Thursday 2 February 2012


My teenage daughter went out to our local TGI Friday with two friends and came back with a big doggie bag. The three skinny girls apparently ordered a platter of appetizers which, of course, they couldn't finish. They probably got tired of eating halfway through. She was pleased to tell us that she's brought us some food and we can have all of them except for the mozzarella stick (just one left). No problem, we'd more than gladly save that for her. Cold mozzarella sticks are not that appealing.

Since she liked it so much, I made some for her.  The one I made is an anti-processed food version. It is made of fresh mozzarella and mature cheddar and crusted with panko crumbs. It is the sort of food that us loving Mums give their children. I've made a simple sweet fresh tomato and balsamic vinegar dip that really went well with the cheese and cut back the richness of the crumbs. It is so easy to make that it can be quickly made upon request.

The verdict? Thumbs up, not just from her but also from my cheese hating but crumb loving son who found it so tempting that he just had to try it. Lucky that I've made enough.


250 gms. of fresh mozzarella, roughly shredded
1 cup of grated mature cheddar 
1 tsp. garlic powder
1 tbsp. chopped parsley
1/2 tsp. garlic powder
1/2 tsp. celery salt
1/4 tsp. of ground black pepper
3 eggs
plain flour
panko bread crumbs


Beat one egg in a mixing bowl and add the parsley, garlic, powder, celery salt and black pepper. Mix well. 

Add the mozzarella and cheddar cheese and mix again. Shape into fat sticks approximately 3" long and 3/4" in diameter. It doesn't need to be a perfect shape at this point. It is easier to shape when already crumbed. 

Dredge in flour and shake off the excess. Beat the eggs. Dip the sticks in the eggs and roll in the breadcrumbs. Dip in the egg again and give it a final roll in breadcrumbs. 

Arrange on a tray and freeze for half an hour. 

Heat up a frying pan with enough oil for shallow frying. The oil should be medium hot. Fry for just a few minutes until the crust is golden brown and the sticks are puffed. By then the filling will be cooked and melted. Don't cook for too long or the cheese will ooze out. 

This will make 12 sticks. Serve with the sweet tomato and balsamic dip.

This can also be frozen up to a month. Cook from frozen.

Sweet tomato and balsamic dip:

1 big, fresh, ripe tomato
1 tbsp. of extra virgin olive oil
1 tbsp. balsamic vinegar
2 tbsps. sugar
1/2 tsp. salt
ground black pepper

Cut the tomato in half and grate the flesh. Discard the skin. Mix with the rest of the ingredients and serve with the mozzarella and cheddar sticks.

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  1. Confession: I love cold mozzarella sticks. Your sticks look far better than the restaurant version:)

  2. Oh my! This is comfort food at it's best for me. I stopped making mozzarella sticks at home because I realized I am eating most of them myself. Now I am tempted to start again... your recipe sounds fabulous! And the pictures are perfect! Great post :)

  3. yummy to snack on hope you can join the tea time snack event on my site

  4. Wowowo , these mozzarella sticks look really good , they are my son's absolute fav , I am gonna try this , thanx for the recipe :D .

  5. I definitely want to try this my kids also love cheddar stick

  6. You wouldn't believe the hangover I have right now, these would fix me straight away! Great post! :)

    Liam @

  7. Oh, man, these look delectable! Perfect party food, too!

  8. Oh I want to make this! I've never used celery salt before. I have to try this dip too! It'll be a big hit in my house.

  9. Mozzarella sticks looks so delicious, and I absolutely love your photos!

  10. This would be great for Superbowl Sunday!

    p.s. you should join Clever Girls Collective! Your blog is awesome :)


  11. This is such a yummy party bite! I always loved it ... you presented it beautifully!

  12. This would be great for my Super Bowl party...Thanks for sharing!

  13. Love the gorgeous presentation! And they look so yummy and crispy too!

  14. I have to try these. My kids would go nuts for these. As would the hubs.

  15. I could live on those..I know bad idea but you know what i mean..very tempting and sooo delicious! Well done Adora as always!!!!

  16. my favourite, I always have some in the freezer for a quick and tasty lunch.

  17. Do you think these could be baked in the oven? I'm missing a digestive organ so fried foods don't make for a happy belly over here (;

    1. This is best fried because a high temperature is need to cook the sticks on all sides in avery short time to result to this texture, color and shape.


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