Mozzarella Sticks with Spicy Marinara Sauce

Who doesn’t love a piping-hot, melty mozzarella stick? Or should I say mozzarella sticks because can anyone really ever eat just one? (The correct answer is no — and if you can exercise self-restraint, you’re no friend of mine.Homemade mozzarella sticks are easy to make, especially because the ingredients are mostly pantry staples, like panko, dried herbs, and canned tomatoes for the marinara sauce. I don’t know about you, but I almost always have processed packaged mozzarella on hand. It’s one of the most versatile cheeses (and I’m a cheese snob)!

I don’t usually advocate for dried herbs, but here they are necessary because fresh herbs will just burn up and sog out your crispy breading. You can definitely substitute with an Italian seasoning mix — really, the quantities are modifiable, so use what you have on hand. Toss the dried herbs with panko bread crumbs — and yes, you must use panko and no, don’t tell me about it if you use seasoned Italian bread crumbs — and set up your standard three-step breading assembly line with flour in one dish, beaten eggs in another, and your seasoned bread crumbs in the last. Cut your mozzarella block into sticks and proceed with breading. It’s important to freeze your assembled mozzarella sticks for at least an hour, so they have time to set and don’t immediately melt and ooze out. But some oozing is good, after they’re fried of course.

While the mozz sticks are freezing, you can make your simple spicy marinara. Adjust the heat to your taste and warm up before serving the mozzarella sticks.

Rarely do I get a good cheese pull, but that’s what these homemade mozzarella sticks are capable of. Hey, you can even make a double, triple, or quadruple batch and stash them in the freezer for those days when only a melty, crispy mozzarella stick (or ten) will do.

Mozzarella Sticks with Spicy Marinara Sauce

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• Author: Amanda
• Yield: 6 to 8 servings 1x

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Description

Homemade mozzarella sticks take a little time to assemble, but it’s as simple as using the three-step breading process with flour, beaten eggs, and seasoned panko bread crumbs. Freeze to avoid explosions when frying (and definitely make extra to stash in the freezer for when the need for cheese hits). Fry to golden-brown, melty, crispy perfection and serve with a simple spicy marinara sauce for dipping — but ranch is definitely not discouraged.

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Ingredients

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• 1 pound mozzarella (not fresh)
• 1/2 cup all-purpose flour
• 4 large eggs
• 1/4 cup whole milk
• 2–1/2 cups panko bread crumbs
• 1–1/2 teaspoons garlic powder
• 1–1/2 teaspoons onion powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying

SPICY MARINARA SAUCE:

• One 28-ounce can whole tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small sweet onion, finely chopped
• 3 garlic cloves, finely minced
• 1 tablespoon tomato paste
• 2 teaspoons granulated sugar
• 1/2 teaspoon red pepper flakes, or to taste
• Kosher salt and freshly ground black pepper

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Instructions

1. Cut the mozzarella into 3 x 1/2-inch planks.  Place the flour in a shallow bowl. Whisk the eggs and milk together until completely homogenous in another shallow bowl.  Mix the panko breadcrumbs, garlic powder, onion powder, basil, oregano, parsley, and thyme in a third shallow bowl.  Season each bowl with kosher salt and freshly ground black pepper and mix to combine.
2. Line a large baking sheet with parchment paper and set to the side.  Working with one piece of mozzarella at a time, dredge through the flour, then the egg and finally coat in the breadcrumbs, pressing to adhere.  Dredge the mozzarella stick through the eggs and breadcrumbs one more time, again pressing to adhere. Place on the prepared baking sheet.  Repeat with the remaining mozzarella sticks.  When completed, place in the freezer and freeze for at least one hour.
3. In the meantime, prepare the Spicy Marinara Sauce: Pulse the canned tomatoes in the food processor until a smooth purée is formed.  Heat the olive oil and butter in a large skillet over medium-high heat.  Add the onion and a pinch of salt and sauté until softened and translucent, about 5 to 7 minutes.  Reduce the heat to medium and add the garlic; cook until fragrant, about 1 minute more.  Add the tomato paste, sugar, and red pepper flakes; cook, stirring occasionally, until the tomato paste thickens, is brick-red and the sugar dissolves, about 3 minutes.  Add the tomato purée and season with salt and pepper.  Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened, about 20 to 25 minutes.  Taste for seasonings and adjust if necessary.  Keep warm over low heat until ready to serve.
4. In a large, high-sided skillet, pour enough vegetable oil to come 2 inches up the sides.  Heat over medium-high until a thermometer registers 350°.  Working in batches, fry the mozzarella until golden-brown and crisp on all sides, about 2 to 3 minutes.  Remove from the oil and immediately season with kosher salt.  Serve with the warmed Spicy Marinara Sauce.

Notes

Inspiration: Mozzarella Sticks and Spicy Marinara Sauce on bonappetit.com

• Category: Appetizers, Cheese