Chop Suey Refrigerator Pickles
Refrigerator pickles are almost instant gratification when it comes to pickles. They’re easy to prepare, and you can eat them as soon as they’re cold which usually only takes a couple hours. The longer they’re in the refrigerator marinating, the better they taste and they last up to a month in the fridge. They’re devoured long before that in our house.
I love the recipe. I saw it a while back and was very impressed with the finished product. I would recommend these pickles to anyone. When it comes time to do some canning almost everyone makes some canned pickles. Well here is a recipe that is much easier and it only takes even hours before you can enjoy them.
Chop Suey Refrigerator Pickles
Mozzarella Sticks
1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon salt
2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
