snacks

Mozzerella Sticks with Marinara Sauce

February 23

Since moving to the US, I have discovered a whole new world of snack foods. Mozzarella sticks are really popular over here but can often be seriously terrible! My homemade version with a side of marinara sauce won’t disappoint. With a crispy, seasoned coating and a gooey cheesy centre, you won’t be surprised to hear that cheese sticks have become a firm favourite!

Serves 4
20 mins + freezer time

Method

1. Arrange 3 shallow bowls on your work surface. In the first , whisk together the eggs and milk. In the next evenly combine the parmesan cheese, breadcrumbs, oregano, garlic powder and black pepper. Lastly add the flour to the third bowl.
2. Dredge each mozzarella sticks in flour, followed by the egg/milk mixture and finally toss to coat in the breadcrumb mixture.
3. Transfer each coated mozzarella piece on a wire rack and when complete leave in the freezer for 1 hour.
4. Place a frying pan over a medium high heat and add the olive oil and butter. When the butter is melted and foaming add the garlic and chilli flakes. Fry for 2 minutes before pouring in the passata and stirring through the sugar. Bring to a steady simmer and continue to cook for 10 minutes or until slightly reduced. Taste for seasoning. Keep warm.
5. Add sunflower oil approximately half way up a large high sided wide casserole and bring to 175ºC/350˚F on a cooking thermometer over a medium heat.
6. Carefully add the mozzarella pieces to the hot oil using a slotted spoon. Fry for 2-3 minutes until golden brown, make sure not to over crowed the pot. Remove from the pan using a slotted spoon and drain on a plate lined with kitchen paper.
7. Serve the mozzarella warm with marinara sauce for dipping.

16 oz mozzarella sliced into thick rods

3/4 cup plain flour

2 large free-range eggs

1/4 cup milk

1 cup Parmesan cheese, finely grated

1 cup panko breadcrumbs

1 tsp dried oregano

1 tsp garlic powder

1 tsp ground black pepper

Sunflower oil, for frying

For the marinara sauce:

1 tbsp olive oil

2 tbsp butter

2 cloves garlic, finely chopped

½ tsp red chilli flakes

1 jar passata

1 tsp caster sugar

450g mozzarella sliced into thick rods

100g plain flour

2 large free range eggs

50ml milk

100g Parmesan cheese, finely grated

100g panko breadcrumbs

1 tsp dried oregano

1 tsp garlic powder

1 tsp ground black pepper

Sunflower oil, for frying

For the marinara sauce:

1 tbsp olive oil

2 tbsp butter

2 cloves garlic, finely chopped

½ tsp red chilli flakes

1 jar passata

1 tsp caster sugar

You'll Need

3 shallow bowls

Wire rack

Frying pan

Large high sided wide casserole

Cooking thermometer

Slotted spoon

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snacks