Ingredients
12 total- 400g mozzarella
- 100g plain flour
- 2 eggs, beaten
- splash of milk
- 200g panko breadcrumbs
- vegetable oil, for frying
- 25g basil, leaves picked
- ½ jar Bio Orto Arrabbiata Sauce, to serve
- 1 jalapeño, thinly sliced, to serve
- parmesan, finely grated, to serve
- 1 lemon, cut into wedges, to serve
- YEW Pickle Sparkling Water, to serve, optional
Method
6 stepsStep 1
Cut the mozzarella into 2cm-wide sticks. Put the flour into one shallow bowl and season with salt and pepper. In a second shallow bowl, whisk together the eggs and a splash of milk. Tip the panko breadcrumbs into a third bowl.
Step 2
Lightly coat the mozzarella sticks in the seasoned flour, tap off the excess, dip into the egg mixture, then roll in the breadcrumbs until completely covered. For an extra-crunchy coating, dip each stick back into the egg and coat in the breadcrumbs a second time.
Step 3
Fill a deep, heavy-bottomed pan halfway with oil and heat to 180°C (or until a small cube of bread dropped into the oil sizzles and turns golden in 30 seconds). Fry the mozzarella sticks in batches for 2–3 mins, turning once, until deeply golden and crisp. Alternatively, arrange them in an air-fryer basket, mist generously with oil and air-fry at 180°C for 10 mins, turning halfway through. Transfer to a plate lined with kitchen paper to drain.
Step 4
Using the same pan of hot oil, fry the basil leaves in small batches for 10–15 seconds until crisp and translucent (take care, as they will spit). Drain on kitchen paper.
Step 5
While the mozzarella sticks are warm, gently heat the arrabbiata sauce in a small pan.
Step 6
Arrange the mozzarella sticks on a platter, scatter over the fried basil and sliced jalapeño, and serve with the warm arrabbiata sauce, extra parmesan and lemon wedges for squeezing, plus chilled cans of YEW Pickle Sparkling Water.