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
Scale
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
