Mozzarella Cheese Sticks

16 string cheese sticks
1/2 cup flour
1/2 tsp. Emeril’s Essence
2 eggs
1/4 cup milk
1 1/2 cups panko crumbs
1 Tbsp. dried parsley
Salt and pepper to taste
Canola oil for frying

Dipping sauce
19 oz. can tomato sauce
2 cloves of garlic, minced
1 Tbsp. olive oil
1/2 tsp. crushed red pepper or to taste
1 tsp. Italian seasoning
salt and pepper to taste

Emeril’s Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Mix all ingredients together for Emeril’s spice. Unwrap cheese sticks and cut them in half. Using three bowls for dipping, place the flour and Emeril’s Essence in the first bowl. Beat the eggs with the milk in the second bowl and then in the third bowl add the panko crumbs, parsley and salt and pepper to taste. Now start to dip the cheese sticks. First in the flour, then egg and finally panko. Place them on a cookie sheet and freeze for 20-30 min. Meanwhile heat the olive oil in a small sauce pan and add the garlic and saute for 1 min. Add the tomato sauce, red pepper, Italian seasoning, salt and pepper to taste. Simmer 15 min. Heat a few inches of the canola oil in a wok or large deep frying pan. Place sticks in the oil and fry to golden brown. Do not overcrowd the pan. Fry them in batches. Drain on a paper towel lined plate. Serve with the tomato sauce immediately. 


Recipe found here.