Episode 3: Mozzarella Sticks

After what has become known as the Great Deep Fried Strawberry Farce of 2006, the deep frying team decided to turn to something a little bit simpler. A fry time standard. A staple of any legitimate fryer's repoirtire. A dish found on the menu of every visible all-American suburban strip mall chain restaurant.

Mozzarella Sticks.

As we removed our beloved peanut oil from the fridge, it showed signs of significant coagulation. Our worst fears were confirmed when Will turned the oil perpinduclar to the countertop and it remained in place.

Although this was indeed a setback, we scooped the solidified oil with a spoon and loaded it into the fry chamber. Mildly disgusting.

As the oil heated up, we turned our attention to the cheese. We began by cutting each Cowabunga! brand mozzarella stick in half. As the knife cut through delicate cheese tendrils our hunger expanded. The construction of a Lincoln Logs- inspired cheese structure was a welcome distraction from the seemingly unending anticipation.

With the cheese sticks expertly sliced, we prepared the coatings of eggs, milk, and tasty Italian breadcrumbs. We had the option of coating the cheese once, twice, or thrice. Our self-published motto of "Go Big or Go Home," along with the success of Lionel Richie's Three Times A Lady, propelled us to go with the triple coat.

These delicate little logs were just yearning to be fried and become our mid-afternoon snack! Confident in our cheese-wrapping skillz we gallantly lowered them into the now-liquified 375 degree oil. A quick 45 seconds in the oil was all it took to melt the cheese and crisp the outer coating. We were sure to place only five sticks into the oil at a time, to ensure the oil's consistent temperature.

The cheese was melty, the crumbs were crispy, and our mouths were watering. It was clearly an appropriate situation for all parties. We devoured the cheese sticks and removed another deep fried staple from the Deep Frying Adventures master checklist.

Until next time...