{"id":10777,"date":"2018-03-07T15:58:57","date_gmt":"2018-03-07T14:58:57","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=10777"},"modified":"2018-03-07T18:26:27","modified_gmt":"2018-03-07T17:26:27","slug":"mozzarella-sticks","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/mozzarella-sticks\/","title":{"rendered":"Recette de mozzarella sticks (b\u00e2tonnets de mozzarella)"},"content":{"rendered":"\n<p>Si vous regardez la vie avec un peu d\u2019ironie, je suis s\u00fbr que vous allez adorer cette recette. Pourquoi\u00a0? Ce n\u2019est pas tous les jours qu\u2019un espagnol vous pr\u00e9sente en fran\u00e7ais des <strong>mozzarella sticks<\/strong>, un amuse-gueule am\u00e9ricain fait avec un fromage italien. Comme dirait la chanteuse Alanis Morisette, <strong><a href=\"https:\/\/www.lacoccinelle.net\/243370.html\" target=\"_blank\" rel=\"noopener\">n\u2019est-ce pas ironique<\/a><\/strong>\u00a0?<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment faire des mozzarella sticks\u00a0?<\/h2>\n<p>Depuis que j\u2019ai fait le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/camembert-frit.html\" target=\"_blank\" rel=\"noopener\"><strong>camembert frit<\/strong><\/a>, je n\u2019avais pas publi\u00e9 une recette de fromage frit. Il faut dire que j\u2019avais h\u00e2te de faire les <strong>mozzarella sticks<\/strong>, mais je ne voulais pas le regretter apr\u00e8s. Car, vous savez, c\u2019est du fromage et en plus il est frit\u2026<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-ingredients.jpg\" alt=\"Mozzarella sticks (ingr\u00e9dients)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-10785\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-ingredients.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-ingredients-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-ingredients-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Les <strong>mozzarella sticks<\/strong> sont des b\u00e2tonnets de mozzarella pan\u00e9s que l\u2019on fait frire. Puis on les sert avec une sauce pour tremper. Tr\u00e8s c\u00e9l\u00e8bres aux \u00c9tats unis. C\u2019est de la <strong>finger food<\/strong> \u00e0 l\u2019\u00e9tat pur. Mais attention\u00a0! Il faut utiliser la <strong>mozzarella de cuisine<\/strong>. Pas de la mozzarella fra\u00eeche. Je vous explique pourquoi dans la recette. N\u00e9anmoins, c\u2019est facile \u00e0 reconna\u00eetre, au lieu d\u2019\u00eatre en forme de boule, la <strong>mozzarella de cuisine<\/strong> est normalement sous forme de brick. Dans mon cas j\u2019ai utilis\u00e9 celle de la marque <a href=\"https:\/\/www.galbani.fr\/\" target=\"_blank\" rel=\"noopener\"><strong>Galbani<\/strong><\/a> et le r\u00e9sultat a \u00e9t\u00e9 excellent.<\/p>\n<p>Voici la recette\u00a0:<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Mozzarella sticks\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/mozzarella-sticks\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de mozzarella sticks (b\u00e2tonnets de mozzarella)<\/h2>\n<span id=\"post-ratings-10777\" class=\"post-ratings\" data-nonce=\"2c41e34fcf\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_10777_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(10777, 1, '1 Star');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10777_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(10777, 2, '2 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10777_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(10777, 3, '3 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10777_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(10777, 4, '4 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_10777_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(10777, 5, '5 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,17 \/ 5. Votes: 6<\/div><\/span><span id=\"post-ratings-10777-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">16 \u00e0 20 b\u00e2tonnets<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2018-03-07\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire des mozzarella sticks. Recette facile. Apprenez \u00e0 pr\u00e9parer ces b\u00e2tonnets de mozzarella, croustillants \u00e0 l\u2019ext\u00e9rieur et fondants \u00e0 l\u2019int\u00e9rieur. Parfaits pour l\u2019ap\u00e9ro.