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Take a bite of these crunchy shells that crack open to reveal gooey cheese, followed by a kick of Nashville's famous heat. These Nashville Hot Mozzarella Sticks blend two favorite comfort snacks into one tempting starter that'll have everyone grabbing for another.
I tried several different ways of making these in my kitchen, and found that coating them twice really makes them stand out. My kids now ask for these instead of delivery when we watch movies together.
Key Ingredients Breakdown
- Whole milk mozzarella: This cheese has more fat which gives you that amazing stretch when you pull it apart
- Panko breadcrumbs: They make an ultra crunchy coating that regular breadcrumbs just can't beat
- Cayenne pepper: This brings the Nashville hot magic; using fresh cayenne really makes a big difference
- Smoked paprika: It brings a rich, smoky background to balance the heat
- Brown sugar: It cuts through the spiciness with a touch of sweetness
Step-By-Step Process
- Getting The Cheese Ready:
- Cut your mozzarella while it's still cold for smooth edges. Make even 3-inch sticks so they'll cook the same. Wipe away extra moisture with paper towels. Let them sit out for 10 minutes before using.
- Getting Your Coating Ready:
- Mix some salt and pepper into your flour. Whisk eggs until they're all one color. Combine your breadcrumbs with all the spices really well. Put everything in order from left to right.
- Coating The Cheese:
- First roll your cheese in the flour and shake off what doesn't stick. Dunk it in the beaten eggs and let extra drip off. Roll in the spicy breadcrumbs. Then go back through the eggs and breadcrumbs again for extra crunch. Press lightly so everything sticks well.
- Getting Ready To Fry:
- Put your coated sticks on a baking sheet. Stick them in the freezer for exactly 20 minutes, no longer than that. Heat your oil to exactly 375°F. Set up a rack with paper towels nearby.
- Frying Them Up:
- Gently put sticks into the hot oil. Cook just a few at a time so your oil stays hot. Flip them carefully so they brown evenly. Take them out when they turn golden brown, about a minute and a half.
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Making Amazing Nashville Hot Sauce
A chef from Nashville taught me that you've got to watch your heat when making the sauce. When you melt butter slowly, it won't break apart and gives you a smoother coating on your sticks.
Timing Is Everything
Don't skip freezing them - it stops the cheese from leaking out while frying. The first time I made these, I didn't freeze them and they tasted great but looked like a mess.
Watching The Heat
After making these tons of times, I've learned that keeping your oil at the right temp really matters. If it's too hot, the outside burns before the cheese gets gooey. Too cool, and they soak up oil and get soggy.
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I now bring these Nashville Hot Mozzarella Sticks to every get-together. They pack everything folks want - that crunchy outside, stretchy cheese inside, and that crazy good Nashville heat. When I see an empty plate at the end of every party, I know they're a winner!
Frequently Asked Questions
- → Can I prep these before serving?
- Bread and freeze the cheese sticks for up to 1 month. Fry and glaze them when you're ready to enjoy!
- → Why does freezing them matter?
- It keeps the coating from falling off and slows how quickly the cheese melts when frying.
- → How can I adjust the spice level?
- Use less or more cayenne pepper and hot sauce in the butter glaze to control the heat.
- → What's the best oil for frying?
- Avocado oil is a great choice, but any neutral high-heat oil like canola or vegetable oil works too.
- → What dipping sauces go well?
- Cool it down with ranch or blue cheese dressing. They're perfect for balancing the spice!