Mozzarella Sticks with Homemade Marinara
Want to know the perfect technique into making stretchy yet not busted mozzarella sticks ? Well follow this recipe and never have exploded mozzarella sticks again !
Why this technique ?
Double dredging and freezing the mozzarella sticks before frying ensures a solid coating that wont allow cheese to ooze out. I also like to squeeze the mozzarella stick lightly before freezing them, just to have the breading as close to the cheese as possible.
Mozzarella Sticks with Homemade Marinara Sauce
Want to know the perfect technique into making stretchy yet not busted mozzarella sticks ? Well follow this recipe and never have exploded mozzarella sticks again !
Equipment
- 1 Deep fryer
- 1 Microplane
Ingredients
- 12 string cheese sticks
- 1½ cups flour
- 2 eggs beaten
- 1½ cups Italian style breadcrumbs
- vegetable oil for frying
Instructions
- Remove all plastic wrappers from the string cheese sticks.
- Set up three plates separately with flour, beaten eggs, and breadcrumbs. Season eggs and breadcrumbs with Italian seasoning and black pepper.
- Dip each cheese stick in the flour, egg, back in the flour, back into the egg, and lastly into the breadcrumbs. Lightly squeeze to held breadcrumbs adhere to the cheese. Set on a baking rack and freeze for a minimum of 45 minutes.
- Heat your oil to 340℉. Once oil is hot, add in mozzarella sticks, no more than 6 at a time to not drop the temperature of the oil too much. Fry for about 3 minutes, being careful to not let the cheese ooze out of the sticks too much.
- Remove from oil and set on rack to drain.
- In a small saucepan, cover 2 tomatoes with water. Boil covered for 10 minutes. Remove water from the pot and reserve water.
- With a whisk, mash tomatoes until only slightly chunky, adding back in a bit of water to create a sauce. Add in garlic cloves, basil, salt, pepper, and Italian seasonings. Lower heat to a simmer, cover and cook for 10 minutes.
- Remove sauce from heat, serve with mozzarella sticks immediately and enjoy.
