Crispy Hash Brown Crusted Mozzarella Sticks
Crispy on the outside, gooey on the inside—these hash brown crusted mozzarella sticks are a game-changer. Perfect for parties, snacks, or just a fun twist on a classic appetizer!
Equipment
- Deep Fryer or Heavy Pot
- Slotted Spoon
- Paper Towels
Ingredients
Hash Brown Coating
- 1 1/2 cups Dehydrated Shredded Potatoes Rehydrates to form the crispy crust
- As Needed Hot Water For rehydrating the potatoes
- 1/2 cup All-Purpose Flour Helps bind the potato mixture
- 1 tsp Italian Seasoning Adds a herby, savory kick
- 1/2 tsp Garlic Powder For a subtle garlicky flavor
- 1/2 tsp Kosher Salt Adjust if using iodized salt
- 1/4 tsp Fresh Ground Black Pepper Adds a slight spice kick
Cheese Filling
- 4 sticks Mozzarella String Cheese Cut in half for smaller sticks
For Frying & Serving
- 3 cups Vegetable Oil For deep frying
- 1/2 cup Canned Marinara Sauce For dipping
Instructions
- Place the shredded potatoes in a bowl and cover with hot water. Let them soak for 10 minutes to rehydrate.
- Drain the potatoes thoroughly and mix them with flour, Italian seasoning, garlic powder, salt, and black pepper.
- Cut each mozzarella stick in half to create 8 smaller pieces.
- Press a thin layer of the potato mixture around each mozzarella stick, ensuring no gaps are left.
- Chill the coated mozzarella sticks in the fridge, uncovered, for 5-10 minutes while heating the oil.
- Heat the vegetable oil in a deep pot or fryer to 365°F.
- Carefully fry the mozzarella sticks for 5-6 minutes until golden brown, turning occasionally.
- Drain on paper towels and serve hot with marinara sauce.
Notes
Ensure the potato coating is evenly pressed to prevent cheese from leaking out during frying.