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Ingredients
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Antipasto
Method
Antipasto
- 1
Set up dredging stations
Line up three shallow bowls: one with seasoned flour, one with beaten eggs, and one with breadcrumb-Parmesan mixture (breadcrumbs, Parmesan, garlic powder, oregano, salt, pepper). If using cornstarch, whisk it into the breadcrumb mixture for extra crisp.
- 2
Prepare mozzarella
Pat mozzarella block dry with paper towels. Cut into 6 sticks about 3/4 inch thick. Keep the sticks cold until ready to coat.
- 3
Coat mozzarella
Dredge each mozzarella stick in flour, tap off excess. Dip into beaten eggs, allowing excess to drip. Roll in breadcrumb mixture until fully coated. For a thicker crust, repeat the egg dip and breadcrumb coat.
- 4
Chill coated sticks
Place breaded sticks on a parchment-lined tray and refrigerate for 15 minutes to help crust set.
- 5
Heat oil
Pour vegetable oil into a heavy pot to about 2 inches depth. Heat to 360-375°F (182-190°C). Use a thermometer to monitor the temperature.
- 6
Fry mozzarella
Fry in batches for 1-2 minutes, turning once, until deeply golden and the cheese is melted inside. Do not overcrowd the pan.
- 7
Drain and serve
Remove with a slotted spoon and drain on paper towels. Lightly season with a pinch of salt if desired. Serve immediately with warmed marinara sauce for dipping.