Mozzarella Sticks with Spicy Chilli Tomato Sauce Recipe

Introduction

Crunchy on the outside and gooey on the inside, mozzarella sticks paired with a spicy chilli tomato sauce make a perfect snack or appetizer. This recipe shows you how to achieve the ideal crispy coating and a flavorful dipping sauce that’s easy to prepare at home.

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

1. Step 1: Place the flour, beaten egg, and breadcrumbs into three separate bowls. Season each. Stir the dried oregano and garlic granules into the breadcrumbs to add extra flavor.
2. Step 2: Coat each mozzarella stick in the flour, shaking off any excess. Then dip it into the beaten egg, shaking off the excess again before pressing it into the breadcrumb mixture to coat thoroughly.
3. Step 3: Arrange the coated mozzarella sticks in a single layer on a baking sheet lined with parchment paper. Freeze them for 1 hour until solid. This helps prevent the cheese from melting too quickly during frying.
4. Step 4: To make the chilli tomato sauce, heat the olive oil in a saucepan over medium heat. Fry the chopped chillies and sliced garlic for 2-3 minutes until fragrant.
5. Step 5: Add the chopped tomatoes, red wine vinegar, sugar, and a pinch of salt to the pan. Reduce the heat to a simmer and cook for 12-15 minutes until the sauce thickens.
6. Step 6: If you prefer a smooth sauce, blend it with a stick blender. Adjust seasoning with salt, sugar, or vinegar to taste. Leave the sauce to cool. It can be stored covered in the fridge for up to three days or frozen for up to three months.
7. Step 7: Pour vegetable oil into a heavy-based saucepan, filling it no more than one-third full. Heat the oil to 180°C, or test by dropping a cube of bread in—it should sizzle and brown within 30 seconds.
8. Step 8: Fry the frozen mozzarella sticks in batches to keep the oil temperature steady. Cook for 2-3 minutes until golden and crispy on the outside and the cheese inside has melted.
9. Step 9: Drain the fried sticks on kitchen paper to remove excess oil. Serve immediately with warm chilli tomato sauce.
10. Step 10: To reheat leftover mozzarella sticks, bake them in the oven at 220°C (200°C fan) for 8-10 minutes until heated through and crisp again.

Tips & Variations

• Freezing the coated mozzarella sticks before frying is essential to prevent cheese from oozing out during cooking.
• For extra crunch, double coat the sticks by repeating the egg and breadcrumb steps.
• If you prefer less heat, reduce the number of chillies or remove all seeds.
• You can substitute dried oregano with Italian seasoning or fresh herbs for varied flavor.

Storage

Store any leftover mozzarella sticks in an airtight container in the fridge for up to three days. To reheat, bake them in a hot oven until crispy and warmed through. The chilli tomato sauce can be refrigerated for up to three days or frozen for up to three months; reheat gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mozzarella in water for this recipe?

It’s best to use a firm mozzarella block that isn’t packed in water to avoid excess moisture, which can affect the coating’s crispiness and cause the cheese to melt too quickly.

What oil is best for frying mozzarella sticks?

Use a neutral oil with a high smoke point, like vegetable or sunflower oil. This ensures the sticks fry evenly and remain crisp without imparting extra flavors.

Mozzarella Sticks with Spicy Chilli Tomato Sauce Recipe

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★★★★★

4.4 from 65 reviews

Crispy, golden mozzarella sticks coated in seasoned breadcrumbs and served with a spicy homemade chilli tomato dipping sauce. Perfectly fried to achieve a gooey cheese center and a crunchy exterior, these mozzarella sticks make an irresistible appetizer or snack.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: Serves 4
• Category: Appetizer
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the 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

For the 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 coating mixture. Put the flour, egg, and breadcrumbs into three separate bowls. Season each bowl. Stir the dried oregano and garlic granules into the breadcrumbs to infuse flavor into the coating.
2. Coat the mozzarella sticks. Dredge each mozzarella stick in the flour, shaking off excess. Dip into the beaten egg, removing excess as well, then coat thoroughly in the seasoned breadcrumbs. Arrange the coated sticks on a baking sheet lined with baking parchment in a single layer.
3. Freeze the coated sticks. Place the baking sheet in the freezer and freeze the mozzarella sticks for 1 hour until completely solid to prevent the cheese from melting too quickly when frying.
4. Make the chilli tomato dipping sauce. Heat olive oil in a saucepan over medium heat. Fry the chopped chillies and sliced garlic for 2-3 minutes until fragrant. Add the 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 thickens. For a smoother texture, blend the sauce using a stick blender. Adjust seasoning by adding more sugar, vinegar, or salt as preferred. Allow the sauce to cool.
5. Heat oil for frying. Fill a heavy-based saucepan up to one-third full with vegetable oil and heat it to 180°C (use a cube of bread to test; it should sizzle and brown in about 30 seconds).
6. Fry the mozzarella sticks. Working in two batches to maintain oil temperature, gently lower the frozen mozzarella sticks into the hot oil. Fry each batch for 2-3 minutes until the cheese melts inside and the outside is crisp and golden brown. Remove and drain on kitchen paper to absorb excess oil.
7. Serve or store. Serve the mozzarella sticks immediately with the warm chilli tomato dipping sauce. Alternatively, allow them to cool and store covered in the fridge for up to three days or freeze for up to three months.
8. Reheat instructions. To reheat, preheat the oven to 220°C/200°C fan/gas mark 7. Place mozzarella sticks on a baking tray and bake for 8-10 minutes until heated through and crisp.

Notes

• Ensure mozzarella sticks are well-frozen before frying to prevent cheese leakage.
• Use a thermometer to maintain oil temperature for perfectly fried sticks.
• The dipping sauce can be made ahead and stored refrigerated or frozen for convenience.
• For a less spicy sauce, reduce the number of chillies or remove seeds completely.
• Reheat mozzarella sticks in the oven rather than a microwave to keep them crispy.
• Vegetable oil is recommended for frying due to its high smoke point.

Keywords: mozzarella sticks, fried cheese sticks, chilli tomato sauce, appetizer, snack, Italian appetizer