Equipment
Ingredients
Mozzarella & Breading
- 350 g low-moisture block mozzarella, cold, whole block
- 100 g all-purpose flour
- 2 eggs, beaten
- 150 g italian-style breadcrumbs
- 30 g parmigiano-reggiano, finely grated
- 2 g dried oregano
- 5 g kosher salt
Frying
- 1000 ml neutral cooking oil
Fresh Pomodoro Dipping Sauce
- 400 g san marzano tomatoes, crushed by hand
- 30 ml extra virgin olive oil
- 2 garlic, thinly sliced
- 10 g fresh basil, torn
- kosher salt
Nutrition (per serving)
Method
Cut the low-moisture mozzarella block into even batons, approximately 1.5 cm thick and 8 cm long, to ensure uniform melting.
Set up a standard three-bowl breading station. Place flour in the first bowl. Beat eggs in the second bowl. In the third bowl, thoroughly mix the breadcrumbs, grated Parmigiano-Reggiano, dried oregano, and kosher salt.
Working one at a time, dredge a mozzarella baton in flour, shaking off excess. Dip completely into the egg, then press firmly into the breadcrumb mixture. For a leak-proof crust, dip the breaded cheese back into the egg, followed by a second coat of breadcrumbs.
Place the double-breaded mozzarella sticks on a wire rack or parchment-lined tray and freeze uncovered for at least 2 hours until entirely solid.
While the cheese freezes, prepare the pomodoro sauce. Heat olive oil in a saucepan over medium heat. Sauté garlic until aromatic but not browned. Add the crushed tomatoes and simmer gently to reduce and thicken. Stir in torn fresh basil and season with salt to taste.
Place the wok over high heat and add the neutral oil. Heat the oil to 190°C (375°F). The sloping sides of the wok provide an excellent wide surface area and thermal momentum for flash-frying.
Fry the frozen mozzarella sticks in batches of four to maintain oil temperature. Fry until the breading is deeply golden brown and crispy, about 90 to 120 seconds. If a stick begins to leak cheese, immediately remove it with the spider skimmer.
Transfer the fried mozzarella sticks to a wire rack set over paper towels to drain excess oil. Serve immediately alongside the warm pomodoro sauce.
Chef's Notes
- Using a wok for deep frying is a professional kitchen secret; its shape catches oil splatters, requires less oil to achieve depth, and allows easy maneuvering with a spider skimmer.
- A double-breading technique is non-negotiable for cheese. The outer layer provides the crunch, while the inner layer acts as a mortar to seal the melting dairy inside.
- Always choose low-moisture, whole-milk block mozzarella. Fresh mozzarella contains too much water, which turns to steam during frying and blows the breading apart.
- Panko combined with traditional fine Italian breadcrumbs offers the best of both worlds: structural integrity from the fine crumbs, and distinct jagged crunch from the panko.
Storage
Refrigerator: 3 days — Store the tomato sauce and leftover fried sticks separately. Fried sticks will lose crispness.
Freezer: 2 months — Breaded mozzarella sticks can be frozen raw and fried directly from frozen.
Reheating: Reheat fried sticks in a 200C oven for 5-8 minutes. Do not microwave.
