Mozzarella Sticks Recipe

Name: Chephreys Creole Cuisines Mozzarella Sticks Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 pieces mozzarella cheese sticks (block style, cut into sticks); 1 cups all-purpose flour; 3 pieces large eggs; 3 tbs milk; 2 cups plain breadcrumbs (panko preferred); 1 tbs grated Parmesan cheese; 1 tsp dried Italian seasoning; 1 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; 4 cups vegetable oil (for frying); 1 tbs olive oil; 2 cloves garlic, minced; 14 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp sugar (optional, to taste); 1 tsp salt; 0.5 tsp black pepper

Inspired by Chephreys Creole Cuisine

Time1h

Serves4

Crispy breaded mozzarella sticks served with marinara sauce.

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Ingredients

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Mozzarella Sticks

16 pieces mozzarella cheese sticks (block style, cut into sticks)

1 cups 00 bread flour

3 pieces Large eggs

3 tbs Milk

2 cups plain breadcrumbs (panko preferred)

1 tbs Grated Parmesan cheese

1 tsp dried Italian seasoning

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1 tsp black pepper

4 cups vegetable oil (for frying)

Marinara Sauce

1 tbs olive oil

2 cloves Garlic, minced

14 oz crushed tomatoes (canned)

1 tbs tomato paste

1 tsp Dried oregano

1 tsp dried basil

1 tsp sugar (optional, to taste)

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Mozzarella Sticks

Prepare cheese

If using a block of mozzarella, cut into 16 even sticks about 3–4 inches long and 1/2 inch thick. Pat sticks dry with paper towel to remove surface moisture; this helps coating adhere.

Set up breading stations

Place the flour in a shallow dish and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a separate bowl, whisk the eggs with the milk until smooth. In a third shallow dish, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, remaining 1/2 teaspoon salt and 3/4 teaspoon pepper.

Coat the sticks (double coat)

Working in batches, dredge each mozzarella stick in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly. For a sturdier coating to reduce cheese leakage, return coated sticks to the egg mixture and then again to the breadcrumbs for a second coat. Place finished sticks on a parchment-lined tray. Once all are coated, freeze uncovered for at least 30 minutes (or up to 2 hours) — this prevents cheese from melting too quickly during frying.

Heat oil

In a deep, heavy skillet or Dutch oven, pour oil to a depth of about 1 1/2 inches (or use a deep fryer). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb in: it should sizzle and brown steadily.

Fry the sticks

Fry the frozen coated mozzarella sticks in small batches (4–6 at a time depending on pot size) for 1 to 1 1/2 minutes per side, turning gently, until golden brown. Avoid overcrowding which drops oil temperature. If you see cheese starting to ooze, remove immediately.

Drain and rest

Use a slotted spoon to transfer fried sticks to a paper towel-lined tray to drain. Let rest 1–2 minutes before serving so the coating firms and cheese cools slightly.

Marinara Sauce

Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stirring to combine. Add dried oregano, dried basil, sugar (if using), salt and pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to thicken slightly and allow flavors to meld. Taste and adjust seasoning.

Remove from heat and keep warm until ready to serve. If desired, stir in a teaspoon of chopped fresh basil or a pinch of red pepper flakes for heat.