Recipe Detail

Mozzarella Sticks

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Number of Servings:


  1. 1 1/2 cups - Italian style dried bread crumbs
  2. 1 1/3 cups - freshly grated Parmesan
  3. 1 teaspoons - salt
  4. 2 blocks - 16 oz. pasteurized mozzarella cheese cut into 4-inch by 1/2-inch sticks
  5. 4 - large eggs beaten to blend
  6. 1 1/2 cups - vegetable oil
  7. 1/2 cups - extra-virgin olive oil
  8. 2 - small onions finely chopped
  9. 2 cloves - garlic finely chopped
  10. 2 stalks - celery finely chopped
  11. 2 - carrots peeled, finely chopped
  12. 1/2 teaspoons - sea salt plus more to taste
  13. 1/2 teaspoons - freshly ground black pepper plus more to taste
  14. 2 cans - 32 oz. crushed tomatoes
  15. 2 - dried bay leaves



Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese sticks in the eggs to coat completely and allow excess egg to drip back into the bowl.

Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet.

Repeat dipping cheese sticks in egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours (and up to 2 days).

(Meantime prepare marinara sauce below)

Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer fried cheese to plates; sprinkle with the remaining cheese and serve with marinara sauce.


In a large casserole pot, heat oil over a medium-high flame. Add onions and garlic and saute until onions are translucent, about 10 minutes. Add the celery, carrots and 1/2 teaspoon of salt and pepper. Saute until all vegetables are soft, about 10 minutes.

Add the tomatoes and bay leaves, and simmer uncovered over low heat until sauce thickens, about 1 hour. Remove and discard bay leaf. Season sauce with more salt and pepper, to taste.

The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.


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