Mozzarella Sticks

Total Time:
2 hr 40 min
Prep:
30 min
Inactive:
2 hr
Cook:
10 min

Yield:
6 to 8 servings (makes about 56 pieces)
Level:
Intermediate

Ingredients
  • 1 1/2 cups Italian-style dried breadcrumbs
  • 1 1/3 cups freshly grated Parmesan
  • 1 teaspoon salt
  • 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
  • 4 large eggs, beaten to blend
  • 1 1/2 cups vegetable oil
  • 4 cups Marinara Sauce, recipe follows
Directions

Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.

Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.

Marinara Sauce:

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 (32 ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Yield: 2 quarts

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes


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4.5 213
Fantastic and very easy to make. Tried using some fresh mozerella but they actually ended up tasting about the same as the cheap no name block cheese. Will definitely be making these again. item not reviewed by moderator and published
I love fried cheese and these were the best! They were a hit at our last game party! item not reviewed by moderator and published
Can't wait to try this item not reviewed by moderator and published
Made these today and they came out perfect and I am an amateur cook at best. I'm usually lucky if I can boil water so anyone who had cheese leakage etc. didn't follow the directions properly. I made sure they were double coated well and I froze them before frying. They cooked up in a under a minute and I have a ton left over in the freezer to enjoy all week. So glad i found this recipe! item not reviewed by moderator and published
Very easy directions! I made these tonight after a friend brought me two 5 pound sticks of mozzarella this morning! I used my deep fat fryer with a temp of 325 and fried 8 sticks at a time. The only issue I had was that I did not freeze them first. I will next time! They still came out GREAT! My 12 year old foodie informed me they were better than the schools... Gee, I HOPE SO! Thanks Giada! item not reviewed by moderator and published
Made this for super bowl Sunday and they were delicious. However it was the marinara sauce that was the big hit. People raved about the sauce all day. Thanks Giada, everyone now thinks I am a great cook item not reviewed by moderator and published
Why is everyone thinking they are super awesome for coming up with "double coating"? Giada says to do it in the instructions. Try reading, it works - so does this recipe. It's awesome! item not reviewed by moderator and published
There is something to be said for watching the episode. She mentioned that you should expect the temperature to drop and that you want to cook the mozzarella sticks in batches so the temperature doesn't drop too low. Ideally, you want to fry the mozzarella sticks at a temperature between 310 and 325 degrees. If the cheese is oozing out, then your temperature is too high. If the oil is not bubbling, the temperature is too low. Its also important to pay attention to the "levels" listed in the recipe. If it says intermediate, then you probably shouldn't try it without having some experience with similar dishes. BTW...outside of opening a jar of marinara, you can't get much simpler than this recipe. This was one of my first Foodnetwork recipes and my first fried dish. My first effort was...meh.. but then I learned about frying food and watched the episode again. My second try was fantastic. I'd much rather eat this than some frozen mozzarella sticks from a restaurant. item not reviewed by moderator and published
so nice item not reviewed by moderator and published
I don't know how this got so many raves. For me it was a huge, disappointing MESS. Prepped everything perfectly, ready to go. And it was. Made sure the grape seed oil I used was heated at 350. From the time I put in the first batch, it was hard to keep the frozen sticks from dropping the temperature, creating more problems. Let them stay in a second too long you have an oozing mess. A second too soon, they are cold and underdone. Half the breading falls off. Can't use paper towels to lay them on and soak up the oil or the cheese will stick. Don't use a paper towel and you have a disgusting, greasy plate. By the time I thought to use a wire rack, I said "forget it", and stored the other 1/2 batch back in the freezer. Thank goodness I cut the recipe in 1/2 to begin with. I also made a much simpler marinara. But as for the fried mozz, go to a restaurant. Not worth time, mess, and frustration. item not reviewed by moderator and published
Since you cut the recipe in half, you most likely made an error somewhere. Don't blame the recipe if you don't follow it correctly. item not reviewed by moderator and published
I don't see how cutting the recipe in half would lead to making any errors, as regardless of the quantity of breadcrumbs/parmesan and eggs, you still just dip and batter the mozzarella sticks as normal. item not reviewed by moderator and published
This is for ChefNibblet... Here was your issue: GRAPE SEED OIL. This oil is not recommended to be used as an oil to fry in. It's "smoke point" is moderately high, around 420 F I believe... which gives you the sense of being able to utilize it as a good frying oil... WRONG! Reason being is that it has a high polyunsaturated fat content. This makes this oil much better being used in dressings, mayo's, baked goods, etc. I hope you give this recipe another try after using a more suited oil! item not reviewed by moderator and published

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