Diy Mummy Serving Bowl Featuring Farm Richandreg Mozzarella Sticks Recipes

HEALTHY MOZZARELLA STICKS

Steps:

• Pulse the melba toasts in a food processor to make semi-coarse crumbs; transfer to a medium bowl or dish. Mix in the breadcrumbs, oregano, 1/4 teaspoon each salt and pepper and the cayenne if using.
• Whisk together the egg whites, whole egg, garlic and 1/4 teaspoon each salt and pepper in another bowl.
• Put the flour and 1/4 teaspoon salt in a resealable plastic bag. Add the cheese pieces to the bag, close and shake to coat. Dip one piece of the cheese at a time in the egg mixture first, and then roll firmly in the breadcrumb mixture; then dip the same piece again in the egg mixture followed by the breadcrumb mixture. (Note: Use one hand with the dry mixture and the other with the wet mixture.) Place on a parchment paper-lined plate or baking sheet. Freeze for 15 minutes, or up to overnight.
• Preheat the oven to 475 degrees F. Transfer the frozen cheese sticks to another baking sheet. Fully coat the cheese sticks with the olive oil cooking spray. Bake until golden, about 12 minutes. Sprinkle with additional salt and pepper to taste.
• Serve immediately with the warm marinara sauce.

AIR FRYER RANCH MOZZARELLA STICKS

Steps:

• Add the breadcrumbs to a large skillet over medium heat. Cook, stirring often, until golden brown, about 4 minutes.
• Transfer the breadcrumbs to a medium shallow bowl and stir in the black pepper and half of the ranch dressing mix (reserve the remaining mix for another purpose). Crack the eggs into another medium shallow bowl and whisk to combine. Cut each cheese stick in half crosswise.
• Dip a cheese stick in the eggs to coat completely, allowing the excess to drip back into the bowl. Coat the cheese stick in the breadcrumb mixture, patting to adhere and cover completely. Dip the cheese stick back in the eggs and then back in the breadcrumb mixture a second time. Transfer to a baking sheet. Repeat with the remaining cheese sticks, eggs and breadcrumbs.
• Freeze the mozzarella sticks until frozen solid, at least 2 hours and up to 4 months in the freezer in a resealable freezer bag.
• To cook, preheat a 3.5-quart air fryer to 390 degrees F. Lightly coat each mozzarella stick with nonstick spray.
• Working in batches, fill the air fryer basket with mozzarella sticks, making sure there's space between each so they're not touching. Cook, flipping once, until the mozzarella sticks are just beginning to ooze cheese out of the ends, 3 to 4 minutes total. Gently remove them to a serving plate and top with parsley. Serve with marinara sauce.

DOUBLE RANCH MOZZARELLA STICKS

Steps:

• Cut the mozzarella into sticks about 3 inches long and 3/4 inch thick.
• Line a rimmed baking sheet with parchment paper. Place three shallow bowls on a work surface. Place the flour in one bowl. In another bowl, whisk eggs and buttermilk together. In a third bowl, combine the ranch seasoning with panko, parsley, dill and oregano.
• Working one at a time, dredge a piece of mozzarella in flour. Dip in the egg mixture, let any extra drip off and then roll in panko mixture, pressing gently to coat well. Place on the baking sheet and repeat with remaining ingredients. Freeze at least 2 hours and up to 1 week. To store, transfer frozen sticks to bags or containers.
• When ready to serve, heat 2 inches oil to 350 degrees in a large pot over medium heat. Working in batches to avoid crowding the pan, fry the frozen sticks until golden brown all over, turning occasionally, 2 to 3 minutes. Transfer to a paper towel-lined plate and immediately sprinkle lightly with salt.
• Serve with thick ranch dressing, for dipping.