Mozzarella sticks

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MOB Kitchen

4 serving

Prep time:

Cook time: 1 hr

Serves: 4

Crispy on the outside and perfectly soft on the inside, these moreish mozzarella sticks are pure indulgence. Serve hot with a smoky chipotle-based sauce to make a delicious party appetiser or snack.

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Ingredients Method

Ingredients

200g plain flour
2 tbsp paprika
2 tbsp ground cumin
2 tbsp ground oregano
3 large eggs
150ml milk
200g panko breadcrumbs
800g low-moisture mozzarella cheese, cut into short and evenly sized sticks
3 litres vegetable oil, , (depending on the size of the saucepan)
3 garlic cloves, finely sliced
2 tbsp chipotle paste
400g chopped tomatoes

Method

Step 1

Pour the flour into a bowl with 1 tbsp paprika, 1 tbsp cumin, 1 tbsp oregano and 1⁄2 tsp salt. In a separate bowl, crack the eggs and whisk in the milk. In a third bowl, pour the panko breadcrumbs with 1 tbsp paprika, 1 tbsp cumin, 1 tbsp oregano and 1⁄2 tsp salt.

Step 2

Take one mozzarella stick and turn it over in the flour until it’s covered, shaking off the excess. Dip into the egg mixture and then into the panko breadcrumbs, pressing well to ensure the panko sticks. Repeat this process so that each stick is double coated. Repeat for all the mozzarella sticks and pop them into the freezer while you make the sauce.

Step 3

Pour a large glug of vegetable oil into a pan and gently fry the garlic on a low heat. Add in the chipotle paste and cook for a further 4 mins. Pour in the chopped tomatoes and cook on a low heat for 10 mins. Finish with 100ml of water and a pinch of salt.

Step 4

Fill a large pot with vegetable oil and heat up over a medium high heat. Working in batches, fry the mozzarella, turning frequently until it is golden brown, around 2–3 mins. Transfer to a plate lined with a paper towel.