Mozzarella Sticks
Serves 1
Directions
- 1Dice up a half of a yellow onion, and smash and dice three to four cloves of garlic.
- 2Dice up a half of a yellow onion, and smash and dice three to four cloves of garlic.
- 3Dice up a half of a yellow onion, and smash and dice three to four cloves of garlic.
- 4Crush tomatoes in a glass bowl with your hands, or you can buy the can of already crushed tomatoes.
- 5Crush tomatoes in a glass bowl with your hands, or you can buy the can of already crushed tomatoes.
- 6Crush tomatoes in a glass bowl with your hands, or you can buy the can of already crushed tomatoes.
- 7Go in with two to three tablespoons of olive oil, a half of a diced onion, three to four cloves of diced garlic, and some crushed red pepper flakes for a little bit of heat. Let that cook for two to three minutes and just infuse this flavor into our olive oil.
- 8Go in with two to three tablespoons of olive oil, a half of a diced onion, three to four cloves of diced garlic, and some crushed red pepper flakes for a little bit of heat. Let that cook for two to three minutes and just infuse this flavor into our olive oil.
- 9Go in with two to three tablespoons of olive oil, a half of a diced onion, three to four cloves of diced garlic, and some crushed red pepper flakes for a little bit of heat. Let that cook for two to three minutes and just infuse this flavor into our olive oil.
- 10Add our crushed tomatoes and just mix to combine all those delicious ingredients and just let this simmer for a little while.
- 11Add our crushed tomatoes and just mix to combine all those delicious ingredients and just let this simmer for a little while.
- 12Add our crushed tomatoes and just mix to combine all those delicious ingredients and just let this simmer for a little while.
- 13Go in with some all-purpose seasoning and some Italian seasoning.
- 14Go in with some all-purpose seasoning and some Italian seasoning.
- 15Go in with some all-purpose seasoning and some Italian seasoning.
- 16Cover with a lid and let simmer for about 20 to 30 minutes. Remove the basil after 30 minutes and blend the marinara with an hand blender.
- 17Cover with a lid and let simmer for about 20 to 30 minutes. Remove the basil after 30 minutes and blend the marinara with an hand blender.
- 18Cover with a lid and let simmer for about 20 to 30 minutes. Remove the basil after 30 minutes and blend the marinara with an hand blender.
- 19Go in with one cup of Italian bread crumbs, one cup of all-purpose flour, and three eggs and a splash of heavy cream in a third mixing bowl.
- 20Go in with one cup of Italian bread crumbs, one cup of all-purpose flour, and three eggs and a splash of heavy cream in a third mixing bowl.
- 21Go in with one cup of Italian bread crumbs, one cup of all-purpose flour, and three eggs and a splash of heavy cream in a third mixing bowl.
- 22Season that flour and the bread crumbs with a little all-purpose seasoning.
- 23Season that flour and the bread crumbs with a little all-purpose seasoning.
- 24Season that flour and the bread crumbs with a little all-purpose seasoning.
- 25Cut the 16 oz of mozzarella cheese into sticks.
- 26Cut the 16 oz of mozzarella cheese into sticks.
- 27Cut the 16 oz of mozzarella cheese into sticks.
- 28Take the mozzarella cheese and go directly into that all-purpose flour. And then into the egg wash.
- 29Take the mozzarella cheese and go directly into that all-purpose flour. And then into the egg wash.
- 30Take the mozzarella cheese and go directly into that all-purpose flour. And then into the egg wash.
- 31From the egg wash, drain off any excess egg and go directly into those bread crumbs. Repeat this process twice.
- 32From the egg wash, drain off any excess egg and go directly into those bread crumbs. Repeat this process twice.
- 33From the egg wash, drain off any excess egg and go directly into those bread crumbs. Repeat this process twice.
- 34Place it on a baking sheet and let chill out while we get our oil up to temp.
- 35Place it on a baking sheet and let chill out while we get our oil up to temp.
- 36Place it on a baking sheet and let chill out while we get our oil up to temp.
- 37Shallow fry those. You wanna shallow fry these and place them on a wire rack to drain (not paper towels), to keep them crispy.
- 38Shallow fry those. You wanna shallow fry these and place them on a wire rack to drain (not paper towels), to keep them crispy.
- 39Shallow fry those. You wanna shallow fry these and place them on a wire rack to drain (not paper towels), to keep them crispy.
Ingredients
- 16 oz low moisture mozzarella cheese
- 16 oz low moisture mozzarella cheese
- 16 oz low moisture mozzarella cheese
- 1 cup all purpose flour
- 1 cup all purpose flour
- 1 cup all purpose flour
- 2 liters oil for frying
- 2 liters oil for frying
- 2 liters oil for frying
- 1 cup italian bread crumbs
- 1 cup italian bread crumbs
- 1 cup italian bread crumbs
- 3 eggs
- 3 eggs
- 3 eggs
- 0.25 cup heavy cream
- 0.25 cup heavy cream
- 0.25 cup heavy cream
- salt
- salt
- salt
- pepper
- pepper
- pepper
- garlic powder
- garlic powder
- garlic powder
- onion powder
- onion powder
- onion powder
- chopped parsley
- chopped parsley
- chopped parsley
- 0.5 diced onion
- 0.5 diced onion
- 0.5 diced onion
- 3 cloves minced garlic
- 3 cloves minced garlic
- 3 cloves minced garlic
- 32 oz crushed tomatoes
- 32 oz crushed tomatoes
- 32 oz crushed tomatoes
- 2 tbsps olive oil
- 2 tbsps olive oil
- 2 tbsps olive oil
- basil
- basil
- basil
- salt
- salt
- salt
- pepper
- pepper
- pepper
- garlic powder
- garlic powder
- garlic powder
- onion powder
- onion powder
- onion powder
- italian seasoning
- italian seasoning
- italian seasoning
- red pepper flakes
- red pepper flakes
- red pepper flakes
- pinch sugar
- pinch sugar
- pinch sugar
Equipment
knifecutting boardbasinsfrying panthermometerwire rackaluminum foil
Tips
- Remember to do the coating process TWICE, that way the cheese gets locked in and doesn’t ooze out during the frying process.
- Wire rack is used instead of paper towels in order to keep the sticks crispy.