Categories: Appetizers
Ingredients
- Mozzarella Bites:
- 6 pieces mozzarella string cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 3 tablespoons milk
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- Vegetable oil, for frying
- Kosher salt
- Buffalo Sauce:
- 3/4 cup Louisiana hot sauce, such as Frank's RedHot
- 3 tablespoons salted butter
- Splash apple cider vinegar
- Splash Worcestershire sauce
- To Serve:
- 1 cup ranch dressing
- 2 carrots, cut into sticks
- 2 ribs celery, cut into sticks
Directions
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For the mozzarella bites: Cut the mozzarella sticks into fourths, creating bite-sized pieces. Set aside.
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Add the flour to a shallow dish. Combine the eggs and milk in a second shallow dish. Combine the panko, Parmesan and parsley in a third shallow dish.
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Bread the mozzarella by first rolling each piece in the flour, then dunking it in the egg/milk mixture, then placing it in the panko mixture. Use your hands to ensure the entire piece is coated in the breadcrumbs. Transfer to a sheet pan and repeat with the remaining mozzarella pieces. Transfer to the freezer to firm up, about 30 minutes.
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Meanwhile, add two inches of oil to a skillet. Heat to 375 degrees F.
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For the buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Heat until the butter has melted and the sauce is hot, then remove from the heat and cover to keep warm.
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Fry the mozzarella bites in batches until golden, between 45 seconds to 1 minute, being careful not to overcook. Carefully remove to drain on a paper towel and immediately sprinkle with a pinch of salt. Serve hot alongside a bowl of warm buffalo sauce, a bowl of ranch dressing and the carrot and celery sticks.