Nashville Hot Mozzarella-Ranch Sticks

INGREDIENTS

Mozzarella-Ranch Sticks

• 1 pkg (3.54 oz/100g) Crunchmaster Ranch
• 1/4 cup panko breadcrumbs
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 3 eggs
• 1/4 cup all-purpose flour
• ¼ tsp salt
• ¼ tsp black pepper
• 1 (16 oz) block mozzarella cheese
• ½ cup ranch sauce for dipping

Nashville Hot Glaze

• 1/2 cup butter
• 2 tsp cayenne pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp pure maple syrup
• 1 tbsp hot sauce

Oil for frying

DIRECTIONS

For Mozzarella-Ranch Sticks:

In food processor, pulse Crunchmaster Ranch until it reaches a breadcrumb consistency. Transfer to shallow bowl and stir in panko, cayenne and paprika.

In a second shallow bowl, beat eggs with 1 tsp water. In a third shallow bowl, stir together flour, salt and pepper.

Cut mozzarella block into 6 thick sticks. Dredge each stick in flour mixture, dip into eggs mixture, and then coat with the Crunchmaster mixture. Dip once more into eggs mixture and coat again with the mixture. Repeat with remaining mozzarella sticks. Arrange on parchment-lined baking sheet. Freeze for 20 to 30 minutes.

Meanwhile, fill medium saucepan with 2 inches oil. Heat until shimmering or oil reaches 375°F. In batches, fry mozzarella sticks, flipping halfway through cooking, for 1 to 2 minutes or until golden and crispy. Drain on baking sheet lined with paper towel.

For Nashville Hot Glaze:

In small saucepan set over medium heat, heat butter, cayenne, paprika, garlic powder, onion powder, salt, black pepper, maple syrup and hot sauce just until butter is melted and mixture is warm. Do not let the mixture boil.

Brush glaze onto crispy mozzarella sticks before serving. Transfer any remaining glaze to a small bowl for dipping and serve alongside ranch sauce.

Tips:

Serve with slices of celery and carrot if desired.

For a sharper cheese flavor, substitute mozzarella with an equal amount of provolone or Oaxaca cheese.