Fried Cheese Sticks by Gene Munson Barry

Years ago I acquired a number of bowls. Some are parts of sets, and others are whatever we came across. This bowl is one of two that I have, This one is the smallest. I like both depending on what I'm making. If I'm making say dough for cookies the larger bowl works better.

The other night I had some ground beef and made my own ground pork. I mixed the ground meats together, then blended in some Italian bread crumbs, along with my home grown sage, and parsley to make meatballs. After mixing these ingredients I use a medium spoon to scoop out an amount then by rolling it around in my hands to form round balls.

I prefer to use large or extra large eggs. Sometimes if you use the diferent size eggs it might be advisable to adjust some of the other ingredients to match the amount of eggs. Once I have finished dipping the cheese sticks, if there is raw egg left, I use a small cast iron pan and cook the rest of the egss for my wife's two chihuahuas.

I have about three or four sets of measuring cups. A couple of them are made out of plastic. The one that I use the most and like the best are made from stainless steel. This photo is of the 1/4 cup measure. I feel these clean the easiest. Usually once I have finished with the measuring cup, I go to the sink and wash it, then dry it in case I might need it in the recipe again.

Mix the bread crumbs with the salt in a medium bowl. Here is where I use the smaller of the two bowls that I like best. The bowls work so well because of the sloped sides. I have some bowls that have flat bottoms and straight sides. Those work well if say I'm making my own home made macaroni and cheese,but not so well for the cheese sticks. I use the medium bowl for the bread crumbs, salt and cornstarch.

In a large cast iron pan, heat your oil to 365 degrees Fahrenheit (185 degrees Celsius).

In a large heavy frying pan, heat the oil to 365 degrees F. (185 degrees C.). I have two cast iron pans that have been in the family for years. Also thanks to my wife I have another cast iron pan (the same size) that was her mothers. I can't remember where it came from but I also have a cast iron cover that I constantly use with these cast iron pans.

My grandmother used to use these these cat iron pans for her cooking generations ago. I'm proud to have them now. I also have three small cast iron pans that I like for cooking like an egg for breakfast.

There is also a flat cast griddle that would span the distance of two burners that was used for making pancakes. I also have a cast iron cooking pot that might be say 4 quart with a cast iron lid and a piece of wire for the handle.

Mix the bread crumbs, Parsley, Sage, Rosemary, Thyme, and salt in a medium bowl. In another medium bowl blend the flour, salt and corn starch.

I prefer to cook with a heavy frying pan. The thing you have to remember with cast iron is that it holds heat, so when you turn the burner off the contents will keep cooking for awhile.

One at a time coat each mozzarella stick in the flour mixture then the egg mixture, then in the bread crumbs, and finally into the hot oil using tongs. Be cautious as the hot oil might splatter and burn you as you lower the cheese sticks into the pan.

I have a couple of diferent size tongs. The larger are usually used when grilling, as the length allows me to keep my hand farther away from the heat. The smaller tongs work well if cooking in the kitchen on the stove.

A couple of the smaller one's have a silicone coating, and I have one pair without the silicone. I prefer the pair without the silcone coating, say if I'm making bacon to make BLT's, because the silicone seems to make it more dificult to get ahold of the partally cooked bacon. I guess you could use a fork to flip the partally cooked bacon if you do not have tongs.

We prefer our bacon to be to the crispy stage when we serve it. Some might prefer their bacon more on the lesser cooked side.

Fry until golden brown(about 30 seconds), using your tongs carefully remove from the hot oil, Place the cheese sticks on a plate lined with paper towels so as to absorb any extra cooking oil. Please use caution while peforming this task, so as to not get burned.

After you have allowed the fried cheese sticks to rest, and any excess oil to be absorbed into the towels, place them on your serving platter and enjoy. You might want to cut them into smaller pieces if you are using them as hors'doeuvres.