This Is Ree Drummond's Secret To The Best Mozzarella Sticks

Long before Ree Drummond became a Food Network star, fans resorted to her Pioneer Woman blog for her accessible recipes that came with step-by-step instructions, photos for visuals, and her signature humorous commentary. Drummond continues to be a source of inspiration and guide in the kitchen, helping both novice and experienced cooks and bakers feel more comfortable trying new recipes and techniques. In fact, Drummond loves sharing tips and secrets for getting the most out of each recipe and reducing errors and frustrations.

Even with something as basic as mozzarella sticks, which may seem a lot easier to just purchase from the frozen section and throw into the oven or frying pan, Drummond shows you that you can try your hand at making your own and cooking them up. So if you're in the mood to try a new recipe and make scrumptious mozzarella sticks, then you'll want to listen in to Drummond's tried and true secrets for ensuring that all your effort and time is worth it. 

Here are The Pioneer Woman's tips for frying mozzarella sticks

If you've ever made homemade mozzarella sticks, you know that the result can be a burnt, cheesy explosion that does not resemble the classic restaurant appetizer. Fortunately, the Pioneer Woman has you covered here. Her first, and probably most useful tip, is to stick those breaded cheese sticks the freezer before frying them up. "15 minutes or so, and it'll just kind of give you a little bit more wiggle room as you're frying them before the mozzarella starts to bust out of the coating," she says in the Food Network video demonstrating her Garlic and Herb Mozzarella Sticks with Marinara Dipping Sauce recipe. 

Drummond's next tip is just as crucial. "You want the oil to be hot, but not just hot, hot, hot, because you don't want to burn the crumbs before the cheese has had a chance to melt." This is all starting to make sense, right? But there is definitely a balance with everything. You don't want to burn the crumbs but you also don't want the cheese to get too hot too soon. 

The last secret to Drummond's recipe is the breading — which isn't breading at all, but rather, garlic herb pita chips, which she finely crumbles and applies to her string cheese segments after a prior coating in egg wash and flour. Drooling yet?    

With Drummond's handy tips in your back pocket, your only problem now will be having to share your delicious homemade mozzarella sticks.