\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">200 g de <a href=\"https:\/\/www.galbani.fr\/produits\/mozzarella\/mozzarella-cucina-400g-galbani\" target=\"_blank\" rel=\"noopener\">mozzarella de cuisine<\/a><\/li>\n<li itemprop=\"recipeIngredient\">4 cuiller\u00e9es \u00e0 soupe de chapelure<\/li>\n<li itemprop=\"recipeIngredient\">1 cuiller\u00e9e \u00e0 caf\u00e9 de persil s\u00e9ch\u00e9 (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">1 cuiller\u00e9e \u00e0 caf\u00e9 d\u2019ail en poudre (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">2 cuiller\u00e9es \u00e0 soupe de farine<\/li>\n<li itemprop=\"recipeIngredient\">1 \u0153uf<\/li>\n<li itemprop=\"recipeIngredient\">\u00bd cuiller\u00e9e \u00e0 caf\u00e9 de sel<\/li>\n<li itemprop=\"recipeIngredient\">1 pinc\u00e9e de poivre noir moulu<\/li>\n<li itemprop=\"recipeIngredient\">De l\u2019huile de tournesol (pour la friture)<\/li>\n<\/ul><b>Pour accompagner\u00a0:<\/b><ul>\n<li itemprop=\"recipeIngredient\">Sauce marinara, sauce ranch ou sauce barbecue<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Couper la mozzarella en b\u00e2tonnets, plus ou moins comme pour des frites.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-batonnets-de-mozzarella.jpg\" alt=\"Mozzarella sticks (b\u00e2tonnets de mozzarella)\" width=\"300\" height=\"199\" class=\"aligncenter wp-image-10790\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-batonnets-de-mozzarella.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-batonnets-de-mozzarella-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-batonnets-de-mozzarella-300x200.jpg 300w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">M\u00e9langer la farine avec le sel et le poivre.<\/li>\n<li itemprop=\"recipeInstructions\">M\u00e9langer la chapelure avec le persil et l\u2019ail.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-chapelure-ail-persil.jpg\" alt=\"Mozzarella sticks (chapelure, ail et persil)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-10789\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-chapelure-ail-persil.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-chapelure-ail-persil-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-chapelure-ail-persil-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Battre l\u2019\u0153uf et 50 ml d\u2019eau.<\/li>\n<li itemprop=\"recipeInstructions\">Fariner les b\u00e2tonnets de mozzarella.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-farine.jpg\" alt=\"Mozzarella sticks (farine)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-10786\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-farine.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-farine-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-farine-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Les enrober d\u2019\u0153uf battu.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-oeuf-battu.jpg\" alt=\"Mozzarella sticks (\u0153uf battu)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-10781\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-oeuf-battu.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-oeuf-battu-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-oeuf-battu-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Puis de chapelure.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-chapelure.jpg\" alt=\"Mozzarella sticks (chapelure)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-10787\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-chapelure.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-chapelure-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-chapelure-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Encore de l\u2019\u0153uf battu.<br \/>\n<\/li>\n<li itemprop=\"recipeInstructions\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-oeuf-battu-deuxieme-fois.jpg\" alt=\"Mozzarella sticks (\u0153uf battu deuxi\u00e8me fois)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-10782\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-oeuf-battu-deuxieme-fois.