Mozzarella Sticks

5 mins
Serves 1
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Directions

  1. 1Break up the mozzarella curds into the smallest pieces possible. Let them sit overnight to come up to room temperature.
  2. 2Break up the mozzarella curds into the smallest pieces possible. Let them sit overnight to come up to room temperature.
  3. 3Break up the mozzarella curds into the smallest pieces possible. Let them sit overnight to come up to room temperature.
  4. 4Cut the mozzarella into sticks.
  5. 5Cut the mozzarella into sticks.
  6. 6Cut the mozzarella into sticks.
  7. 7In a food processor, combine day-old bread, granulated garlic, pecorino, oregano, and chilies to make the breadcrumbs.
  8. 8In a food processor, combine day-old bread, granulated garlic, pecorino, oregano, and chilies to make the breadcrumbs.
  9. 9In a food processor, combine day-old bread, granulated garlic, pecorino, oregano, and chilies to make the breadcrumbs.
  10. 10Dip the mozzarella sticks in flour, then in a mixture of whisked eggs, and finally in breadcrumbs.
  11. 11Dip the mozzarella sticks in flour, then in a mixture of whisked eggs, and finally in breadcrumbs.
  12. 12Dip the mozzarella sticks in flour, then in a mixture of whisked eggs, and finally in breadcrumbs.
  13. 13Fry the mozzarella sticks in extra virgin olive oil until crispy.
  14. 14Fry the mozzarella sticks in extra virgin olive oil until crispy.
  15. 15Fry the mozzarella sticks in extra virgin olive oil until crispy.
  16. 16Serve the mozzarella sticks with 8-hour marinara sauce, grated Parmigiano-Reggiano, and fresh basil.
  17. 17Serve the mozzarella sticks with 8-hour marinara sauce, grated Parmigiano-Reggiano, and fresh basil.
  18. 18Serve the mozzarella sticks with 8-hour marinara sauce, grated Parmigiano-Reggiano, and fresh basil.

Ingredients

  • 1 fresh mozzarella
  • 1 fresh mozzarella
  • 1 fresh mozzarella
  • 1 cup homemade seasoned Italian breadcrumbs
  • 1 cup homemade seasoned Italian breadcrumbs
  • 1 cup homemade seasoned Italian breadcrumbs
  • 1 loaf day old bread
  • 1 loaf day old bread
  • 1 loaf day old bread
  • 1 tbsp granulated garlic
  • 1 tbsp granulated garlic
  • 1 tbsp granulated garlic
  • 1 tbsp pecorino
  • 1 tbsp pecorino
  • 1 tbsp pecorino
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 pinch chilis
  • 1 pinch chilis
  • 1 pinch chilis
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 cup extra virgin olive oil
  • 1 cup extra virgin olive oil
  • 1 cup extra virgin olive oil
  • 1 cup 8 hour marinara
  • 1 cup 8 hour marinara
  • 1 cup 8 hour marinara
  • 1 cup Parmigiano Reggiano
  • 1 cup Parmigiano Reggiano
  • 1 cup Parmigiano Reggiano
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1 handful fresh basil

Equipment

knifefood processorbaking sheetfrying pantongsbowlgrater