Mozzerella Cheese sticks (6-12) (the string/peelable kind)
2 cups of heavy cream
1 egg
3 cups of finely ground pork skins (plain)
2 teaspoons of oregano
1 teaspoon of garlic powder
1 teaspoon of seasoning salt (which ever kind you use)
1 cup of cooking oil



Heat cooking oil in a medium sauce pan on low heat. Mix all dry ingredients in a large bowl. Mix egg and heavy cream in a seperate bowl. Dip cheese sticks in egg and heavy cream mixture (repeat this step to ensure sticks are coated well.) Place cheese sticks in heated cooking oil and make sure to continously roll sticks until golden brown, or cheese is completely melted. Place sticks on place covered with paper towel to drain excess grease.

Use ranch as dipping sauce, eat and enjoy.

Sorry don't have a total carb or calorie count. One thing I can say is that the pork skins don't have any carbs, and the cheese sticks that I use have only 1 carb per stick. They are great.

*Make sure oil is on low, or it will cause cheese sticks to fry to quickly and burn.

So simple and yet so perfect...can't believe I didn't think of it myself!!

Is it mandatory to freeze the sticks for 2 days before you bake them?

No.. I didn't mention that they had to be frozen. I just take mine straight from the refrigerater and out of the plastic wrapper.

I love mozzerella cheese sticks! I've copied and pasted to my recipes.

thanks!

This sounds wonderful, I can't wait to try!

I am a little confused....

Do I dip cheese sticks in egg/cream and then roll in dry ingredients.... and then put in oil?

I'm gonna make these tomorrow....thanks girl.

Maybe you should double dip... I think I use to do that.. once you have dipped them in the dry mixture dip them again in the egg mixture and then a second time in the dry mixture maybe this will coat them well enough so the coating doesn't come off...

Anyone tried baking these?