American · Dinner
Mozzarella Sticks
Low-moisture mozzarella batons double-breaded in seasoned flour, egg, and panko, then frozen firm and deep-fried until golden. The exterior crunches while the interior pulls into molten strings. Served hot with warm marinara, celery sticks, and a Parmesan-parsley finish.
$4
20 minsPrep
6 minsCook
26 minsTotal
MediumLevel
Nutrition per serving
297Calories
15.2gProtein
17.8gFat
16.7gCarbs
3.2gSugar
2gFiber
721mgSodium
209mgChol
8.9gSat Fat
203mgPotassium
495mgCalcium
1.1mgIron
0.8mcgVitamin B12
2.8mgVitamin C
Goes well with
Italian Blood Orange Soda
local
Marinara-friendly Amber Lager
international
vegetarian
low-carb
mediterranean
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Cut mozzarella into 4 even batons, beat the egg, and set out three shallow bowls for flour, egg, and panko mixture.
2
Prep
Stir oregano, garlic powder, black pepper, and salt into the panko until evenly combined.
3
Dredge
Roll each baton in flour, dip into beaten egg, then press into seasoned panko, repeating the egg and panko layers for a second coat.
4
Freeze
Lay coated batons on a tray and freeze 45 minutes until firm.
5
Fry
Heat oil to 350°F, fry frozen batons 2 to 3 minutes until deep golden brown, then drain on paper towel.
6
Plate
Dust fried batons with Parmesan and parsley, serve immediately with marinara and celery sticks for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g low-moisture mozzarella, cut into 4 batons
- 4 tbsp30g all-purpose flour
- 22 eggs
- 1 oz28g panko breadcrumbs
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp garlic powder
- 1/4 tsp1/4 tsp black pepper
- 1/4 tsp1/4 tsp salt
- 0.4 oz12g grated Parmesan
- 1/2 cup120g marinara sauce
- 2 tbsp6g parsley
- 6 oz170g celery, cut into sticks
- 4 cups960ml vegetable oil, for deep-frying
