Dec 12, 2014 When technically, when this goes live, I’ll currently be doing something fun in Dubai – probably belly dancing in the desert or riding a camel or skiing on a giant man-made ski hill inside the mall while it’s sweltering hot outside (yes, that’s a thing, and yes, I’ve done it). But in my present, your future, I’m enjoying hella gooey cheese dunked in jalapeno ranch dressing. These bite-sized mozzarella sticks are perfect party food, especially when paired with this spicy-creamy ranch dip. A secret shortcut makes them super easy! And I should emphasize that this really is party food and should be reserved for a gathering of more than one person and her dog on the couch. But whatever. I’m avoiding packing, and mini mozzarella sticks are really doing it for me right now. I always loved mozza sticks at restaurants when I was a kid, and the boxes of frozen appetizers my mom would buy for New Years’ Eve always included some, so they hold a certain nostalgia for me. My homemade version is super easy – thank you adorably portioned bocconcini cocktail balls. You just dunk the grape-sized balls of fresh mozzarella into some beaten egg, then roll them around in panko breadcrumbs (which are fluffier and crispier than regular crumbs). I employ my deep-fryer for the task of frying – it was given to me and, though I only use it only a few times a year, love having it. But you don’t need one – you can fry them in 1″ of oil on the stove top. I use a dutch oven to fry, just because I appreciate the extra several inches of barrier between my skin and sputtering oil, but if you’re bold, you can just use a deep skillet. To tell if the oil is hot enough without a deep fryer or thermometer, just heat oil over medium-high for a few minutes then toss in a bread cube. It should be golden in just under a minute – that’s when the oil is the right temperature to add your mini mozzarella sticks (well ok, balls).
