Deep Fried Mozzarella Sticks and Christmas Chutney

Monday 10 December 2018

Occasionally I get sent new products to try.  I was recently sent these Pik-Nik Twiller Cheese snacks. As winter takes hold, Vitamin D levels start to drop. Pik-Nik’s research shows just under 90% of children experience a deficiency in this area during the darker colder months.   


Pik-Nik Twiller contains an important ingredient, calcium,  and now each peelable cheese stick is also enriched with Vitamin D, unlocking even more support for the body. Vitamin D is necessary to help fight of those winter woes such as colds, the dark day blues and even dry skin.   

These handy snacks are individually wrapped and are great for popping into a packed lunch, or for afterschool snacks  Much more nutritious than a sausage roll or packet of crisps! 

A Pik-Nik Twiller is fun to eat, tastes great and is a good source of Vitamin A as well as Vitamin D. It is made from fresh mozzarella, with no artificial additives or preservatives. It is a filling and time snack and the perfect pick-me-up for children, students and those who like to keep healthy and active.

The mozzarella in Pik-Nik is made from fresh milk which is started on its transformation into cheese by a rennet that is suitable for vegetarians. The cheese is mild and creamy and is a welcome snack for all the family. Mozzarella has a very elastic nature and Pik-Niks are made by stretching and folding the cheese, creating segments which are just perfect to peel. 

You don’t need to save your Pik-Nik for your lunch-box or tea time. They make great party food too. From Halloween to Bonfire Night and then straight on to Christmas, there’s nothing better than a good get-together with friends and family.  Pik-Nik sticks are easy party food, set on a skewer with fruit or easily decorated ready to be peeled and dunked in a chutney dip.  One of our favourite ways for the holidays is to deep fry them and serve them with dips! 

Yield: 24

Fried Mozzarella Sticks

Perfect for entertaining.  You can serve these delicious sticks with your favourite marinara sauce for dipping, chili sauce or our favourite, Christmas Chutney.


Oil for your fryer
(mine takes about 500ml or a 2 1/2 cups)
12 full sized pieces of Mozzarella string cheese
2 large free range eggs
60ml water (1/4 cup)
180g dry seasoned bread crumbs (1 1/2 cups)
1 tsp Italian Seasoning
1/4 tsp dried crushed chilies


Heat the oil in your fryer, according to manufacturer's instructions.

 your cheese strings and cut in half crosswise so that you have 24
pieces.  Beat the egg together in a shallow bowl with the water.  Stir
the breadcrumbs, Italian seasoning and crushed chilies together in
another shallow bowl. Dip your cheese sticks into the egg mixture and
then roll  in the bread crumb mixture, covering them completely. 
Repeat.  Fry the coated cheese sticks until golden brown.  Remove from
the fryer and drain on some paper kitchen toweling.  Serve warm with
your favourite dips.
Created using The Recipes Generator


My Christmas Chutney is sooooo good and makes a wonderful change from the regular Cranberry Sauce for the holidays and is perfect for dipping things like these fried Mozzarella sticks.  I also make jars of it to give away as gifts. 

Yield: 4 cups

Christmas Chutney

This lovely chutney makes a wonderful gift and is such a lovely change from the usual cranberry sauce.  It goes beautifully with turkey, ham or chicken and makes a delicious tangy dip.


3 cups fresh cranberries (300g)
1 cup sultanas (150g)
1/2 cup chopped candied peel
1/2 cup chopped peeled onion (1 medium onion, peeled and chopped)
3 cloves of garlic, peeled and crushed
1 cup white vinegar (225ml)
1 cup water (225ml)
1 cup white sugar (190g)
1 cup dark brown sugar, packed (200g)
1/4 cup lemon juice (60ml)
2 tsp salt
2 whole cloves
2 tsp celery seed
1 tsp ground ginger
1/2 tsp dried chilies


Place the vinegar, water, both sugars, lemon juice and salt into a
heavy non-reactive saucepan.  Bring to the boil, stirring to help
dissolve the sugar.  Once the sugar has dissolved add the cranberries,
sultanas, candied peel, onions, garlic, cloves, celery seed, ginger and
chilies.  Simmer gently, stirring often, uncovered for 45 minutes.  Pour
 into hot sterilized jars and seal.  Process in a hot water bath for 15
minutes.  This will keep for up to a year.  You can, of course, just put
 it into jars for giving away and immediate use, but if you do want to
keep it longer, you really must prodess it in the water bath.  Enjoy!
Created using The Recipes Generator

Pik-Nik is now available at Sainsbury’s in the Polish food chiller cabinet from £1.00 to £1.50 dependent upon promotions.  


  1. My grandsons love that string cheese..Your chutney sounds so good!!

    1. The chutney is excellent Monique and makes great gifts! It also makes a lovely change from the traditional Cranberry sauce! xo


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