Mini Mozzarella Sticks with Jalapeno Ranch Dip

Ingredients

  • 14 oz/400 grams (two containers) cocktail-sized bocconcini, drained
  • 2 eggs, lightly beaten
  • 1 tsp kosher salt
  • 2 cups panko breadcrumbs
  • Canola or peanut oil, for frying

For Jalapeno Ranch

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp lemon juice
  • 1 jalapeno, minced (seeds and ribs removed if less heat is desired)
  • 1 tbsp minced parsley
  • 1 tbsp minced shallot or green onion
  • 1 large clove garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Method

  • Roll bocconcini around on paper towels to dry them off completely. In a shallow bowl, whisk together eggs and salt. Place breadcrumbs in a second shallow bowl. One at a time, dip bocconcini first in egg mixture, then in panko, pressing to adhere crumbs. Transfer coated balls to a baking sheet lined with waxed paper and freeze 30 minutes.
  • Meanwhile, whisk together all ingredients for jalapeno ranch.
  • Heat cooking oil to 350ºF in a deep fryer or in a dutch oven (you’ll need enough to come 1″ up the sides). Fry the mozza “sticks” in 2-3 batches for 1-2 minutes, until golden brown. Transfer to and from hot oil using a slotted spoon if using a dutch oven. Drain on paper towels and serve immediately with Jalapeno Ranch for dipping.

Join our mailing list & never miss an update

Have no product in the cart!
0