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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://www.cheftara.com/mozzarella-sticks-with-chilli-tomato-sauce-recipe/