Double-Breaded Fried Mozzarella Sticks with Quick Marinara

By Sprig Originals ✓ · cooked up in Sprig

Thick planks of low-moisture mozzarella get a double coat of seasoned crumbs, a hard freeze, and a fast fry in 360°F oil — the combination that keeps molten cheese inside the crust instead of in the pan. Served the neighborhood-Italian way, with a garlicky 15-minute marinara for dunking.

Ingredients

• 16 oz low-moisture whole-milk mozzarella, in one block
• 3/4 cup all-purpose flour
• 3 large eggs
• 2 tbsp whole milk
• 1 1/2 cups Italian-seasoned dry breadcrumbs
• 1 cup panko breadcrumbs, crushed slightly
• 1/2 cup finely grated Parmesan
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

• 2 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 28 oz can crushed tomatoes
• 1/2 tsp kosher salt
• 1/2 tsp sugar
• 1/4 cup fresh basil leaves, torn

• 6 cups vegetable or canola oil, for frying
• 2 tbsp chopped fresh parsley
• flaky salt, for finishing

Instructions

1. Unwrap the mozzarella and pat it very dry with paper towels. Cut the block into 16 planks about 3 inches long, 3/4 inch thick — thick pieces survive frying far better than thin ones. Blot again; surface moisture is the enemy of breading.
2. Set up three shallow dishes: flour in the first; eggs beaten with the milk in the second; and the Italian breadcrumbs, panko, Parmesan, garlic powder, oregano, salt, and pepper stirred together in the third.
3. Bread each plank in a full first pass: flour (tap off excess), egg, then crumbs, pressing firmly so the coating grips. Set the pieces on a parchment-lined sheet pan and freeze uncovered for 30 minutes.
4. Do the second pass on the chilled sticks: back into the egg, then back into the crumbs, pressing hard and patching any thin spots or exposed corners with extra crumbs. This double jacket is what holds the cheese in.
5. Return the sticks to the parchment-lined sheet in a single layer and freeze until rock solid, at least 2 hours and up to 1 month (transfer to a zip-top bag after 2 hours for longer storage). Do not fry them soft.
6. While they freeze, make the marinara: heat the olive oil in a saucepan over medium, add the garlic and red pepper flakes, and cook 1 to 2 minutes until fragrant but not browned. Add the crushed tomatoes, salt, and sugar, bring to a simmer, and cook uncovered 15 minutes, stirring occasionally, until slightly thickened. Stir in the basil, taste for salt, and keep warm.
7. Pour the frying oil into a heavy 4-quart pot to a depth of about 2 inches and heat over medium-high to 360°F on a clip-on thermometer. Set a wire rack over a sheet pan nearby.
8. Fry the mozzarella straight from the freezer, 4 pieces at a time, for 60 to 90 seconds, turning once, until deep golden brown. Do not walk away — pull them the moment the crust colors, before the cheese can push through. Lift out with a spider or slotted spoon onto the rack.
9. Let the oil climb back to 360°F between batches and repeat with the remaining sticks. If a piece ever splits, remove it immediately and skim any loose bits from the oil before the next batch.
10. Sprinkle the fried mozzarella with flaky salt and parsley and rest 1 minute so the interior sets just enough to stretch instead of run. Serve hot with a bowl of warm marinara for dipping.

Chef's tips

Nutrition (per serving, estimated)

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