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-oeuf-battu-deuxieme-fois-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-oeuf-battu-deuxieme-fois-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\"><\/li>\n<li itemprop=\"recipeInstructions\">Encore de la chapelure.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-chapelure-deuxieme-fois.jpg\" alt=\"Mozzarella sticks (chapelure deuxi\u00e8me fois)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-10788\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-chapelure-deuxieme-fois.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-chapelure-deuxieme-fois-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-chapelure-deuxieme-fois-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer l\u2019huile d\u2019olive dans une casserole \u00e0 fond \u00e9pais ou dans la friteuse \u00e0 170 \u00b0C.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-panes.jpg\" alt=\"Mozzarella sticks (pan\u00e9s)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-10780\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-panes.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-panes-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-panes-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">D\u00e8s que l\u2019huile est bien chaude, plonger les b\u00e2tonnets de mozzarella et les faire frire jusqu\u2019\u00e0 ce qu\u2019ils soient bien dor\u00e9s. Juste de 2 \u00e0 3 minutes suffisent.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-friture.jpg\" alt=\"Mozzarella sticks (friture)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-10793\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-friture.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-friture-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-friture-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li itemprop=\"recipeInstructions\">Les laisser reposer 2 minutes sur une grille ou sur du papier absorbant pour faire perdre l\u2019exc\u00e8s d\u2019huile.<\/li>\n<li itemprop=\"recipeInstructions\">C\u2019est pr\u00eat\u00a0! Servir imm\u00e9diatement accompagn\u00e9es de la sauce de votre choix. Bonne d\u00e9gustation\u00a0!<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>C\u2019est important de servir les <strong>mozzarella sticks<\/strong> d\u00e8s qu\u2019ils sont pr\u00eats pour que le fromage ne se refroidisse pas et garde une texture fondante.<\/li>\n<li>Utilisez de la <strong>mozzarella de cuisine<\/strong>, car la <strong>mozzarella fra\u00eeche<\/strong> rend trop d\u2019eau lors de la cuisson.<\/li>\n<li>Rouler la mozzarella dans l\u2019\u0153uf et la chapelure <strong>deux fois<\/strong> c\u2019est important <strong>pour que la mozzarella ne s\u2019\u00e9chappe pas pendant la friture<\/strong>.<\/li>\n<li>Une fois pan\u00e9s, <strong>on peut les congeler<\/strong>. Les mettre au cong\u00e9lateur sur une plaque ou une grande assiette sans qu\u2019ils se touchent pour qu\u2019ils ne se collent pas pendant la cong\u00e9lation. Une fois congel\u00e9es, on peut les stocker dans une bo\u00eete ou un sac de cong\u00e9lation tous ensemble.<\/li>\n<li>Moi, j\u2019ai utilis\u00e9 du <strong>persil frais<\/strong> que j\u2019ai coup\u00e9 tr\u00e8s fin et j\u2019ai laiss\u00e9 s\u00e9cher la nuit au frigo.<\/li>\n<li>Le persil et l\u2019ail en poudre sont <strong>facultatifs<\/strong>. C\u2019est d\u00e9j\u00e0 pas mal avec la chapelure \u00ab\u00a0nature\u00a0\u00bb.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-sauce.jpg\" alt=\"Mozzarella sticks (sauce)\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-10779\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-sauce.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-sauce-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-sauce-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/li>\n<li>D\u2019autres <strong>\u00e9pices<\/strong> comme du basilic s\u00e9ch\u00e9, de la poudre d\u2019oignon, du paprika fort ou m\u00eame du curry donnent \u00e9galement de bons r\u00e9sultats. Trouvez votre propre combinaison\u00a0!<\/li>\n<li><strong>Bien contr\u00f4ler la temp\u00e9rature de la friture.<\/strong> Une huile froide va faire que la chapelure absorbe beaucoup d\u2019huile, donc on aura des mozzarella sticks tr\u00e8s gras. Une huile tr\u00e8s chaude fera que la chapelure dore trop vite, br\u00fble et ne laisse pas le temps \u00e0 la mozzarella de fondre.