Recipe by Iron Woman
I love fried mozzarella sticks. I saw this on Everyday Italian starring Giada De Laurentiis. It looked yummy! Let me know what you think.
Top Review by MommaEllen
I just used the mozzarella stick recipe, not the marinara sauce, just because my kids won't eat that. Anyways, the sticks were really good! I really liked the parmesan cheese added to the bread crumbs. We didn't use the salt and didn't seem to miss it. I also used mozzarella string cheese sticks to make things easier. We will be making this again! Thank you for posting!
- 1 1⁄2 cups dry Italian seasoned breadcrumbs
- 1 1⁄3 cups freshly grated parmesan cheese
- 1 teaspoon salt
- 2 (16 ounce) blocks pasteurized mozzarella cheese, cut into 4 by 1/2-inch sticks
- 4 large eggs, beaten to blend
- 1 1⁄2 cups vegetable oil
- 1⁄2 cup extra virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1⁄2 teaspoon sea salt, plus more to taste
- 1⁄2 teaspoon fresh ground black pepper, plus more to taste
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
Directions See How It's Made
- 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.
- Marinara Sauce:.
- In a large casserole pot, heat the oil over a medium-high flame.
- Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
- Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Sauté 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).