Goat Cheese Mozzarella Sticks

So when I got a request to make cheese sticks, I figured I had to master this little appetizer favorite. After scouring Pinterest and Google, I found that most of the recipes online were simply battered, fried string cheese. I wanted to get more creative with the cheese inside though. I wanted to add goat cheese and herbs, and make ’em super tasty. So I finally ran across this “Crispy Cheese Sticks” recipe from Justin Chapple on foodandwine.com. 

The recipe totally intrigued me because his technique was so different than any I had heard of before… He mixed his cheese filling in a big bowl, then used FLATTENED white bread for the outside! Genius!! So I just had to figure it out for myself, and I’m so glad I did! These things were DYNAMITE! I modified his version with some different cheeses and herbs in the filling, but the technique is all the same. 

Goat Cheese Mozzarella Sticks

2016-11-14 17:03:18

Serves 6

Perfectly fried cheese sticks made with flattened white bread on the outside and filled with a mixture of mozzarella and goat cheeses.

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Prep Time

25 min

Cook Time

10 min

Total Time

45 min

Prep Time

25 min

Cook Time

10 min

Total Time

45 min

Ingredients

1 cup shredded mozzarella

1/2 cup goat cheese (freeze, then shred)

1/2 cup grated Parmigiano-Reggiano cheese

1 large egg, beaten

2 tablespoons minced chives

1/2 teaspoon crushed red pepper

Kosher salt

Pepper

14 slices of white sandwich bread, crusts removed

Canola oil, for frying

Marinara sauce, for serving

Pesto, for serving

Instructions

1. In a medium bowl, combine mozzarella cheese, goat cheese, Parmesan cheese, egg, chives, and 1/2 teaspoon salt & 1/2 teaspoon pepper. Place in refrigerator for at least 15 minutes.
2. With a rolling pin, flatted each slice of bread and cut off crusts (optional). Arrange with long sides toward you. Spoon 1 heaping tablespoon filling on the lower half of each slice. Brush edges with water and roll up around the filling. Press seams and open ends to seal the rolls.
3. In a large skillet or deep fryer (I use a FryDaddy), heat 1 inch of oil to 350 degrees F. Fry rolls in batches, turning occasionally until crisp, about 2 minutes. Transfer to paper towels to drain and sprinkle with salt.
4. Serve with marinara & pesto (optional)

By Whitney Baker

Adapted from Justin Chapple (Food & Wine)

Adapted from Justin Chapple (Food & Wine)

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