Castles In The Sand Recipe

Cook aromatics

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the minced onion and sauté until translucent, about 4–5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant, taking care not to brown the garlic.

Build sauce

Add the tomato paste and stir 1 minute to deepen flavor. Pour in the crushed tomatoes, then add torn basil, 1/2 teaspoon sugar, 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine.

Simmer

Bring sauce to a gentle simmer, reduce heat to low and cook uncovered 15–20 minutes, stirring occasionally, until slightly thickened and bright. Taste and adjust seasoning. Keep warm on the lowest heat while you prepare the mozzarella.

Prepare the cheese

Slice the 1 lb ball of fresh mozzarella into 1/2–3/4-inch thick rounds (or cut into 12–16 sticks if preferred). Pat each piece dry very well with paper towels; removing surface moisture prevents excessive splatter and helps coating adhere.

Set up breading station

In three shallow bowls/plates: place 1/2 cup flour in the first; whisk together 3 eggs and 3 tablespoons milk in the second; in the third combine 2 cups breadcrumbs, 1/4 cup grated Parmigiano-Reggiano, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper.

Double-coat the mozzarella

Dredge each mozzarella slice first in the 1/2 cup flour, shaking off excess. Dip into the egg mixture, allowing excess to drip. Press firmly into the breadcrumb mixture so crumbs adhere well. For a thicker crust, repeat: dip again in egg and press into breadcrumbs a second time. Place breaded pieces on a tray and chill in the refrigerator 15–20 minutes to set the coating; this reduces cheese leakage during frying.

Heat oil

In a deep heavy pot or deep-fryer, heat 3–4 cups neutral oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in about 30–45 seconds.

Fry in batches

Carefully lower a few breaded mozzarella pieces into the hot oil—do not overcrowd. Fry 1.5–2.5 minutes per batch, turning once, until golden brown and crisp. Use a slotted spoon or spider to remove and drain on a wire rack set over a baking sheet or on paper towels. If the cheese begins leaking or the coating splits, reduce oil temperature slightly.

Keep warm

If making multiple batches, keep finished pieces in a warm oven (200°F/95°C) on a rack so they remain crisp while you finish frying the rest.

Spread a generous layer of warm marinara on a serving platter or individual plates to form the 'sand' bed. Arrange the hot, breaded fried mozzarella pieces on top of the sauce, overlapping slightly to create a small mound or 'castles.'

Sprinkle 2 tablespoons grated Parmigiano-Reggiano over the top and garnish with torn fresh basil leaves. Serve immediately with lemon wedges on the side (optional) and additional marinara for dipping.