Fried Mozzarella Sticks With Creamy Marinara Food

FRIED MOZZARELLA STICKS

Steps:

• Cut the mozzarella into approximately 2-1/2-by-1/2-inch sticks (you should have about 16 sticks, depending on the shape of your mozzarella).
• Put the flour in a small bowl. Beat the milk with the eggs in another bowl. Stir together the breadcrumbs and Parmesan in a third wide, shallow bowl.
• Working one at a time, coat a mozzarella stick in flour and shake off the excess. Dip the stick in egg, letting the excess drip off, then add it to the breadcrumbs and roll it to coat. Dip the stick in the egg one more time, again letting the excess drip off, and roll it in a final coat of breadcrumbs. You can pat the mozzarella stick gently between your hands to smooth out the coating. Transfer the coated mozzarella stick to a platter. Repeat with the remaining mozzarella sticks. Refrigerate the mozzarella sticks until cold, about 15 minutes.
• Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. Have a large brown paper bag ready for the fried sticks (they will stick to paper towels). Add half of the mozzarella sticks and fry, turning once, until golden brown on both sides, about 1 minute total. Transfer to the paper bag to drain. Return the oil to 350 degrees F (this is important, as the cheese will seep out if it is not hot enough) and fry the remaining mozzarella sticks.
• Serve hot with Homemade Pizza Sauce on the side.
• Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.

MOZZARELLA STICKS

Steps:

• Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the 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 the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
• 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 the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the 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.)

FRIED MOZZARELLA STICKS

Steps:

• Cut the cheese into 8 3 1/2/x 1/2x1/2" sticks.
• Put flour into shallow dish and dredge the mozzarella sticks lightly in flour, shaking off the excess.
• One by one, dip in the beaten egg, coating completely, and then roll in bread crumbs to coat.
• Put the sticks on a plate and freeze for 15 minutes.
• Heat a deep fryer or heavy pot to 365 in 3 inches of oil.
• Fry the mozzarella sticks in 2 batches until golden brown, about 1 minute.
• Drain on paper towels and serve with hot marinara sauce.

FRIED MOZZARELLA CHEESE STICKS

Steps:

• In a small bowl, mix the eggs and water.
• Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
• In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
• One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

FRIED MOZZARELLA CHEESE WITH MARINARA

Steps:

• Cut the mozzarella into sticks a bit more than about 1/4 inch thick and about 1 1/2 inches long.
• Coat the sticks with flour, shaking off excess.
• Combine the bread crumbs and seasonings in a flat dish.
• Beat the eggs and place in a separate bowl.
• Coat the sticks by dipping them in the egg and then in the bread crumbs.
• The coating on the first stick should be fairly dry when you finish the last stick.
• Repeat with another dip in the egg and then in the bread crumbs.
• Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked.
• Fry in batches, keeping the finished ones warm in the oven.
• Serve with chilled marinara sauce or salsa.

FRIED MOZZARELLA BALLS WITH MARINARA CREAM SAUCE

Steps:

• For the mozzarella balls: Preheat a deep fryer to 375 degrees F.
• Drain the mozzarella and pat dry.
• Add the flour to a casserole dish, the beaten eggs to a second, and whisk together the panko, parsley, lemon zest, red pepper flakes, salt and pepper in the third casserole dish.
• Dredge the mozzarella through the flour, then the egg, and finally the breadcrumbs. Place in the freezer for 10 minutes then fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays. Season with salt. Serve with the marinara cream sauce.
• For the sauce: Mix the red sauce, heavy cream and red pepper flakes together in a small bowl and microwave until warm, about 2 minutes. Use for dipping. Yield: 1 cup.

FRIED MOZZARELLA WEDGES W/ HOMEMADE MARINARA

Steps:

• Saute onions in saucepan (do not brown).
• Add liquid drained from diced tomatoes.
• Add basil, Italian seasoning, sugar & red pepper. Simmer 30 minutes or until liquid is reduced by half.
• Remove from heat & set aside.
• Cut cheese into thick slices & cut diagonally triangles.
• Beat egg whites with water & set aside.
• Mix bread crumbs, garlic salt, & Italian seasonings; set aside.
• Blend flour with corn starch; set aside.
• Heat oil for deep frying to 360 degrees.
• Dip cheese in flour, then in egg, then coat with bread crumbs.
• Place in hot oil & fry a few seconds until golden.
• Remove from oil and drain.
• Add all tomatoes to saucepan & cook 1-2 minutes or until heated.
• Pour marinara into dipping bowl & top with parmesan.

FRIED MOZZARELLA STICKS

Steps:

• Heat 1 inch of vegetable oil in a large skillet or wide, shallow pot to about 365 degrees F. (If you don't have an oil thermometer, drop a few bread crumbs in. If they sizzle but don't burn, the oil is ready.)
• Cut the mozzarella into four slabs, then cut each slab into four pieces, to get sixteen sticks. Spread the flour and the bread crumbs on separate rimmed plates. Put the eggs in a shallow bowl, and lightly beat them. Season with salt.
• If using the basil, dip the leaves in the beaten egg and let the excess drip off back into the bowl. Put a leaf on each of the mozzarella sticks, down the length of the stick, and press to adhere. Don't worry if the leaf doesn't stick completely; it will stay on once you begin the breading process.
• Working a few at a time, dredge the mozzarella sticks first in flour, then in the beaten egg, then in the bread crumbs. Once they're breaded, dip them again one by one into the egg and bread crumbs, so that no cheese is visible.
• When the oil is ready, drop half of the mozzarella sticks gently into the skillet. Fry until golden on all sides, about 3 to 4 minutes in all. Remove mozzarella sticks with a spider, or slotted spatula, to drain on paper towels. Season with salt. Repeat process with remaining mozzarella sticks. Serve warm, with marinara sauce for dipping.