Mini Mozzarella Sticks with Jalapeno Ranch Dip Recipe
Servings: 40 balls
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
- ½ cup mayonnaise
- ½ 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
- ½ tsp freshly ground black pepper
Instructions
- 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.