Mozzarella Sticks with Spicy Chilli Tomato Sauce Recipe
Introduction
Mozzarella sticks with chilli tomato sauce are a deliciously crispy appetizer with a gooey cheese center and a spicy, tangy dipping sauce. Perfect for sharing or as a snack, this recipe combines crunchy coating with a vibrant homemade sauce that adds just the right kick.
Ingredients
- 30g plain flour
- 1 egg, beaten
- 100g dried breadcrumbs
- Pinch of dried oregano
- Pinch of garlic granules
- 250g block firm mozzarella (not in water), cut into 1cm-thick finger-length strips
- About 500ml vegetable oil, for frying
- 1 tbsp olive oil
- 1-2 red chillies, deseeded and finely chopped
- 2 garlic cloves, sliced
- 400g can chopped tomatoes
- 1 tsp red wine vinegar
- 1 tsp sugar
Instructions
- Step 1: Put the flour, beaten egg, and breadcrumbs into three separate bowls. Season each bowl. Stir the dried oregano and garlic granules into the breadcrumbs.
- Step 2: Coat the mozzarella sticks in flour, shaking off any excess. Dip them into the beaten egg, then shake gently to remove excess egg. Roll the sticks in the breadcrumb mixture until well-coated. Arrange on a baking sheet lined with baking parchment in a single layer and freeze for 1 hour until completely solid.
- Step 3: To make the chilli tomato sauce, heat the olive oil in a saucepan. Fry the chillies and garlic for 2-3 minutes until fragrant. Add the chopped tomatoes, red wine vinegar, sugar, and a pinch of seasoning. Simmer gently for 12-15 minutes until thickened. If desired, use a stick blender to blitz the sauce until smooth. Adjust seasoning to taste. Leave to cool.
- Step 4: Fill a heavy-based saucepan no more than one-third full with vegetable oil and heat to 180°C (or test by dropping in a cube of bread, which should sizzle and brown in about 30 seconds).
- Step 5: Fry the frozen mozzarella sticks in batches, ensuring the oil temperature remains high. Cook for 2-3 minutes until the outside is golden and crisp, and the cheese inside has melted. Drain on kitchen paper.
- Step 6: Serve the mozzarella sticks immediately with warm chilli tomato sauce, or leave to cool and store as needed.
Tips & Variations
- Freeze the coated mozzarella sticks before frying to prevent cheese from leaking out during cooking.
- Adjust the number of chillies in the sauce to control the heat level according to your preference.
- For a smoother sauce, blend thoroughly after cooking; for a chunkier texture, leave as is.
- Use firm mozzarella that is not packed in water to avoid excess moisture causing soggy coatings.
Storage
Store leftover mozzarella sticks and chilli tomato sauce separately in airtight containers in the fridge for up to three days. Both can also be frozen for up to three months. To reheat mozzarella sticks, bake them in a preheated oven at 220°C/200°C fan/gas 7 for 8-10 minutes until warmed through and crispy again. Warm the sauce gently on the stove or in the microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the mozzarella sticks instead of frying?
Frying gives the crispiest coating and melted center, but you can bake them. Bake in a preheated oven at 220°C/200°C fan for about 10-12 minutes, turning halfway, until golden and melted.
How do I prevent cheese from leaking during frying?
Freezing the coated mozzarella sticks before frying helps the cheese stay firm and prevents leaking. Also, use firm mozzarella and avoid overcooking.
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Mozzarella Sticks with Spicy Chilli Tomato Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Crispy, golden mozzarella sticks served with a spicy chilli tomato dipping sauce. These fried cheese sticks are coated in seasoned breadcrumbs, frozen for perfect frying, and paired with a rich, tangy chili-infused tomato sauce that can be made smooth or chunky. Ideal as a snack or appetizer, with easy preparation and storage options for leftovers.
Ingredients
For the Mozzarella Sticks:
- 30g plain flour
- 1 egg, beaten
- 100g dried breadcrumbs
- Pinch of dried oregano
- Pinch of garlic granules
- 250g block firm mozzarella (not in water), cut into 1cm-thick finger-length strips
- About 500ml vegetable oil, for frying
For the Chilli Tomato Sauce:
- 1 tbsp olive oil
- 1–2 red chillies, deseeded and finely chopped
- 2 garlic cloves, sliced
- 400g can chopped tomatoes
- 1 tsp red wine vinegar
- 1 tsp sugar
Instructions
- Prepare the coating mixture: Put the flour, egg, and breadcrumbs into three separate bowls, seasoning each one. Stir the dried oregano and garlic granules into the breadcrumbs to add extra flavor.
- Coat the mozzarella: Coat the mozzarella sticks first in the flour, shaking off any excess. Then dip each stick in the beaten egg, gently shaking off extra egg. Finally, roll the sticks in the seasoned breadcrumb mixture until fully coated. Place coated sticks on a baking sheet lined with baking parchment in a single layer.
- Freeze the coated mozzarella sticks: Freeze the coated mozzarella sticks for 1 hour until completely solid to ensure they hold their shape during frying.
- Make the chilli tomato sauce: Heat olive oil in a saucepan over medium heat. Fry the chopped chillies and sliced garlic for 2-3 minutes until fragrant. Add the canned chopped tomatoes, red wine vinegar, sugar, and season with salt and pepper. Simmer on low heat for 12-15 minutes until the sauce thickens. For a smooth texture, use a stick blender to blend the sauce. Adjust seasoning with additional sugar, vinegar, or salt if needed. Let the sauce cool; it can be refrigerated for up to three days or frozen for up to three months.
- Fry the mozzarella sticks: Heat vegetable oil in a heavy-based saucepan to 180°C (350°F), testing with a bread cube that should brown in about 30 seconds. Fry the frozen mozzarella sticks in two batches to maintain oil temperature. Fry each batch for 2-3 minutes until golden and crisp, and the cheese inside melts. Drain on kitchen paper.
- Serve or store: Serve mozzarella sticks immediately with the warm chilli tomato sauce. Leftovers can be refrigerated for up to three days or frozen for up to three months. To reheat, bake sticks in a preheated oven at 220°C (200°C fan)/gas mark 7 for 8-10 minutes until heated through.
Notes
- Freezing the coated mozzarella sticks before frying prevents the cheese from melting too quickly and leaking out.
- The chilli tomato sauce can be blended for a smooth dip or left chunky depending on your preference.
- Use a heavy-based saucepan for more stable oil temperature during frying.
- Fry in batches to keep the oil hot and ensure crispiness.
- Store leftover mozzarella sticks and sauce separately to maintain texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Keywords: Mozzarella sticks, fried cheese sticks, chilli tomato sauce, appetizer, snack, Italian appetizer, cheese finger food
