Instructions:

Prepare the Mozzarella Sticks:

• If using string cheese, cut each stick in half to make smaller sticks. If using fresh mozzarella, cut into 4-6 thick sticks.

Dredge the Sticks:

• Set up a breading station with three shallow bowls:

  • One with the flour.

  • One with the beaten eggs mixed with 1 tablespoon of water.

  • One with breadcrumbs mixed with oregano, garlic powder, onion powder, paprika, salt, and pepper.

• Dip each mozzarella stick first into the flour, then into the egg mixture, and finally coat it in the breadcrumb mixture. Press the breadcrumbs into the cheese to ensure a good coating.

Freeze the Mozzarella Sticks:

• Place the breaded mozzarella sticks on a baking sheet and freeze for at least 30 minutes to ensure they don’t melt during frying.

Fry the Sticks:

• Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

• Fry the mozzarella sticks in batches for 2-3 minutes, or until golden brown and crispy. Be careful not to overcrowd the pan.

• Remove the sticks and drain on a paper towel

For the Spicy Komodo Red Dip:

Prepare the Dip:

• In a small mixing bowl, combine the pico de gallo, minced garlic, Komodo Red hot sauce, lime juice, and salt. Stir until well combined.

• For extra sweetness and balance, add honey or sugar to taste.

Taste and Adjust:

• Taste the dip and adjust the seasoning. Add more Komodo Red Sauce if you prefer more heat, or a little more honey if you like it sweeter.