Small Plates & Street Food · American
Mozzarella Sticks with Marinara
Batons of low-moisture mozzarella are double-breaded with Italian seasoning and frozen before frying, so they turn golden outside with gooey, stretchy centers. A pot of warm garlicky marinara on the side is non-negotiable.
Test kitchen note: Freeze the breaded sticks for at least an hour; frozen cheese survives the hot oil without bursting out of its crust.
Method 6 steps
-
Mix the breadcrumbs, parmesan and garlic powder in a shallow dish.
-
Coat each mozzarella stick in flour, dip in egg and roll in the crumbs. Dip in egg and crumbs a second time, pressing so the coating sticks.
-
Freeze the sticks on a parchment-lined tray for at least 1 hour.
-
For the marinara, warm the olive oil with the garlic for 1 minute, add the tomatoes and oregano and simmer for 10 minutes. Season with salt.
-
Heat the oil to 360F and fry the frozen sticks 4 at a time for 60 to 90 seconds until deep golden.
-
Drain briefly on a paper-lined plate and serve right away with the warm marinara.
That is the whole pie. Enjoy every slice.
Pairs well with
Cook these next
Top rated in Small Plates & Street Food
Favourites from this slice
Grand Cheese Board with Figs and Apricot Jam
Slices of nutty manchego and cubes of mild cheddar mingle with silky prosciutto, fresh figs, grapes and strawberries ...
Members-only recipe
Chef's Nigiri Assortment with Tamago and Eel
Hand-pressed fingers of seasoned rice carry silky salmon, ruby tuna, sweet shrimp and glazed eel, with a torch-seared...
Members-only recipe
Avocado Dragon Roll with Tobiko
Inside-out rolls filled with creamy crab salad get a scaly jacket of paper-thin avocado slices, then a dab of glisten...
Blue Cheese Crostini with Red Onion Jam
Crunchy baguette toasts are swiped with whipped cream cheese, then piled with sticky, wine-dark red onion jam. Crumbl...