Mozzarella Sticks
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Mozzarella Sticks
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This mozzarella sticks recipe is so simple to make and easy to prepare in advance (just keep them in the freezer until you're ready to fry and eat!)
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Ingredients
- 1 16- ounce mozzarella cheese block low-moisture
- 3 egg
- ¼ cup flour
- 1 cup breadcrumbs Italian style
- 1 28- ounce San Marzano tomato with purée (or use crushed tomatoes, whole peeled, canned
- ¼ cup extra-virgin olive oil
- 4 garlic peeled and smashed, cloves
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 basil fresh sprigs
- canola oil for frying, or vegetable oil
Instructions
- Cut the block of cheese into ½ x 1 ½-inch wide sticks. In a shallow bowl, beat the eggs until frothy. Add the flour to another shallow bowl, and add the bread crumbs to an additional bowl. Line a tray or sheet pan with parchment paper (make sure it will fit in your freezer.)
- One by one, dip the cheese sticks in egg, then flour, egg again, and then the breadcrumbs. (Make sure to let the excess egg drip from the sticks before adding to the flour and breadcrumbs.) Place the coated cheese sticks on the baking sheet and freeze for 1 hour.
- Meanwhile, prepare the marinara sauce. Pour the tomatoes and purée into a bowl and crush with your hands or the back of a spoon, then set aside.
- In a cold, large skillet, add the extra-virgin olive oil and garlic cloves, then bring to medium heat. As the garlic begins to sizzle, stir occasionally, and cook until fragrant and golden, about 5 minutes. Monitor the heat so the garlic doesn't cook too quickly or burn.
- Very carefully stir the tomato paste into the garlic and oil—take care so the oil doesn't splatter and burn you as the paste is added—and cook for 1-2 minutes. Carefully spoon the tomatoes into the pan with the oil and paste and season with salt and pepper. Add the basil sprigs and bring to a boil. Reduce to a bubbling simmer over low heat, stirring occasionally, for 30 minutes. Remove from heat, cover to keep warm, and stir to mix the oil that rises to the top. Discard the basil sprigs and garlic.
- In a medium, heavy-bottomed saucepan or skillet, add 2-3 inches of canola or vegetable oil and heat to 350°F. Once the oil is hot, remove the mozzarella sticks from the freezer. Fry the sticks 2 or 3 at a time until golden brown and the cheese is melted through, turning once or twice while frying. Remove with a slotted spoon to a paper towel-lined plate.
- Serve the warm mozzarella sticks smothered with the marinara sauce or served on the side for dipping
Notes
- Makes 16 mozzarella sticks
Nutrition Information
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Calories
712kcal
(36%)
Carbohydrates
42g
(14%)
Protein
40g
(80%)
Fat
43g
(66%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
17g
(85%)
Trans Fat
0.01g
(1%)
Cholesterol
201mg
(67%)
Sodium
2198mg
(92%)
Potassium
706mg
(15%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1279IU
(26%)
Vitamin C
22mg
(24%)
Calcium
982mg
(98%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 42g | 14% |
| Protein | 40g | 80% |
| Fat | 43g | 66% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 201mg | 67% |
| Sodium | 2198mg | 92% |
| Potassium | 706mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1279IU | 26% |
| Vitamin C | 22mg | 24% |
| Calcium | 982mg | 98% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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