Introduction

Enjoy the irresistible crunch of mozzarella sticks paired with a spicy chilli tomato sauce that adds a perfect kick. This homemade recipe is easy to follow and makes for a delicious snack or appetizer that everyone will love.

Mozzarella Sticks with Chilli Tomato Sauce Recipe - Recipe Image

Ingredients

30g plain flour
1 egg, beaten
100g dried breadcrumbs
Pinch of dried oregano
Pinch of garlic granules
250g block firm mozzarella (not in water), cut into 1cm-thick finger-length strips
About 500ml vegetable oil, for frying
1 tbsp olive oil
1-2 red chillies, deseeded and finely chopped
2 garlic cloves, sliced
400g can chopped tomatoes
1 tsp red wine vinegar
1 tsp sugar

Instructions

Step 1: Put the flour, egg, and breadcrumbs into three separate bowls, seasoning each. Stir the dried oregano and garlic granules into the breadcrumbs.
Step 2: Coat the mozzarella sticks in the flour, dust off any excess, then dip into the beaten egg. Gently shake off excess egg, then turn in the breadcrumb mixture until well-coated. Transfer to a baking sheet lined with baking parchment, arrange in a single layer, and freeze for 1 hour until completely solid.
Step 3: To make the dipping sauce, heat the olive oil in a saucepan and fry the chillies and garlic for 2-3 minutes until fragrant. Add the chopped tomatoes, red wine vinegar, sugar, and some seasoning.
Step 4: Reduce the heat to a simmer and cook the sauce for 12-15 minutes until thick and saucy. For a smooth texture, blitz with a stick blender if desired. Adjust seasoning with extra sugar, vinegar, or salt as needed. Leave to cool.
Step 5: Fill a heavy-based saucepan no more than one-third full with vegetable oil and heat to 180°C (or until a cube of bread sizzles and browns in about 30 seconds).
Step 6: Fry the frozen mozzarella sticks carefully in batches for 2-3 minutes until the outside is crisp and golden and the cheese inside is melted. Drain on kitchen paper.
Step 7: Serve the mozzarella sticks immediately with the warm chilli tomato sauce. To reheat leftovers, bake in a preheated oven at 220°C/200°C fan/gas 7 for 8-10 minutes until heated through.

Tips & Variations

For extra crispiness, double dip the mozzarella sticks by repeating the egg and breadcrumb coating before freezing.
Add a pinch of smoked paprika or cayenne to the breadcrumbs for a smoky or spicier flavor.
The sauce can be made ahead and frozen for up to three months to save time.
Use a thermometer to check oil temperature to ensure even frying and avoid greasy sticks.

Storage

Store leftover mozzarella sticks and chilli tomato sauce separately in airtight containers in the fridge for up to three days. For longer storage, freeze both for up to three months. When reheating sticks from frozen, bake in the oven at 220°C/200°C fan/gas 7 for 8-10 minutes until hot and crispy. Reheat sauce gently on the stove or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Firm mozzarella works best as it melts well but holds its shape. Softer cheeses may leak during frying, and harder cheeses won’t melt properly.

Is it necessary to freeze the mozzarella sticks before frying?

Freezing ensures the coating stays intact and the cheese doesn’t ooze out during frying. It helps achieve a crisp exterior and a melted center.

Mozzarella Sticks with Chilli Tomato Sauce Recipe

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4.9 from 93 reviews

Crispy and gooey mozzarella sticks paired with a spicy and tangy chilli tomato dipping sauce. This recipe features mozzarella coated in seasoned breadcrumbs and fried until golden, served with a flavorful homemade sauce made from fresh chillies, garlic, and tomatoes.

Author: Tara
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Yield: Serves 4 as a snack or appetizer 1x
Category: Appetizer
Method: Frying
Cuisine: Italian-inspired

Ingredients

Scale

Mozzarella Sticks

30g plain flour
1 egg, beaten
100g dried breadcrumbs
Pinch of dried oregano
Pinch of garlic granules
250g block firm mozzarella (not in water), cut into 1cm-thick finger-length strips
About 500ml vegetable oil, for frying

Chilli Tomato Sauce

1 tbsp olive oil
1–2 red chillies, deseeded and finely chopped
2 garlic cloves, sliced
400g can chopped tomatoes
1 tsp red wine vinegar
1 tsp sugar

Instructions

Prepare the coating bowls: Place the plain flour, beaten egg, and dried breadcrumbs into three separate bowls. Season each bowl with salt and pepper. Stir the dried oregano and garlic granules into the breadcrumbs for added flavor.
Coat the mozzarella: Dip the mozzarella sticks first into the flour, shaking off any excess. Then dip into the beaten egg, gently shaking off any extra, and finally coat thoroughly with the breadcrumb mixture. Place the coated sticks in a single layer on a baking sheet lined with baking parchment, then freeze for 1 hour until completely solid to ensure they hold shape during frying.
Make the chilli tomato sauce: Heat the olive oil in a saucepan over medium heat. Add the chopped chillies and sliced garlic and fry for 2-3 minutes until fragrant. Add the canned chopped tomatoes, red wine vinegar, sugar, and season with salt and pepper. Reduce heat to a simmer and cook for 12-15 minutes until the sauce is thick and saucy. For a smooth texture, blitz the sauce with a stick blender. Taste and adjust seasoning with more sugar, vinegar, or salt as needed. Allow the sauce to cool. The sauce can be refrigerated for up to three days or frozen for up to three months.
Heat the frying oil: Fill a heavy-based saucepan with vegetable oil to a third full and heat to 180°C (350°F). Test the temperature by dropping a cube of bread into the oil; it should sizzle and brown in about 30 seconds.
Fry the mozzarella sticks: Fry the frozen mozzarella sticks in batches to maintain the oil temperature, cooking each batch for 2-3 minutes until the outside is golden and crisp and the cheese inside is melted. Remove and drain on kitchen paper to eliminate excess oil. Serve immediately for the best texture or allow to cool for storage.
Reheating: To reheat, preheat the oven to 220°C (200°C fan)/gas mark 7. Place the mozzarella sticks on a baking tray and bake for 8-10 minutes until heated through and the coating is crisp. Serve warm with the chilli tomato dipping sauce.

Notes

Freezing the coated mozzarella before frying is important to prevent cheese from leaking out during frying.
The dipping sauce can be stored in the fridge for up to three days or frozen for up to three months.
Use a thermometer or bread cube test to ensure the oil reaches the correct frying temperature for optimal crispiness.
Fry in small batches to keep oil temperature consistent and achieve even cooking.
Reheating in the oven is preferred to maintain crispiness rather than microwaving.

Keywords: Mozzarella sticks, fried cheese sticks, chilli tomato sauce, appetizer, snack, homemade sauce