Description
Crispy, golden mozzarella sticks stuffed with gooey melted cheese and served alongside a homemade, flavorful marinara sauce. This ultimate comfort snack is perfect for parties or as a delicious appetizer, combining rich Italian flavors with a satisfying crunch.
Ingredients
Units
Scale
For the Mozzarella Sticks
- 1 (16-ounce) block low-moisture mozzarella cheese
- 3 eggs
- 1/4 cup flour
- 1 cup Italian breadcrumbs
- Canola oil or vegetable oil, for frying
For the Marinara Sauce
- 1 (28-ounce) can whole peeled San Marzano tomatoes with purée (or use crushed tomatoes)
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, peeled and smashed
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 sprigs fresh basil
Instructions
- Prepare the Cheese Sticks: Cut the block of mozzarella cheese into sticks measuring about 1/2 x 1-1/2 inches. Arrange the cut cheese sticks on a tray or sheet pan lined with parchment paper, ensuring it fits in your freezer.
- Ready the Dredging Stations: In three separate shallow bowls, place the flour, beaten eggs (whisk until frothy), and breadcrumbs.
- Coat the Cheese Sticks: Dip each mozzarella stick first in the egg mixture, allowing excess to drip off, then coat in flour, dip again in egg, and finally coat in breadcrumbs. Place each double-dipped stick on the lined tray.
- Freeze the Sticks: Transfer the tray of breaded mozzarella sticks to the freezer and freeze for 1 hour. This helps the coating stick and prevents cheese from melting during frying.
- Make the Marinara Sauce: While the sticks are freezing, pour the tomatoes and their purée into a bowl and crush with your hands or use the back of a spoon. Heat olive oil with smashed garlic cloves in a large skillet over medium heat. Sauté until garlic is fragrant and golden, about 5 minutes, but do not let it burn.
- Add Tomato Paste and Tomatoes: Carefully add the tomato paste to the skillet, stirring to combine for 1-2 minutes. Add the crushed tomatoes along with their purée, season with salt and pepper, and add basil sprigs. Bring to a boil, then reduce to a simmer over low heat and cook for 30 minutes, stirring occasionally. Remove from heat, cover to keep warm, and discard garlic and basil sprigs before serving.
- Fry the Mozzarella Sticks: In a medium, heavy-bottomed saucepan or skillet, heat 2-3 inches of canola or vegetable oil to 350°F. Remove the frozen mozzarella sticks from the freezer and fry 2 or 3 at a time until golden brown and cheese is just melted, turning once or twice. Use a slotted spoon to transfer cooked sticks to a paper towel-lined plate to drain.
- Serve: Enjoy the mozzarella sticks warm, either dipped in or smothered with the freshly made marinara sauce.
Notes
- Freezing the mozzarella sticks before frying is crucial to prevent the cheese from oozing out.
- Use low-moisture mozzarella to ensure the best texture.
- Try adding a pinch of Italian seasoning to the breadcrumb mixture for extra flavor.
- Fry in small batches to maintain oil temperature for crispier results.
- This recipe makes about 16 mozzarella sticks, perfect for sharing.
Nutrition
- Serving Size: 4 mozzarella sticks with marinara
- Calories: 420
- Sugar: 4g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 117mg
