No-Fuss Herby Mozzarella Sticks

It's hard to refuse a fresh-from-the-fryer mozzarella stick - everyone seems to melt under the spell of its gooey wonder. And while most people equate them with a night out on the town or the freezer aisle at a grocery store, if you plan ahead, making them at home pays off big time. Enjoy them as an appetizer for your next pasta night (paired with this delicious Sun-Dried Tomato Pesto Pasta!) or as a snack when your cheesy craving hits. 

This take on a classic mozzarella stick is easy to make ahead and has a little herby, garlicky backbone in the breadcrumb all thanks to the Italian Seasoning and Garlic Salt - plus, our go-to red sauce for dipping is *chef's kiss*. 

Recipe by: Kourtney Paranteau

Serves 6-12

Process

Make the Dipping Sauce

In a dutch oven, melt the butter over medium heat and saute the onion, fennel, and garlic until soft and transluscent, about 5-7 minutes.

Using a wooden spoon, mix in the tomato paste until it evenly coats the aromatics in the pan, then stir in your Italian Seasoning and chili flakes.  

Finally add both tomato purees and lower the temperature to a medium-low and allow the sauce to simmer for at least an hour but preferably two. The sauce can be made up to three days ahead of time.

Make the Mozzarella Sticks

Get out a small baking sheet and three medium-sized bowls. Place your eggs in the first bowl and the flour in the second bowl. In your third bowl, mix breadcrumbs, Italian Seasoning, and Garlic Salt together and line them up in order.   

Cut each of the string cheeses in half, so you’re left with 24 finger-length sticks. 

Working piece by piece, dip the cheese into the egg, dust it with flour, return it to the egg, then roll it until coated in breadcrumbs and set on your baking sheet.  Repeat until all of the mozzarella sticks are coated. 

Slide the baking sheet into a safe spot in your freezer overnight. They can be made ahead and frozen for up to a week (covered). 

When it’s time to fry the mozzarella sticks, heat the oil in a thick-walled pot until a thermometer reads between 350-365℉.  Working in batches no bigger than four, carefully lower the sticks into the hot oil with a slotted spoon or strainer.

Allow the sticks to cook in the oil for about 3 minutes or until they’ve turned a light golden brown. Remember to move them around with your spoon so they don’t sink to the bottom of your pot and stick.  

Remove each batch of mozzarella sticks out of the pot and allow to cool on a baking sheet or tray covered with paper towels. Serve hot alongside ramekins of the dipping sauce.