Westside Mozzarella Cheese Sticks

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Ingredients

One 1-pound mozzarella cheese brick
All-purpose flour, for dusting
Oil, for frying
Grated Parmesan, for sprinkling
Marinara sauce, for dipping
1 1/3 cups buttermilk
1 cup Westside Tempura Batter, recipe follows
5 large eggs
1 2/3 cups all-purpose flour
2 teaspoons seasoning salt
3 cups panko breadcrumbs
1 1/2 cups seasoned breadcrumbs (we use crouton “dust” reserved from the crouton bucket)
3 tablespoons herbs de Provence
2 teaspoons granulated garlic
1 cup all-purpose flour
1/3 cup cornstarch
1 teaspoon granulated garlic
1 teaspoon ground black pepper
1 teaspoon baking powder
1 chicken bouillon cube
2 to 3 drops yellow food coloring

For the cheese sticks: Slice the cheese brick into 4 equal pieces. Then cut into approximately 1/2-inch-wide by 4-inch-long pieces (they should weigh about 1 ounce each). Thoroughly dust the cheese sticks with the flour. Handle carefully, as the mozzarella will break easily.
For the batter: Blend the buttermilk, Westside Tempura Batter and eggs together in a bowl, then add the flour and seasoning salt and mix well.
For the breading: Mix together the panko, seasoned breadcrumbs, herbs and granulated garlic in a bowl.
Place the floured cheese sticks in the batter. Don’t put too many in the batter at a time, as you will have problems with them breaking up. Place the battered sticks into the breading mix and cover with crumbs. Apply slight pressure to make the breading adhere to the cheese sticks. Make sure the stick is completely covered in breading. Place on a lined sheet pan. Freeze for 2 hours.
Preheat a deep-fryer to 350 degrees F.
Drop the cheese sticks into the fryer and fry until browned, about 45 seconds. Drain on paper towels and serve sprinkled with Parmesan and with a side of marinara sauce for dipping.
Mix together the flour, cornstarch, granulated garlic, pepper and baking powder in a bowl. Dissolve the bouillon cube in 1 2/3 cups water along with the yellow food coloring, then combine with the dry mixture.