Guest post by Amanda Spinosa
One of the first questions I am always asked when someone finds out I’m vegan is “Don’t you miss ____?” And the short answer is no. This is often a surprising answer because A. “How can you live without cheese?!” and B. I am a born and raised New Yorker living in a multi-cultural foodist’s mecca.
- 1 block vegan mozzarella*
- 1/2 C flour + 1/4 C
- 1/2 C water
- 1 tbsp corn starch
- 1 C vegan seasoned Italian bread crumbs**
- 1 C panko
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried oregano
- Neutral frying oil
- Mix 1/2 C flour, water and corn starch in a large bowl to create a batter, then on a separate plate combine the breadcrumbs, herbs and spices. Place the remaining 1/4 C flour into a ziplock bag and set aside.
- Cut the mozzarella block into 1/2 inch sticks – I very annoyingly ended up with nine, so after it was fried I immediately ate it to make it an even number.
- Place all mozzarella pieces into the ziplock bag with the flour and give it a good shake to ensure they’re all evenly coated.
- Shaking off the excess flour, one at a time, dip each piece into the batter and allow the excess to drip off. Toss it in the breadcrumbs, leaving no breadless spots.
- Repeat step four until each mozzarella stick is breaded, lay them out on a small cookie sheet and place it in the freezer for at least one hour. I would imagine these can be prepped the night before.
- When it comes time to cook them, if you’re like me and don’t have a deep fryer, heat an inch of neutral oil (I used canola) in a deep pot. To see if it’s hot enough I like to throw in a few bread crumbs to see if they sizzle right away.
- Once hot, fry mozzarella sticks in batches for 2 minutes on each side until golden brown and a tiny bit of melted cheese peeks out, then place on a paper towel to drain off the excess oil. Keeping the oil hot is what keeps them from falling apart.