Mozzarella Sticks

Amira TrabelsiChef

Ingrediënten

• Mozzarella
  400 grams
• Meel
  1 cup
• Maïzena
  0.3 cup
• Eggs
  3 pieces
• Vloeibare melk
  0.3 cup
• Salt and Black Pepper
  0
• Breadcrumbs or Ground Crackers
  1 cup
• Ground Crackers or Japanese Breadcrumbs (Panko)
  1 cup
• Knoflookpoeder
  1 tablespoon
• Dried Herbs (Optional)
  0
• Vegetable Oil for Frying
  1.5 cup

Stappen

1. 1

   Cut the cheese into sticks of your desired size.

   recipe.minutes
2. 2

   Mix the flour and cornstarch well. Combine the eggs with the milk, salt, and pepper.

   Benodigde hulpmiddelen:

   Mengkom

   recipe.minutes
3. 3

   Mix the two types of breadcrumbs with the garlic powder and herbs.

   Benodigde hulpmiddelen:

   Mengkom

   recipe.minutes
4. 4

   Dip each stick in the egg mixture, then in the flour and cornstarch mixture, then back in the egg, and finally in the breadcrumb mixture, pressing the sides of the stick to coat well.

   recipe.minutes
5. 5

   Arrange the sticks next to each other and place them in the freezer for just 15 minutes.

   Benodigde hulpmiddelen:

   🍳

   Freezer

   recipe.minutes
6. 6

   Fry the sticks in deep oil at 330°F until golden brown.

   Benodigde hulpmiddelen:

   Koekenpan

   recipe.minutes
7. 7

   Fry only two or three sticks at a time, drain, and serve hot.

   recipe.minutes

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Mozzarellaper 100g

Energy300 kcal

Protein22 g

Total Fat22 g

Carbohydrate2 g

Meelper 100g

Energy364 kcal

Protein10.33 g

Total Fat1 g

Carbohydrate76.31 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Maïzenaper 100g

Energy381 kcal

Protein0.3 g

Total Fat0.1 g

Carbohydrate91.6 g

Dietary Fiber0.9 g

Total Sugars0.3 g

Vloeibare melkper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.25 g

Carbohydrate4.8 g

Added Sugars4.8 g

Vitamin D1.3 mcg

LCarnitine3.3 mg

Knoflookpoederper 100g

Energy331 kcal

Protein16.55 g

Total Fat0.73 g

Carbohydrate72.73 g

Dietary Fiber9.2 g

Total Sugars1 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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