Crispy breading encases gooey melted mozzarella cheese in this classic appetizer.
INGREDIENTS
- 1 lb. block mozzarella cheese, cut into 3-inch by 1⁄2-inch sticks
- 3⁄4 cup flour
- 4 eggs, lightly beaten
- 2 cups Italian bread crumbs
- 2 tbsp. olive oil
- 1 tbsp. unsalted butter
- 2 garlic cloves, finely chopped
- 1 medium yellow onion, finely chopped
- 1 tbsp. tomato paste
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand
- 1 tbsp. sugar
- 1 tsp. chile flakes
- Kosher salt and freshly ground black pepper
- canola oil, for frying
INSTRUCTIONS
- Place the flour, eggs, and bread crumbs in separate shallow dishes. Working with 1 piece of mozzarella at a time, dredge in flour, dip in eggs, and coat in breadcrumbs; repeat this process one more time. Lay on a parchment paper-lined baking sheet and refrigerate until ready to use.
- Heat olive oil and butter in a 4-quart saucepan over medium-high; add garlic and onion and cook until soft, about 6 minutes. Add tomato paste and cook 2 minutes more, then add tomatoes, sugar, chile flakes, salt, and pepper; cook until thick, 15-18 minutes. Keep marinara sauce warm.
- Heat 2″ canola oil in a 6-quart saucepan until a deep-fry thermometer reads 350°; working in batches, fry mozzarella until golden and crisp, about 1 1⁄2 minutes. Transfer mozzarella sticks to paper towels to drain; serve hot and with marinara sauce.
Credits to: saveur.com
