A truly great mozzarella stick starts with good mozzarella (duh).
"You have to pick something that has a lower moisture content," Jimmy explains. Which means you should avoid fresh mozzarella, or anything that's been hanging out in water . Otherwise, he says,"there are going to be a lot more explosions happening in your fryer." Water and hot oil? Yeah, they don't mix well.
At Big Mozz, they use a mixture of fresh garlic, fresh parsley, Pecorino Romano, salt, pepper, and breadcrumbs ."You want to add a little bit more salt than you would think, because when you do fry it, you lose a little bit of that sharp salt flavor—you know, that kind of saltiness," he explains. Don't want to make your own breadcrumbs from scratch? Not a problem."You can use Panko.
"You don't want something that will burn really quickly like butter or olive oil," Jimmy says. You could also use peanut oil—it'll add a little bit more of a savory flavor—but most restaurants avoid it because of allergens.Use the biggest pot you can find and fill it two-thirds of the way full with oil.
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