Equipment
Ingredients
Cheese & Breading
- 340 g low-moisture whole milk mozzarella block, cut into 1.5cm by 8cm batons
- 100 g all-purpose flour
- 2 eggs, beaten
- 150 g panko breadcrumbs
- 5 g dried italian seasoning
Fresh Tomato Dip
- 400 g roma tomatoes, cored and quartered
- 1 garlic, peeled
- 10 g fresh basil, roughly chopped
- 30 ml extra virgin olive oil
- 4 g kosher salt
Frying
- 1000 ml canola oil
Nutrition (per serving)
Method
Set up a breading station using three wide shallow bowls. Place the flour in the first bowl, the beaten eggs in the second, and the panko breadcrumbs mixed with dried Italian seasoning in the third.
Working with one mozzarella baton at a time, dredge completely in flour, shaking off the excess. Dip into the beaten egg, then roll in the breadcrumb mixture, pressing gently to adhere. Dip the breaded stick back into the egg and again into the breadcrumbs to create a double coating. This second layer is vital to prevent cheese from leaking during frying.
Arrange the double-breaded mozzarella sticks on a baking sheet in a single layer. Place in the freezer until completely solid.
While the cheese freezes, prepare the dipping sauce. Combine the quartered Roma tomatoes, garlic, fresh basil, extra virgin olive oil, and kosher salt in a blender. Pulse until the mixture reaches a cohesive but slightly chunky dipping consistency. Transfer to a serving bowl and set aside.
Pour the canola oil into the wok, ensuring the oil depth is about 5cm but the wok is no more than half full for safety. Attach the deep fry thermometer and heat over medium-high until the oil reaches 180°C/350°F.
Carefully lower 3 to 4 frozen mozzarella sticks into the hot oil, dropping them away from you to prevent dangerous splashing. Fry until the breading is a deep golden brown. Maintain the oil temperature close to 180°C/350°F between batches.
Using the spider strainer, promptly remove the fried sticks and transfer them to a wire cooling rack set over a baking sheet to drain excess oil. Do not drain on paper towels as trapped steam will make the crust soggy.
Serve the mozzarella sticks immediately while the cheese is molten, accompanied by the fresh tomato dipping sauce.
Chef's Notes
- Always use low-moisture block mozzarella rather than fresh mozzarella balls. Fresh mozzarella contains too much water and will turn into a dangerous, sputtering mess in hot oil.
- The wok shape is a highly efficient vessel for deep-frying because it naturally forces the oil into a deep pool at the bottom while offering a wide surface area at the top to catch splatters.
- The fresh, uncooked tomato dipping sauce is an intentional pairing. Its bright, raw acidity and chilled temperature provide a palate-cleansing contrast to the rich, heavy fried cheese.
- Double breading is non-negotiable. The first layer acts as a primer, and the second creates the robust structural shell necessary to contain expanding molten cheese.
Storage
Refrigerator: 3 days — Sauce only. Fried sticks will become soggy.
Freezer: 1 month — Store uncooked, breaded sticks in an airtight container.
Reheating: Bake leftover fried sticks at 200 Celsius for 5 to 7 minutes on a wire rack.