<\/li>\n<li>\u00c9galement, contr\u00f4ler que <strong>les b\u00e2tonnets ne se casse pas dans la friture<\/strong>. S\u2019il y a de la mozzarella qui commence \u00e0 sortir, c\u2019est mieux de le retirer.<\/li>\n<li>Sur le blog vous trouverez d\u2019autres <strong>amuse-gueules am\u00e9ricains<\/strong>. Les classiques beignets d\u2019oignon (les <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/onion-rings.html\" target=\"_blank\" rel=\"noopener\"><strong>onion rings<\/strong><\/a>), les <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/potatoes.html\" target=\"_blank\" rel=\"noopener\"><strong>potatoes<\/strong><\/a>, d\u00e9licieuses avec la touche d\u2019ail et paprika ou les <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/bacon-and-cheese-fries.html\" target=\"_blank\" rel=\"noopener\"><strong>frites au fromage et bacon<\/strong><\/a>, l\u00e0 c\u2019est une tuerie.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-macro.jpg\" alt=\"Mozzarella sticks\" width=\"640\" height=\"425\" class=\"aligncenter size-full wp-image-10783\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-macro.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-macro-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2018\/03\/mozzarella-sticks-macro-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h3>Maintenant, vous savez comment faire les mozzarella sticks<\/h3>\n<p>Avez-vous aim\u00e9 la recette\u00a0?<\/p>\n<p>J\u2019esp\u00e8re vous avoir donn\u00e9 envie de l\u2019essayer. N\u2019h\u00e9sitez pas \u00e0 me laisser un commentaire avec votre opinion ou si vous avez des questions sur la pr\u00e9paration. Je ne sais pas vous, mais je trouve que regarder le fromage fondu qui coule est l\u2019une des situations les plus plaisantes. Vous c\u2019est pareil\u00a0? Racontez-nous\u00a0!<\/p>\n<p>En parlant de fromage qui coule, je vous laisse cette vid\u00e9o faite par l\u2019\u00e9quipe de <a href=\"http:\/\/www.hellthyjunkfood.com\/\" target=\"_blank\" rel=\"noopener\">Healthy Junk Food<\/a> o\u00f9 ils ont fait un <strong>mozzarella stick<\/strong> g\u00e9ant. <strong>C\u2019est un truc de dingue\u00a0!<\/strong> La vid\u00e9o est en anglais, mais on voit bien la proc\u00e9dure. La meilleure partie commence \u00e0 4 minutes. Oui, c\u2019est l\u00e0 o\u00f9, une fois frit, ils ouvrent le mozzarella stick g\u00e9ant pour voir l\u2019int\u00e9rieur de fromage fondu. <strong>Pure gourmandise\u00a0!<\/strong><\/p>\n<div class=\"video-container\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/57N9tMrKO1g\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p>Enfin, si vous \u00eates fans de <strong>finger food am\u00e9ricain<\/strong>, je vous invite \u00e0 cliquer sur le bouton j\u2019aime et partager ces exquis <strong>mozzarella sticks<\/strong> sur vos r\u00e9seaux sociaux.<\/p>\n\n<p>\u00c0 bient\u00f4t\u00a0!<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire des mozzarella sticks. Recette facile. Apprenez \u00e0 pr\u00e9parer ces b\u00e2tonnets de mozzarella, croustillants \u00e0 l\u2019ext\u00e9rieur et fondants \u00e0 l\u2019int\u00e9rieur. Parfaits pour l\u2019ap\u00e9ro.<\/p>\n","protected":false},"author":1,"featured_media":10778,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"mozzarella sticks","_yoast_wpseo_metadesc":"Comment faire des mozzarella sticks. Recette facile. Apprenez \u00e0 pr\u00e9parer ces b\u00e2tonnets de mozzarella, croustillants \u00e0 l\u2019ext\u00e9rieur et fondants \u00e0 l\u2019int\u00e9rieur. Parfaits pour l\u2019ap\u00e9ro.","footnotes":""},"categories":[236,1272,851],"tags":[962,1098],"class_list":["post-10777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-du-monde","category-fromage","category-amuse-geules","tag-mozzarella","tag-finger-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de mozzarella sticks (b\u00e2tonnets de mozzarella)<\/title>\n<meta name=\"description\" content=\"Comment faire des mozzarella sticks. Recette facile. Apprenez \u00e0 pr\u00e9parer ces b\u00e2tonnets de mozzarella, croustillants \u00e0 l\u2019ext\u00e9rieur et fondants \u00e0 l\u2019int\u00e9rieur. 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