Nashville Hot Mozzarella Sticks with Spicy Sauce and Ranch (Print version)

Crispy fried mozzarella sticks brushed with buttery Nashville hot sauce and served with cool ranch for dipping.

# Ingredients:

For the mozzarella sticks

01 - 1 lb (450 g) low-moisture whole-milk mozzarella block
02 - 1/2 cup (65 g) all-purpose flour
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 1/2 cups (90 g) panko breadcrumbs
08 - 1/2 cup (55 g) seasoned fine breadcrumbs
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon cayenne pepper
12 - Vegetable or canola oil, for frying

For the Nashville hot glaze

13 - 5 tablespoons (70 g) unsalted butter, melted
14 - 1 tablespoon hot sauce
15 - 1 tablespoon light brown sugar
16 - 2 teaspoons cayenne pepper, or less to taste
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon garlic powder
19 - 1/2 teaspoon onion powder
20 - 1/2 teaspoon kosher salt
21 - 1/4 teaspoon black pepper

For the ranch dip

22 - 1/2 cup (120 g) sour cream
23 - 1/3 cup (75 g) mayonnaise
24 - 1/4 cup (60 ml) buttermilk, plus more to thin
25 - 1 tablespoon chopped fresh dill or parsley
26 - 1 teaspoon lemon juice
27 - 1/2 teaspoon garlic powder
28 - 1/2 teaspoon onion powder
29 - Salt and black pepper, to taste

# Instructions:

01 - Slice the mozzarella block into 12 thick sticks. Pat each piece dry with paper towels.
02 - Stir flour, salt, and pepper in one shallow dish. Whisk eggs with water in a second dish. Mix panko, seasoned breadcrumbs, smoked paprika, garlic powder, and cayenne in a third dish.
03 - Coat each mozzarella stick in flour, dip in egg, press into crumbs, then dip again in egg and crumbs. Press firmly so there are no bare spots.
04 - Place breaded sticks on a parchment-lined tray and freeze until firm all the way through, at least 1 hour or up to overnight.
05 - Whisk sour cream, mayonnaise, buttermilk, herbs, lemon juice, garlic powder, onion powder, salt, and pepper. Chill until serving.
06 - Whisk melted butter, hot sauce, brown sugar, cayenne, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth. Keep warm but do not boil.
07 - Heat 2 inches of oil in a heavy pot to 350°F. Fry frozen sticks in small batches for 1-2 minutes until deep golden and crisp. Drain on a wire rack.
08 - Brush the hot mozzarella sticks with Nashville hot glaze right away. Serve warm with the ranch dip.

# Good to know:

01 - Freeze the breaded sticks until solid before frying to prevent cheese leaks.
02 - Best served immediately after brushing with the hot glaze.
03 - Makes 12 mozzarella sticks, about 4 appetizer servings.

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