How to Make Mozzarella Sticks Better Than the Snack Bar's

When I was 13, I got a deep-fryer for my birthday. (It goes without saying that I was a strange and ridiculous 13-year-old with obliging parents.)

I primarily used it to cook samosas, made from Madhur Jaffrey's World-of-the-East Vegetarian Cooking, the spine of which is split to that page, but there were also the occasional onion rings, doughnuts, and—just once—mozzarella sticks.

Photo by Alpha Smoot

See, back then, I knew more about eating...

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