We wanted to enjoy this warm, crunchy, gooey restaurant favorite at home.
Why This Recipe Works
To make this restaurant dish at home, we needed one important piece of equipment: the freezer. We cut block mozzarella into planks and then sticks, dredged them in flour, dipped them in egg, and coated them with panko bread crumbs. After a stint in the freezer (at least 1 but no more than 2 hours), the cheese stayed intact during frying. Unfortunately, we learned the hard way that if we didn’t freeze the mozzarella sticks prior to frying, the cheese exploded and leaked out.
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