Ingredients
Check off ingredients as you go
- Makes 12 sticks
- 250 g (9 oz) block mozzarella (not the fresh balls)
- 1 small bowl all-purpose flour (plain flour), about 50 g (⅓ cup + 1 Tbsp)
- 1-2 large eggs
- 1 bowl breadcrumbs (Japanese panko preferably, it is nice and crispy)
- 1 Tbsp herbes de Provence
- 1/2 tsp garlic powder (optional)
- 1 tsp level sweet paprika (optional)
- Salt, pepper
- Neutral oil for frying (or for the baking sheet)
For the tomato basil sauce
This mozzarella sticks recipe is generally a hit with kids and grown-ups alike, and it can be a good idea for Hanukkah. It is very easy, as long as you use the vacuum-packed blocks of mozzarella, which are firmer and better suited than the fresh balls that melt too quickly.
- Cut the mozzarella into sticks (or slices) of the same size.
- Dredge the sticks in the flour, tap off the excess, then dip them in the beaten egg and then in the breadcrumbs seasoned with the herbes de Provence, garlic and paprika.
- Repeat the egg and breadcrumb step a second time, that is the secret to a nice crispy, even coating. Place on a tray, spaced apart, and put in the freezer for 1 hour.
- In a small skillet, heat some neutral oil, and once it is hot, gently lower in the mozzarella sticks, just long enough for the coating to turn golden (not too long or the mozzarella will start melting in the pan).
Serve right away, with a homemade tomato sauce and basil leaves.
Tips and variations
These mozzarella sticks can also be baked in the oven. Proceed the same way with the breadcrumbs, then put them in the freezer for 1 hour (laid out on a plate covered with plastic wrap). Preheat the oven to 200°C (400°F), arrange on a baking sheet lined with parchment paper and lightly oiled, and bake for 10-12 minutes, until nicely golden (turning them over halfway through).
Use regular breadcrumbs instead of Japanese panko. I like panko because it is very crispy and absorbs less oil than regular breadcrumbs, so there is no greasy aftertaste after eating several.