On a whim, I tried to cook one of my favorite appetizers from back in my past of working in an Itlaian restaurant. I modified it a bit and it came out great!

Fried Chesse
Slice Mozzeralla chesse into 1/4 inch slices
Bath in a wash of one egg
Roll in grated parmesan cheese, seasoned with basil and garlic
Fry in hot oil until brown on both sides
Serve on a bed of hot tamato sauce


YUM!!!!!

yum annie that sounds GREAAAAAAAAT

YUM!

Was cruising the snacks looking for something quick and easy (and that I had the ingredients for) and found your cheese sticks - they were fantastic. Made them exactly as you described and they're definitely added to the regular snack menu!

Thank You!
Wynter

I tries to make these, but they didn't get bown, they just melted. basically, I ended uo with oily cheese. what did I do wrong?

Would the Atkins batter mix work with this?

Windy

Fry them for only a few seconds on each side, Rory. I make mine similarly --

dip cheese in a beaten egg, then roll in this mixture:

1 part Atkins bake mix
2 parts grated parm or (my pref) pecorino romano
a few shakes of Goya Adobo

fry for like 10 sec (or less!) on each side

Good thinking! I love 'mozzarella in carrozza'. There must be lost of yummy LC recipes lurking around.

If they melted, it's because they weren't completely covered.

med

I tried this last week and it didn't work I made sure to cover them and only fried for a few seconds on each side... bummer. I'm going to try it again with some bake mix or pork rinds.

I'm going to try them tonight! THANKS! ;0)

I made these with string cheese lol

That worked easier than actually attepting to cut the cheese in even sizes. Not to mention was the only mozzarella cheese that I had around. I dipped them in a combo of keto crumbs, parmesan cheese and spices and dipped them in 2tbsp of this sugar free marinara sauce I have. I dipped them in the egg then mixture then egg then mixture again and then fried. Perfect!

Goya Adobo is a seasoning blend from Goya... they make 4-5 varieties i believe. Just go to the Hispanic section of your supermarket and look for it among all the Goya stuff... I use the blue "sin pimienta" version. It's just a blend of garlic powder, salt, tumeric, and some other stuff.

I also just get the melted runny cheese. I have tried freezing them before hand, but maybe they need longer in the freezer and hotter oil for frying?

I actually thought about freezing too... that's how mozzarella sticks are made in restaurants... probably freeze overnite after rolled in egg/bakemix/parmesan.