Italian-American · Free recipe
Pull-Apart Mozzarella Sticks
Whole-milk mozzarella sticks get a double coat of Italian-seasoned breadcrumbs and a stint in the freezer, which lets the crust turn crunchy and brown before the cheese inside melts into long, stretchy strings. A quick garlicky marinara on the side is made while they chill.
- Prep
- 1 hr 15 min
- Cook
- 20 min
- Total
- 1 hr 35 min
- Serves
- 6
- Level
- Medium
Method
-
Set up three shallow dishes: flour, beaten egg, and breadcrumbs mixed with the Parmesan and oregano.
-
Roll each cheese piece in flour, dip in egg, and coat in crumbs, then dip back into the egg and crumbs a second time, pressing so there are no bare spots.
-
Freeze the coated sticks on a parchment-lined tray for at least 1 hour, until firm to the touch.
-
Meanwhile, cook the garlic and pepper flakes in olive oil over medium heat for 1 minute, add the tomato sauce and a pinch of salt, and simmer 15 minutes until slightly thickened.
-
Heat the frying oil to 350F in a heavy pot and fry the frozen sticks in small batches for 60 to 90 seconds, just until deep golden.
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Drain on a rack for a minute so the cheese finishes melting, then serve hot with the marinara.
Zest note from the test kitchen
Pull any stick the moment you see cheese peeking through the crust; a leak means it is seconds away from bursting.
