Hit my 50th batch of homemade mozzarella sticks in the air fryer last night

After 3 years of tweaking the panko and egg wash ratio, I finally got that perfect gooey pull and crunchy shell that doesn't fall apart, anyone else struggle with the cheese leaking out or is it just my impatience with freezing them long enough?

3 comments

3 Comments

nathana4828d ago

I’ve made maybe 30 batches of mozzarella sticks in my oven and never had cheese leaking issues. I freeze them for 2 hours minimum, not just 30 minutes like some recipes say. Your breading probably needs a tighter press into the cheese too, that’s where the weak spots form.

joseph_adams6628d ago

Wait, is it better to freeze the sticks on a tray first before bagging them up, or just toss them in a bag and straight to the freezer? I read somewhere that if you don't freeze them individually on a sheet pan first, the breading can get crushed together and then it leaks when they cook. Also, I heard using panko instead of regular breadcrumbs for the final layer helps with that whole weak spot thing you mentioned, but I never tried it myself.

the_jenny25d ago

Nah, 2 hours sounds like overkill, 30 minutes works fine for me if the breading is really packed tight.