Mozzarella sticks first appeared on the appetizer scene back in the mid-20th century, but the concept of deep-fried cheese is actually centuries old. It could be said, in fact, that mozzarella ...

Preparation. Step 1. Cut mozzarella into 3x½" pieces. Place flour in a shallow bowl. Whisk eggs and milk in another shallow bowl. Mix panko, garlic powder, onion powder, basil, oregano, parsley ...

Roll the dough and cut into 32 squares, then cut each mozzarella cheese stick into four pieces to make 32 bite size pieces. 3. Place one mozzarella cheese cube into each of the dough squares.

18 mozzarella string cheese sticks; 3 tablespoons extra-virgin olive oil; 4 large cloves garlic, grated; 2 teaspoons kosher salt, divided; 2 tablespoons tomato paste; ...

When fresh mozzarella is heated to 130°F to 144°F, the mozzarella puddles in water but holds onto its fat. Once it cools, the cheese retains a slightly chewy texture and creamy taste.

Renard’s mozzarella string cheese recipe was the first one he called his own. It’s still in use today, and he has a following nationwide for his award-winning string cheese and mozzarella whips.