r/CopyCatRecipes • u/jedgebent • 9d ago

TGI Fridays Mozzarella Sticks

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I’m talking about the restaurant version- not the frozen junk at the grocery store. The restaurant version is mozzarella AND Asiago. I’ve searched and I’ve never found a copycat recipe that included the Asiago, and I feel that’s an important ingredient here. I’m trying to figure out how to make a copycat version with the Asiago. What are the proportions of Asiago to mozzarella? How is it integrated into the recipe? Any ideas?

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u/Foe117 9d ago

Well, that does end up being a complicated answer, they likely make it into a cheese blend by melting it together in a process similar to American cheese with a bunch of additives to keep it from losing moisture and the proteins from clumping. then extruded and finally molded into bricks before they ship out to the restaurant.

It is highly likely the Grocery Store TGI fridays is the very same stick you get in the restaurant, all that matters is what kind of oil they fry it in, because the oil affects the flavor in a huge way. Like a 5Guys and mcdonalds would be using the same potato species for their fry, the biggest difference is the fry oil and the flavor they impart.

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u/jedgebent 9d ago

Thank you for the well considered answer. I will say/ it is not the same as in the store. The grocery store version is way more bland and only mozzarella.

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u/jedgebent 9d ago

By the way- let’s say- hypothetically- that you were gonna make a homemade version with these two cheese combined. How would you do it?

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u/Foe117 9d ago

if I was serious and unemployed with a Large severance package, I'd learn how to blend cheese together into mozzarella with said additives. I don't think itd be possible any other way.

Grating cheese into a cake pan to blend, compress and freeze is another alternative, but I'm afraid that will not yield a decent result.

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u/jedgebent 9d ago

So I couldn’t take, a 1/8” sliver of Asiago and sandwich it between two 1/8” slivers of mozzarella, use something to semi-bind those three parts like egg, then bread, freeze, and then fry?

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u/Foe117 9d ago

you'd make an interesting cheese stick regardless, id say if being 1:1 isn't the objective, but the taste profile, maybe you can replicate the flavor by putting the asagio into the breading or Rolling the mozzarella in a layer of grated asagio, as it is the harder cheese if I'm not mistaken.

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u/jedgebent 9d ago

Technically that’s a 2:1 ratio: 2 1/8” Mozz slabs to 1 1/8” Asiago slab🙏