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alt.support.diet.low-carb COOKBOOK |
Mew’s Mozzarella Sticks
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| Ingredient | Carb
Grams |
Fibre
Grams |
Calorie
Count |
| 3 chicken thighs with skin (this left a lot of leftover 'batter' for
use on
....other days. Use less if you like, but make sure to use less of the ....other ingredients as well.) |
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| 8 sticks of mozzarella cheese (size is a preference thing; mine were
....1 1/2" long and 1/2" around) (assume 1 ounce per stick) |
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| 1/4 cup of crushed pork rinds |
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| Hot sauce to taste |
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| 1 large egg |
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| 2 tablespoons of Parmesan cheese |
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TOTAL
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| Boil the chicken thighs in a pan of water until they are thoroughly
cooked. Remove them from pan and pour the stock into a freeze-able container
to use with other recipes later. Remove all the meat from the bones in
whatever manner you like. Waiting until they're cool is probably a good
idea, but if you have little time use a knife and fork and cut the meat
off.
Get out your blender and grind the chicken into a paste, trying to make sure there are no unground bits left. Somehow get it out of the blender and into a bowl. Add the hot sauce, pork rinds, and egg and mash with a fork until all ingredients are thoroughly blended. Take a stick of cheese and coat it with some of the 'batter'. It will be VERY sticky, so expect to have messy hands. Try to keep the coating as thin as possible while entirely covering the cheese. Rolling them between your hands helps the 'batter' to hold together better. After you have them coated, roll them in the parmesan cheese so that they're lightly dusted and not sticky to the touch. When all the sticks have been coated, fry them in a pan of hot oil, turning them often to make sure they don't burn. Once they are crispy golden, you have your delicious Mozzarella Sticks! Enjoy! Obviously, you can add whatever seasonings to the 'batter' that you
like. I'm a hot sauce addict, so that's what I used. You can add Parmesan
right to the 'batter' mixture, salt and pepper, whatever! Use your imagination!
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