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Restaurants›Slug & Lettuce - Wolverhampton›Xl Mozzarella Sticks Recipe

Xl Mozzarella Sticks Recipe

Name: Slug & Lettuce - Wolverhamptons XL Mozzarella Sticks Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb whole-milk mozzarella block; 1 cup all-purpose flour; 0.5 cup fine cornmeal; 3 each large eggs; 3 tbsp cold water; 2.5 cups plain breadcrumbs (panko or regular); 0.25 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.25 tsp onion powder; 1 tsp salt (for breading); 0.5 tsp black pepper; 0.5 tsp fine sea salt (for cheese); 6 cups vegetable oil (for deep frying); 2 tbsp cornstarch (optional, for firmer crust); 1 to taste plastic wrap; 6 each piquanté peppers (jarred, drained); 0.5 cup roasted red bell pepper; 0.5 cup mayonnaise; 0.25 cup Greek yogurt (plain, 2% or full fat); 1 tbsp honey; 1 tsp red wine vinegar; 0.5 tsp smoked paprika; 0.5 tsp salt (for sauce); 0.25 tsp black pepper (for sauce); 1 tbsp olive oil; 1 tsp lemon juice

Inspired by Slug & Lettuce - Wolverhampton

Time1h 30m

Serves4

With a sweet piquanté pepper sauce.

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Ingredients

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Mozzarella Sticks

1 lb whole-milk mozzarella block

1 cup 00 bread flour

1/2 cup fine cornmeal

3 each Large eggs

3 tbsp cold water

2 1/2 cups plain breadcrumbs (panko or regular)

1/4 cup Grated Parmesan cheese

1 tsp dried Italian seasoning

1/2 tsp Watkins garlic powder

1/4 tsp Onion powder

1 tsp salt (for breading)

1/2 tsp black pepper

1/2 tsp fine sea salt (for cheese)

6 cups vegetable oil (for deep frying)

2 tbsp cornstarch (optional, for firmer crust)

1 to taste plastic wrap

Sweet Piquanté Pepper Sauce

6 each piquanté peppers (jarred, drained)

1/2 cup roasted red bell pepper

1/2 cup Mayonnaise

1/4 cup Greek yogurt (plain, 2% or full fat)

1 tbsp Honey

1 tsp red wine vinegar

1/2 tsp Smoked paprika

1/2 tsp salt (for sauce)

1/4 tsp black pepper (for sauce)

1 tbsp olive oil

1 tsp ReaLemon lemon juice

Method

Mozzarella Sticks

Prep the cheese

Remove the mozzarella block from packaging and pat dry. Slice the block into 12 XL sticks about 1" x 1" x 4" (or similar large finger size). Sprinkle 1/2 tsp fine sea salt evenly over the cut surfaces and place sticks on a tray lined with parchment. Cover tightly with plastic wrap and freeze for at least 45 minutes (this prevents excessive cheese leakage when frying).

Set up breading stations

Place flour and optional cornstarch in a shallow bowl and mix. In a second bowl whisk eggs with 3 tbsp cold water until uniform (egg wash). In a third bowl combine breadcrumbs, cornmeal, grated Parmesan, Italian seasoning, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper; mix well.

First breading

Remove 3–4 cheese sticks from the freezer at a time. Dredge each stick in the flour mixture, shaking off excess. Dip into egg wash to coat fully, then press thoroughly into the breadcrumb mixture to adhere. Place breaded sticks on a sheet pan lined with parchment and return to freezer for 20–30 minutes to set the crust.

Double breading for extra-crisp XL exterior

For a thicker, crunchier shell: after the first freeze cycle, dip each stick again into the egg wash and re-coat in the breadcrumb mixture, pressing to compact. Return to sheet pan and freeze until solid, at least another 30 minutes (can hold up to 2 hours).

Heat oil

Pour 5–6 cups vegetable oil into a heavy pot or deep fryer, leaving at least 3" headroom. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature. Frying colder or overcrowding will cause cheese to burst out; keep batches small (3–4 sticks) and temperature steady.

Fry the mozzarella sticks

Working in small batches, carefully lower frozen, breaded sticks into hot oil using a spider or slotted spoon. Fry for 1 minute, gently turning once, until golden brown and crisp. If needed, remove and drain on a wire rack set over a sheet pan. Do not exceed 1½–2 minutes total to avoid leaking cheese.

Drain and rest

Allow sticks to rest 1–2 minutes on the rack to firm. Serve immediately with warm sauce. If preparing ahead, fry briefly (about 30–40 seconds) then finish fry to order to prevent overbrowning.

Sweet Piquanté Pepper Sauce

Prepare peppers

Drain jarred piquanté peppers well. Roughly chop the drained piquanté peppers and roasted red bell pepper so they blend easily (reserve any liquid separately if you want to thin the sauce later).

Blend the sauce

In a blender or food processor combine chopped peppers, mayonnaise, Greek yogurt, honey, red wine vinegar, smoked paprika, olive oil, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until smooth and creamy, scraping down sides as needed. Taste and adjust salt, honey or vinegar to balance sweet-tangy profile.

Chill and finish

Transfer sauce to a bowl or squeeze bottle and chill at least 15 minutes to let flavors meld. If sauce is too thick, thin with up to 1–2 tsp reserved pepper liquid or water. Serve alongside hot mozzarella sticks.