No Problem – We cut whole Mozzerella into the thick cheese sticks you see. We then egg wash and panko bread crumb each stick by hand and freeze. The reason you freeze them is so when you deep fry the cheese sticks by the time the outside of the cheese is crispy, the inside is just starting to melt
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sheila howell
I think every thing I have had at your restaurant is great, but I especially like your cheese sticks. Any possibility of getting the recipe?
The Onion Bar & Grill
No Problem – We cut whole Mozzerella into the thick cheese sticks you see. We then egg wash and panko bread crumb each stick by hand and freeze. The reason you freeze them is so when you deep fry the cheese sticks by the time the outside of the cheese is crispy, the inside is just starting to melt