Author Notes
I just decided to experiment making mozzarella sticks, which has been a favorite food my son enjoys. So I wanted to make a healthier version at home. You can certainly vary the herbs, but I like the mint, flat leaf parsley and scallion combination. I recommend the second variation that evolved- made with avocado and served with an avocado, cucumber, yogurt, and lime dip. Sorry I did not get the order or list of the ingredients down when I was trying to edit. —Sagegreen
Ingredients
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1 pound
fresh mozzarella (not packed in liquid)
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1
egg
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1/2 cup
Greek yogurt
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1 tablespoon
fresh lemon juice
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1 teaspoon
fresh grated nutmeg
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2 cups
panko bread crumbs
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6 tablespoons
chopped flat leaf parsley, scallions, mint leaves
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1/2 teaspoon
Kosher salt
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1/2 teaspoon
fresh ground pepper
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1
grated rind of half a lemon
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olive oil for skillet
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2 cups
your favorite bruschetta (chopped tomatoes, parsley, onions, lemon juice, etc.l
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1
dolup of Greek yogurt per serving
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Sprig
flat leaf parsley and a chiffonade of basil for garnish
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or alternatively you can add 1/2 mashed avocado to the egg and yogurt mixture.
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....and then serve this variation with equal parts Greek yogurt, mashed avocado, and chopped English cucumber seasoned with salt, pepper, nutmeg, lemon juice, and fresh chopped herbs.
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1-2
Avocadoes mashed, 1/2 cup to be added to the egg/yogurt mixture, the remainder can go towards the yogurt, cucumber dip...sorry if these suggestions are out of order.
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or rind and juice of a lime to substitute for the lemon
Directions
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Slice mozzarella into rectangular stick shapes about one and a half inch long by half an inch wide or so.
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Beat the egg and then mix with the yogurt, lemon juice, and 1/2 tsp. nutmeg in one bowl. Add 1/2 mashed avocado and use lime instead of lemon for a wonderful variation.
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Mix the panko, 6 tbl. chopped mixed fresh herbs, lemon rind, (or lime rind if using the avocado route), 1/2 tsp. nutmeg, salt and ground pepper together in another bowl.
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Dip the mozzarella sticks first into the egg/yogurt (do try this with the suggested avocado) mixture to coat.
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Then roll the coated mozzarella sticks in the panko mixture.
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Heat a shallow depth of olive oil in a skillet (this can be more than a spray but less than 1/16 inch deep, say a healthy coating).
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Brown the breaded mozzarella sticks quickly and lightly on each side in the skillet and they are ready to serve.
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Serve with your favorite bruschetta (fresh seasoned, diced tomatoes, parsley, red onions, and lemon juice is a simple favorite of mine), a dolup of Greek yogurt, a sprig of flat leaf parsley and a chiffonade of basil for garnish. Or serve with the yogurt/cucumber/lime/avocado mix instead. I tried this version the day after I first submitted this (so please see the second photo).
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