Homemade Mozzarella Sticks Recipe – Laura Vitale

Homemade Mozzarella Sticks Recipe

Laura Vitale

 

Mozzarella sticks are elongated pieces of battered or breaded mozzarella.

 

Mozzarella sticks

Mozzarella sticks may be served with tomatoketchup, or marinara sauce, as well as plum saucejalapeño jellybarbecue saucehoney mustardsauce, and ranch dressingCheeses other than mozzarella are also fried, including provoloneEdamcheddar, and American.

Mozzarella sticks with raspberry sauce are part of the regional cuisine of New York‘s Capital District.

Mozzarella sticks

Mozzarella  is a traditionally southern Italian cheese made from Italian buffalo‘s milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe.

 

Mozzarella sticks

 

The TSG certification does not specify the source of the milk, so any type of milk can be used, but it is speculated that it is normally made from whole milk. In Italy, mozzarella made with the milk of the Italian water buffalo is an important variety. The Italian buffalo mozzarella sold as Mozzarella di Bufala Campana is protected under the EU’s Protected Designation of Origin scheme and may only be produced in select locations in the regions of CampaniaLazioApulia and Molise.

 

Mozzarella sticks

 

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal’s diet. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is also used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in Caprese salad.

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