Betsy’s No Garlic Mozzarella Sticks

By Betsy Vail 09/18/16

Ingredients:
Bowl 1 (Dredge Mix):

• 1 c flour
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1 tsp lemon peel
• 1 tsp organic coconut sugar
• ½ tsp ground oregano
• ¼ tsp sweet paprika
• ¼ tsp pepper
• 1 pinch cayenne

Bowl 2 (Egg Mix):

• 2 eggs, beaten
• 1 tsp lemon juice

Bowl 3 (Breading Mix):

• 4 oz. bread crumbs (I used the Kikkoman brand for a crispy texture)
• 1 Tbs Italian seasoning
• 2 tsp onion powder
• 2 tsp salt (to taste)
• 1 tsp lemon peel
• 1 tsp organic coconut sugar

Additional Ingredients:

• 12 mozzarella sticks
• Oil for cooking

Directions:

1. Cut the mozzarella sticks in half so that each cut stick is about 2 - 3 inches in length and set aside.
2. Arrange 3 shallow bowls side by side. Note: Brownie pans and casserole dishes work well for this step. In the first bowl, add the ingredients for the Dredge Mix. Be sure the ingredients are well mixed. In the second bowl, beat the eggs and lemon juice together. In the third bowl, add the ingredients for the Breading Mix and be sure they are well mixed. 
3. Add about an inch of oil to a small sauce pot (about a 6 inch pot) and heat on medium heat until the oil is hot. 
4. While the oil is heating, dredge all sides of a mozzarella stick in the Dredge Mix. Next, dip the mozzarella stick into the Egg Mix being sure all surfaces get covered. Then press the stick into the Breading Mix ensuring the breading covers all surfaces and sticks well. 
5. Gently drop the mozzarella stick into the hot oil in the hot oil to fry for about 10 – 15 seconds, or until golden brown. Remove immediately from the oil and allow to rest on a plate lined with paper towels. 
6. Serve with Betsy’s No Garlic Sensationally Saucy Tomato Marina.

Creative considerations:
Use the dredge, egg, and breading mix to make:

• onion rings
• calamari rings
• shrimp
• fish

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