Mozzarella Sticks with Marinara
Golden, crunchy breaded mozzarella with a long, stretchy cheese pull and a warm marinara for dipping.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Mozzarella sticks are the appetizer everybody reaches for first: a crunchy, golden coat on the outside and hot, stretchy cheese inside, dipped in warm tomato sauce. Making them at home is easier than it looks, and the secret is a double coat of crumbs and a short rest in the freezer before frying.
The Thermomix® TM7™ cooks a simple marinara with onion, garlic and basil and blends it smooth, then grates the Parmesan and mixes it into the crumb coating. The sticks fry for just a minute or two in a pot on the stove.
Made in the Thermomix® TM7™
Mozzarella Sticks with Marinara
Makes: 24 sticks
- Prep30 min
- Cook30 min
- Total2 h
- Serves6
Ingredients
For the marinara
For the sticks
Instructions
- For the marinara, place the onion and garlic in the mixing bowl and chop 3 sec/speed 5. Scrape down the sides, add the oil and sauté 3 min/120°C (250°F)/speed 1.
- Add the tomatoes, oregano, salt, sugar and basil. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 15 min/100°C (212°F)/speed 1. Put the measuring cup in place and blend 15 sec/speed 5-8, increasing speed gradually. Transfer to a bowl, then wash and dry the mixing bowl.
- Place the Parmesan in the dry mixing bowl and grate 10 sec/speed 10. Add the panko, Italian seasoning and garlic powder and mix 4 sec/speed 4. Transfer to a shallow dish.
- Put the flour in a second shallow dish and the beaten eggs in a third. Roll each piece of cheese in flour, dip it in egg, then roll it in the crumbs. Dip it once more in egg and crumbs, pressing so the coating sticks well.
- Set the sticks on a tray lined with parchment paper and freeze them at least 1 hour, so the cheese stays inside while they fry.
- In a heavy pot on the stove, heat 5 cm (2 in) of oil to 180°C (360°F). Fry the frozen sticks 5 or 6 at a time, 1 to 2 minutes, until golden. Drain on paper towels.
- Warm the marinara if needed and serve the sticks hot, with the sauce for dipping.
Tips
- Do not skip the freezer: frozen sticks get a crisp golden crust before the cheese melts through. If one starts to leak, take that batch out right away.
- Make ahead: freeze the breaded sticks on the tray, then keep them in a freezer bag up to 2 months. Fry them straight from the freezer, about 30 seconds longer.
- The marinara keeps 5 days in the fridge or 3 months in the freezer, and it is just as good on pasta or pizza.
