Nashville Hot Mozzarella Sticks (Print Version)
# Ingredients:
→ Basics
01 -
Vegetable oil (enough to fry thoroughly)
02 -
One large egg
03 -
A pound of fresh mozzarella, sliced into 3x2 inch pieces
04 -
Water (1 tablespoon)
→ Crispy Breading Blend
05 -
Salt (½ teaspoon)
06 -
Dried oregano (1 teaspoon)
07 -
Breadcrumbs (2 cups)
08 -
Black pepper (1 teaspoon)
09 -
Garlic powder (1 teaspoon)
10 -
Onion powder (1 teaspoon)
→ Spicy Sauce Ingredients
11 -
Salt (1 teaspoon)
12 -
Cayenne pepper (1 tablespoon)
13 -
Unsalted butter, melted (½ cup)
14 -
Smoked paprika (1 teaspoon)
15 -
Honey (optional, 1 teaspoon for a touch of sweetness)
16 -
Garlic, minced or powdered (1 teaspoon)
17 -
Black pepper (1 teaspoon)
18 -
Brown sugar (1 tablespoon)
→ Creamy Ranch Dressing
19 -
Sugar (½ teaspoon)
20 -
Mayonnaise (½ cup)
21 -
Salt (1 teaspoon)
22 -
Sour cream (½ cup)
23 -
Fresh lemon juice (1 teaspoon)
24 -
Buttermilk (½ cup)
25 -
Dried or fresh parsley (1 teaspoon)
26 -
Chives, fresh or dried (2 teaspoons)
27 -
Black pepper (½ teaspoon)
28 -
Garlic powder (½ teaspoon)
29 -
Onion powder (1 teaspoon)
# Instructions:
01 -
Grab a small pot and mix all the ingredients for the Nashville sauce over low heat. Whisk the butter as it melts, let it bubble gently for a minute or two, then turn off the heat. Put it aside for later.
02 -
In a mixing bowl, combine the ranch ingredients and whisk till smooth. Chill it in the fridge to let the flavors come together while you handle the rest.
03 -
Toss all the ingredients for the breading mix into a bowl. Stir everything well so the seasonings evenly coat the breadcrumbs. Put it aside nearby.
04 -
Beat the egg with water in a bowl to create the wash. Set up an assembly line: cheese, the egg wash bowl, and the crumb mixture—ready for dipping.
05 -
Each piece of mozzarella goes through this: dip into the egg wash, then fully cover in the crumbs, back in the egg wash, and coat a second time with the crumbs. This builds that crunchy texture you want.
06 -
Arrange the coated cheese sticks on a sheet lined with parchment. Freeze for at least half an hour—this helps keep the cheese inside while frying.
07 -
Heat up oil to 350°F in a deep pan, put the sticks in the hot oil straight from the freezer, and fry for 2–3 minutes till golden brown. Move them to a rack to cool.
08 -
While they’re still hot, generously brush the spicy sauce onto each stick. Pair with the cold ranch for dipping and serve right away.
# Notes:
01 -
These mozzarella sticks turn it up with Nashville heat and creamy ranch for cooling
02 -
Adding two layers of breading makes the crust extra crunchy, to handle the sauce
03 -
The freezing step keeps the cheese from leaking—it’s super important!
04 -
Letting the ranch sit in the fridge beforehand makes it even better-tasting