How to make the best Mozzarella Sticks (dip fryed breaded Mozzarella cheese) at home with an irresistible homemade tomato marinara sauce for dipping!These amazing sticks are made with Mozzarella cheese cut into sticks and rolled into a double breadcrumbs and panko bread coating, so they turn out incredibly crispy and crunchy outside with a gooey stretchy melted Mozzarella cheese center!One of best snack, party treat, appetizer or side dish ever!I also prepared a homemade tomato dipping sauce with homemade tomato puree, garlic, shallot, oregano, basil and a hint of chilli powder: it's optional but it matches perfectly with the sweetness of Mozzarella, so I suggest to try it out, it's unbelievable!You can also store them in freezer: when you have unexpected guests you just need to pop them into preheated oven (or air fryer) and they will be ready in few minutes bringing happiness to your table!
270 g(9,5 oz)Mozzarella cheesedo not use fresh Mozzarella for this recipe
about 60 g(1/2 cup)all purpose flour
about 120 g(1 cup)fine breadcrumbs
about 120 g(1+1/2 cup)panko bread crumbs
salt to taste
peanut oil for fryingor other deep frying vegetable oil
Tomato Dipping Sauce
In a medium size saucepan, place olive oil, finely chopped shaollt, 2 garlic clove and place over medium heat.
Fry and stir often until shallots become translucent (be careful to not burn it!).
Add tomato sauce, basil leaves and bring to a simmer.
Place a lid on top of the saucepan, low the heat and slowly simmering over low heat until thickening (at least 25 minutes). Stir occasionally.
When thickened and it's ready, remove the garlic cloves, salt to taste, add oregano, red pepper powder and remove from heat.
Cut mozzarella into 7,5cm-3inch equal long sticks.
In a small bowl beat the eggs with salt.
Coat Mozzarella stick with flour, then dip into egg wash, roll into fine breadcrumbs, make a second dip into egg wash and coat with panko bread.
Repeat until coat every Mozzarella stick.
Heat penut oil at 175°C-345°F (watch my recipe video below if you don't have a thermometer to know when the oil is ready) and fry the sticks. they are ready very quickly (less than 1 minute), be careful to not leave them too much in the oil or Mozzarella will ooze out.
Drain out onto frying paper (if you don't have frying paper, you can use kitchen paper or drain onto a wire rack).
Serve immediately with the Tomato Sauce.
You can store raw coated Mozzarella sticks in freezer for up to 2-3 months and fry directly when still frozen.You can store deep fryed Mozzarella sticks in freezer for up to 2 months and defrost and heat them directly in preheated oven, air-fryer or dip frying.