Sunday, June 13, 2010

Homemade Mozzarella Sticks

My husband and I recently embarked on a low-carb lifestyle.  Considering that I have been following a healthy diet and fitness routine since 2002, I know how important it is to have as many options as possible on whatever plan you're following.  Being successful on a low-carb diet will not work if you only eat bun-less cheeseburgers.  Variety is key, so finding alternatives to carb-laden favorites is critical.  This recipe is adapted from one by George Stella.  It was my first time working with a deep fryer, which was kinda nifty. :)

  • 3 to 6 cups of canola oil (or vegetable oil)
  • 3/4 cup of Egg Beaters Southwestern style
  • 1/4 heavy cream
  • 2 1/3 cups of soy flour
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon onion powder
  • 1 teaspoon Mrs. Dash Table Blend
  • 12 individually-wrapped light mozzarella sticks (I used plain light mozzarella sticks and light mozza/cheddar blend sticks.)

  • In a bowl, whisk Egg Beaters and cream.
  • In another bowl, mix all the breading ingredients together.
  • Cut the mozzarella sticks in half, for 24 sticks total.
  • Dip the sticks in the egg mixture and then the breading, coating them as completely as possible.
  • Place the sticks on waxed paper on a baking sheet, using waxed paper between layers and topping with waxed paper.
  • Freeze for 2 hours.
  • Fill deep fryer with oil according to manufacturer's instructions.
  • Heat the oil to 350 degrees.
  • Carefully fry sticks for about 2 minutes for each batch.  Be sure not to leave them in too long, or the cheese will ooze out.
  • Drain on paper towel and serve with a low-carb Marinara sauce.

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