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Crispy Mozzarella Sticks

Melting mozzarella sticks in a crispy parmesan and oregano coating, fried or air-fried, served with a quick homemade tomato sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Freezer Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings (about 16 sticks)
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 250 g (9 oz) block mozzarella (fior di latte) not a fresh water-packed ball, it would hold up poorly to breading
  • 2 eggs
  • 100 g (3/4 cup) flour
  • 150 g (1 1/2 cups) breadcrumbs ideally panko for extra crunch
  • 40 g (1/2 cup) grated parmesan
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder optional
  • Salt, pepper
  • Frying oil sunflower or grapeseed
For the quick tomato sauce
  • 400 g (14 oz) canned peeled tomatoes
  • 1 clove garlic
  • A few fresh basil leaves
  • 1 tablespoon olive oil
  • Salt

Method
 

  1. Cut the mozzarella into sticks about 1 cm (1/2 inch) thick and 8 cm (3 inches) long. Arrange them on a plate without letting them touch, then freeze for at least 30 minutes. This step matters: mozzarella that isn't cold enough melts too fast during cooking and leaks out of the coating.
  2. Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumb mixture (breadcrumbs, parmesan, oregano, garlic powder, salt, and pepper).
  3. Coat each stick in flour, then egg, then breadcrumbs. Repeat the egg and breadcrumb steps a second time on each stick. This double coating is what gives you a crust thick enough to hold up during frying.
  4. Put the breaded sticks back in the freezer for another 15 minutes while the oil heats up.
  5. Heat the oil to 180°C (350°F). Fry the sticks in small batches, 2 to 3 minutes, until golden brown. Drain on paper towels.
  6. Meanwhile, make the sauce: sauté the garlic in the olive oil, add the peeled tomatoes crushed with a fork, season with salt, and simmer for 10 minutes, stirring in the basil at the end.
  7. Serve right away, while hot, with the tomato sauce on the side.

Notes

  • Air fryer version: spray the breaded sticks with a little oil and cook for 8 minutes at 200°C (400°F), flipping halfway through. A bit lighter, and almost as crispy.
  • You can bread the sticks ahead of time and freeze them raw for up to 1 month. Cook them straight from the freezer, adding 1 to 2 extra minutes of cooking time.