Mozzarella Sticks with Marinara Sauce

24

Deep fried cheese. Can there be anything more delicious? Mozzarella sticks is made from mozzarella cheese that has been sliced thinly and coated with flour, egg, and breadcrumbs. It is then deep-fried to reveal gooey cheese inside. Serve with aromatic and delicious marinara sauce made with fresh tomatoes and Italian herbs.

For Mozzarella Sticks:

  • 200 gram mozzarella cheese, cut into thin strips
  • 1 cup flour
  • 2 eggs
  • 2 cups breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon red chili pepper
  • Oil, for frying

For Marinara Sauce:

  • 5 medium tomatoes
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 cans crushed tomatoes
  • 1 dried bay leaf
  • 1 teaspoon Italian herbs

Method:

For Mozzarella Sticks:

  1. Place bread crumbs in a small shallow bowl. Add salt and red chili powder. Mix.
  2. Place eggs in another bowl and whisk.
  3. Place flour in a third bowl.
  4. Slice the mozzarella cheese into thin slices.
  5. Start the coating process by dipping in flour, egg and then bread crumbs. Repeat and dip the breaded mozzarella stick in flour, egg and then bread crumbs again.
  6. Place on a tray, and then keep in the freezer for about 30 – 45 minutes.
  7. Heat oil. Remove the mozzarella sticks from the freezer and then fry till light golden and crispy. The heat should be the right temperature.

For Marinara Sauce:

  1. In a large pot, bring water to a boil. Make a slit at the top of the tomatoes and then add them in the boiling water.
  2. Cook for about a minute, and then take out the tomatoes and put them in ice-cold water. This step is known as blanching, and will stop the cooking process. Peel the tomatoes, and chop them into cubes.
  3. Heat oil in a small saucepan.
  4. Add garlic and onions, and cook till the onions are translucent.
  5. Add salt, pepper and Italian herbs.
  6. Add the chopped tomatoes (with the juices), along with a bayleaf. Cook on low heat, till the sauce thickens and the tomatoes are soft. If necessary, add a splash of water.
loading...
Comments
Loading...