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These golden, melty mozzarella sticks pack a Nashville hot punch that'll turn a basic snack into something you can't stop eating. When that crunchy outside meets the stretchy cheese inside, topped with that spicy coating, you'll get the perfect mix of heat, creaminess and crunch that'll have everyone grabbing for another.
I whipped these up for a football gathering last autumn and they vanished quicker than anything else I served. My buddies were actually squabbling over who got the last few even though I'd made twice as many as I thought we needed.
Ingredients
- Whole milk mozzarella block: Cutting your own sticks makes them thicker for that amazing cheese pull. Go for whole milk ones as they melt way better than the part skim stuff.
- All purpose flour: This makes the first coating layer that helps everything else stick to the cheese properly.
- Large eggs: These work as the glue that holds the whole coating together. Try to use fresh ones at room temp for the best results.
- Panko and plain breadcrumbs: This team-up gives you the best of both worlds. The panko brings the crunch while regular breadcrumbs fill in all the little spaces.
- Cayenne pepper: This brings that classic Nashville hot kick. You can add more or less depending on how spicy you like things, but don't skip it altogether.
- Smoked paprika: This adds a nice smoky taste that works with the heat and gives everything that pretty reddish color.
- Avocado oil: This oil can handle high heat without burning, making it perfect for frying these bad boys.
- Unsalted butter: This starts off the Nashville hot sauce and lets you add salt to your own taste.
- Brown sugar: This cuts through the heat with a bit of sweetness and helps the coating get that slight caramelized touch.
- Hot sauce: Adds some tang and extra heat layers. Just pick whatever brand you enjoy most.
Step-by-Step Instructions
- Prep the Cheese:
- Slice your mozzarella block into thick sticks about 3 inches long and ½ inch wide. Getting the size right really matters. Too skinny and they'll just melt away when cooking. Too chunky and the cheese won't get all gooey before the outside gets too brown.
- Create the Breading Station:
- Set up three bowls in a row. Bowl one gets flour with a bit of salt and pepper. Bowl two gets eggs beaten until they're nice and smooth. Bowl three gets both types of breadcrumbs mixed with all your seasonings. Make sure your bowls are big enough so you can easily dunk and coat the cheese sticks.
- Double Coat the Cheese:
- Roll each stick in the flour until it's totally covered with no wet spots. Shake off the extra. Then dunk it in the egg mix and let the drips fall off. Next, roll it in the seasoned breadcrumbs, giving a gentle press to make everything stick. Back into the egg wash for a second coat, making sure it's fully covered. Finally, back into the breadcrumbs with a good press to make a solid shell. Put them on a baking sheet lined with parchment.
- Freeze for Setting:
- Pop the coated sticks in the freezer for about 15 to 20 minutes. This step is super important as it firms up the cheese a bit and makes sure the coating sticks properly before frying. Don't try to skip this or you'll end up with cheese leaking everywhere.
- Fry to Perfection:
- Heat your avocado oil to 375°F, using a thermometer to get it just right. Keep it at this temp the whole time you're cooking. Cook the sticks in small groups of 3 or 4 for about 1 to 2 minutes until they're golden all over. Watch them carefully as they can burn really fast. Take them out with a slotted spoon and put them on a wire rack over some paper towels. This lets the oil drain off while keeping them crispy.
- Create Nashville Hot Glaze:
- In a small pot over medium-low heat, melt the butter completely. Throw in all your spices, brown sugar and hot sauce, whisking the whole time until everything's smooth and mixed together. It should be bright red and smooth. Keep it warm until you're ready to use it, but don't let it separate.
- Glaze and Serve:
- Using tongs or a fork, dip each fried stick into the hot glaze, making sure it's coated all over. Let the extra drip off before putting it on your serving plate. Serve them right away while the cheese is still hot and stretchy with some ranch or blue cheese dressing for dipping.
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My first batch of these had way too much cayenne because I accidentally doubled it in both the coating and the sauce. They were crazy hot but everyone still wolfed them down and asked me to make them exactly the same way next time. That showed me that good cheese can handle some serious heat better than almost anything else.
Make Ahead Tips
You can coat the mozzarella sticks and freeze them for up to a month before frying. Just lay them out on a baking sheet, freeze them solid, then toss them in a freezer bag. When you want to cook them, fry them straight from the freezer and add about 30 seconds to your cooking time.
Customization Options
If you want them less fiery, just cut the cayenne down to ½ teaspoon in both the coating and glaze. You'll still get plenty of flavor from the smoked paprika without all that heat.
Serving Suggestions
Cut through the spiciness with some cool dips beyond your usual ranch or blue cheese. A honey yogurt mix or avocado cream can add an interesting twist.
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These Nashville hot mozzarella sticks bring together Italian comfort food and bold Southern flavors in the best way possible. The way the cool, creamy cheese inside plays against that spicy, crunchy outside makes for a snack that's totally addictive and will have everyone begging you for the recipe.
Frequently Asked Questions
- → How can I stop mozzarella sticks from spilling cheese while frying?
To keep the cheese inside, coat the sticks twice with breadcrumbs and freeze them for at least 15-20 minutes before frying. This helps make a firm coating that holds everything together.
- → What’s the trick to making the coating super crispy?
Use both panko and regular breadcrumbs for the best crunch. A double coating also adds extra crispiness.
- → Can I adjust how spicy the glaze is?
Absolutely! Use less cayenne and hot sauce to tone it down, or add more of them if you want even more punch.
- → Which cooking oil works best for frying these sticks?
Avocado oil is great due to its high heat tolerance, but vegetable or canola oil also work well.
- → What’s the best way to serve these mozzarella sticks?
They’re best eaten fresh after glazing. Add ranch or blue cheese on the side for dipping, especially if you want to cool off the heat.
- → Can I prepare these ahead of time?
Sure thing! Coat and freeze the sticks in advance. Store in a freezer-friendly container and fry them right before you want to enjoy them.