Pick-Up Sticks

18 ingredients
8 steps

Ingredients

  • 1 pound fresh mozzarella (not packed in liquid)
  • 1 egg
  • 1/2 cup Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh grated nutmeg
  • 2 cups panko bread crumbs
  • 6 tablespoons chopped flat leaf parsley, scallions, mint leaves
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 grated rind of half a lemon
  • olive oil for skillet
  • 2 cups your favorite bruschetta (chopped tomatoes, parsley, onions, lemon juice, etc.l
  • 1 dolup of Greek yogurt per serving
  • Sprig flat leaf parsley and a chiffonade of basil for garnish
  • or alternatively you can add 1/2 mashed avocado to the egg and yogurt mixture.
  • ....and then serve this variation with equal parts Greek yogurt, mashed avocado, and chopped English cucumber seasoned with salt, pepper, nutmeg, lemon juice, and fresh chopped herbs.
  • 1-2 Avocadoes mashed, 1/2 cup to be added to the egg/yogurt mixture, the remainder can go towards the yogurt, cucumber dip...sorry if these suggestions are out of order.
  • or rind and juice of a lime to substitute for the lemon

Directions

  1. 1
    Slice mozzarella into rectangular stick shapes about one and a half inch long by half an inch wide or so.
  2. 2
    Beat the egg and then mix with the yogurt, lemon juice, and 1/2 tsp. nutmeg in one bowl. Add 1/2 mashed avocado and use lime instead of lemon for a wonderful variation.
  3. 3
    Mix the panko, 6 tbl. chopped mixed fresh herbs, lemon rind, (or lime rind if using the avocado route), 1/2 tsp. nutmeg, salt and ground pepper together in another bowl.
  4. 4
    Dip the mozzarella sticks first into the egg/yogurt (do try this with the suggested avocado) mixture to coat.
  5. 5
    Then roll the coated mozzarella sticks in the panko mixture.
  6. 6
    Heat a shallow depth of olive oil in a skillet (this can be more than a spray but less than 1/16 inch deep, say a healthy coating).
  7. 7
    Brown the breaded mozzarella sticks quickly and lightly on each side in the skillet and they are ready to serve.
  8. 8
    Serve with your favorite bruschetta (fresh seasoned, diced tomatoes, parsley, red onions, and lemon juice is a simple favorite of mine), a dolup of Greek yogurt, a sprig of flat leaf parsley and a chiffonade of basil for garnish. Or serve with the yogurt/cucumber/lime/avocado mix instead. I tried this version the day after I first submitted this (so please see the second photo).

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