AIR FRYER RANCH MOZZARELLA STICKS
Sure, you could just heat up frozen mozzarella sticks. But DIYing with your air fryer is so darn easy and allows you to make them ranch flavored. Pro tip: make a double batch and stash them in your freezer in a resealable freezer bag so they're waiting for you when you need them most.
Provided by Food Network Kitchen
Time 2h25m
Yield 24 mozzarella sticks
Number Of Ingredients 7
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
This is a dream recipe for ranch-dressing superfans (you probably know one, or maybe you are one). Creamy, peppery ranch dressing became hugely popular in the 1990s, and now it often shows up on chicken wings, burgers, tacos, pizza and even mozzarella sticks. In this recipe, the bread-crumb coating is spiked with ranch seasoning, and then the crunchy nuggets of melted cheese get dipped into cooling ranch. Or you could go back to the classic dip for these: marinara sauce.
Provided by Julia Moskin
Categories snack, cocktails, finger foods, project, appetizer
Time 2h40m
Yield About 20 sticks
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 173 milligrams, Sugar 1 gram, TransFat 0 grams
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