Fried mozzarella sticks are a superstar of the appetizer game, but I decided that they were due for a welcome upgrade that would make them worthy of not only your game days, but also your holiday dinners. The result: ham-wrapped mozzarella sticks coated in a layer of grated Parmesan and panko. The extra-crispy crust not only delivers that ideal crunch, but also helps protect the sticks from oozing out when frying. A little balsamic-Dijon-mayo dipping sauce helps bring this app into the ham and cheese sandwich territory, so be prepared—this may just upstage the main event. Here are a couple of things to keep in mind when making them.
The ham:
I opted for ham, but you can use prosciutto if you prefer. There are many varieties of ham on the market, so you can either buy pre-packaged or ask the deli counter to slice it fresh. Make sure they’re smaller pieces and thin enough so you can easily wrap them around the mozzarella without having to cut and shape. Tip: You don’t have to worry about covering the ends, just wrap it around the mozz stick.
If using prosciutto, the pre-packaged kind tends to be more consistent in slice size. You should be able to wrap 1 slice around the outside of the mozzarella stick.
The mozzarella:
When testing, I used Polly-O, low-moisture, part-skim mozzarella cheese sticks. You can use any brand you like, but I highly recommend using low-moisture mozzarella since it’s better to use when frying.
Frying:
Make sure to use a pot or skillet with high sides when frying. I chose to shallow fry these, which means they’re only partially submerged. The oil temperature should be around 350°, but make sure to babysit them so they don’t brown too much on one side. Keep in mind that if they’re in the oil too long, the cheese will begin to ooze out, so keep a close eye.
Storage & make ahead:
You can bread and freeze the mozzarella sticks up to 2 months ahead. Freezing may likely result in a longer fry time, but it will also help prevent additional cheese ooze. You can also fry and store in the refrigerator for up to 2 days. Reheat in the oven until the cheese re-melts and the outside is crispy.
Did you try making these? Let us know how it went in the comments!
