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Mozzarella sticks

Golden-fried mozzarella sticks with a crispy double coating that seals in the molten cheese. Best served immediately with spicy tomato cream sauce.

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Nonna Maria
Nonna Maria's Tips

Crisp-fried mozzarella with a sealed crust and a soft molten center, served immediately while the contrast is perfect.

  • Use well-drained mozzarella rather than very wet cheese so the crust sets before the interior fully melts.

  • Keep the coating simple: flour, egg, and Italian breadcrumbs, with an optional second pass for sealing.

Avoid

  • ⚠

    Using panko instead of Italian breadcrumbs

  • ⚠

    Baking it and calling it traditional

Ingredients

0/15 gathered
Serves 12

8 oz mozzarella cheese (for pizza)

4 oz type 00 flour

3 whole eggs

3 oz breadcrumbs

3 oz corn flakes

¼ oz fine salt

12 oz peeled tomatoes

1 whole white onion

8 tbsp whipping cream

2 cloves garlic

2 whole fresh chili pepper

¼ oz fine salt

½ oz brown sugar

½ oz extra virgin olive oil

peanut seed oil

Preparation

0/7 steps
1
Start with the spicy sauce: Peel and chop 1 white onion, 2 garlic cloves, and 2 fresh chili peppers. Heat olive oil in a saucepan and add the aromatics.
2
Add 15g brown sugar and 340g canned tomatoes. Season with 5g salt.
3
Cover and simmer for 15 minutes until thickened. Add 120ml cream and cook briefly. Blend until smooth with an immersion blender.
4
Cool the sauce. Cut 240g mozzarella into 12 sticks (20g each). Set up breading station: 120g flour in one bowl, 3 beaten eggs in another, and 90g breadcrumbs mixed with 85g crushed cornflakes in the third.
5
Add a pinch of salt to the eggs. Dredge each mozzarella stick in flour, then dip completely in egg.
6
Roll in breadcrumb-cornflake mixture. For a sealed crust, repeat: dip again in egg, then breadcrumb mixture for double coating.
7
Heat peanut oil to 338°F (340°F). Fry 1-2 sticks at a time for 2 minutes until golden. Drain on paper towels and serve immediately with spicy sauce.