Fried Mozzarella Nuggets

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Haven't read all the posts but when I have a little extra time on a day off I bread a big batch of these, lay in freezer on baking sheet an hour or two, then transfer in dinner size portions to zip lock or Food Saver bags. Take out about 15 minutes before frying and it eliminates ooze having them nice and cold/semi frozen -- outside is nice and crispy, inside nice and creamy. Big hit in a family of four boys :

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This was my first attempt at cheese sticks and this one recipe turned out great. I used mozzarella and pepper jack, and while both were good the pepper jack were great. I cooked the first batch at 375 and it was a bit too hot. Cheese oozed out and they stuck together. Second batch at 350 and they were perfect.

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The ingredients are right, but I made a couple of changes. First, I used an egg with some FF half and half to make it stretch farther. I also double-dipped...first the egg, rolled in crumbs (also added garlic powder, back in the egg, back in crumbs. To help with the oozing, place them on a cookie sheet in the freezer for at least an hour. Take out just before frying. I also use a combo of veggie and peanut oil because olive oil will burn the crust if it's too hot. The oil does need to be hot, and the cheese sticks will be much better if they fry quickly, approximately 30-45 seconds. My husband and kids love these!

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Made these for a group for friends and they loved them. They were however difficult to cook because the cheese seeped out after only about 30 seconds despite the temperature setting (and without them getting golden brown. :(

For more of a review, check out my blog Semi-Edible. Where my friend and I have our own Cocktail Times and report back on all of the Semi-Edible russepies (hopefully by Aunt Sandy: http://semi-edible.blogspot.com/

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The recipe was pretty straight forward but I found that I needed to place the nuggets that I created from this recipe into a ziploc bag and add more egg and bread crumbs. After doing that I placed them back on the cookie sheet and added yet more crumbs and rolled them around some more. After letting them sit a while I fried them up(the first batch in too hot oil and after pairing with some store bought marinara, they were excellent.

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This woman shouldn't be on the air! Another example of how her "cooking" is nothing more than using pre packaged nonsense. If you want to eat it, that's fine, but it's not cooking.

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These rock!! Make sure to coat evenly, even the ends, and dont over cook. If you cook them too long the cheese will melt out. They are soo much better than store bought or resturant made, less greasy too!!!

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I had string cheese that needed to be eaten and decided to make these. They turned out great! I would suggest coating the sticks twice to make it harder for the cheese to ooze out [flour, egg, bread crumbs, egg, bread crumbs]. Handle them gently so you don't break the bread crumb barrier before frying. Also, if you continuously flip them while frying you can see if they're oozing and then remove them.

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this is so good

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I tried this recipe when I had a few friends over...they didn't even make it to the buffet table! As soon as one came out of the pan someone popped them into there mouth!