Mozzarella Sticks

1Preparation

1. Cut the mozzarella block into 16 sticks about 1.5 cm thick and 8 cm long.
2. Set out three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with the parmesan, oregano, garlic powder and salt in the third.
3. Coat each stick in flour, dip it in egg, then roll it in the breadcrumbs.
4. Dip it in egg and breadcrumbs a second time for a double coat with no gaps.
5. Lay the sticks on a plate without touching and freeze for an hour until firm.

2Cooking

1. For the sauce, heat the olive oil in a small pot and stir the garlic until fragrant but not coloured.

   🔥 low heat⏱ 1 min timer
2. Add the crushed tomatoes, oregano, sugar and salt, and simmer until slightly thickened, then add the basil.

   🔥 low heat⏱ 12 min timer
3. Heat the frying oil in a deep pot to 180 °C, or until a cube of bread browns in 30 seconds.

   🔥 medium heat⏱ 8 min timer
4. Fry the frozen sticks 4 at a time until golden — just 1 to 1½ minutes — and lift them out at the first sign of a crack.

   🔥 medium heat⏱ 6 min timer
5. Drain the sticks on paper towels.

   ⏱ 1 min timer

3Serving

1. Arrange the sticks on a plate while hot, 4 per person.
2. Serve straight away with the warm tomato sauce in a small bowl for dipping.

💡 Tips & common mistakes

• Common mistake: frying the sticks without freezing them. The cheese melts before the coating browns and leaks into the oil; an hour in the freezer and a double coat prevent this.
• Use a low-moisture mozzarella block, not soft fresh mozzarella; fresh mozzarella is too watery and bursts in the oil.
• Breaded sticks keep in the freezer for up to a month and can be fried straight from frozen.

🔁 Substitutions

• Akkawi or halloumi cut into sticks can replace the mozzarella.
• Ready-made pizza sauce can replace the homemade tomato sauce.