Mozzarella Sticks 2 Ways
About this recipe
Mozzarella sticks are a beloved snack, and this recipe takes them to the next level with a double breading technique that ensures a perfect crunch and gooey cheese pull. In this video, Brian Lagerstrom shares his approach to making these cheesy delights, along with a homemade marinara sauce that complements them beautifully.
The key to achieving that ideal cheese texture lies in using full-fat aged mozzarella and the right breading method. This recipe not only delivers on flavor but also on texture, making it a standout choice for any gathering.
Ingredient notes
- Use 225g (about 2 1/4 cups) of panko bread crumbs for the best crunch; avoid powdery Italian breadcrumbs.
- The mozzarella should be a block of full-fat aged mozzarella, approximately 500g (1 lb) for the sticks.
Tips from Brian Lagerstrom’s video
- Cut the mozzarella into ¾" x ¾" (2cm) planks, weighing about 1oz (30g) each, to ensure they melt properly without exploding during frying.
- Double breading the cheese sticks (first in flour, then egg, then breadcrumbs, and repeating the egg and breadcrumbs) is crucial for a sturdy coating that holds the cheese inside while frying.
Good to know
- How many mozzarella sticks does this recipe make?
- This recipe yields approximately 16 mozzarella sticks.
- What is the frying temperature for the mozzarella sticks?
- Heat the frying oil to 325°F (160°C) before frying the mozzarella sticks.
- How long should I fry the mozzarella sticks?
- Fry the mozzarella sticks for about 2.5 to 3 minutes until golden brown.
- What should I do if the cheese leaks during frying?
- A little cheese leak is normal; if properly double breaded, the cheese will not escape completely.
No life story here — the video and the recipe are the whole point. All credit to Brian Lagerstrom: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the mozzarella cheese block into ¾" x ¾" (2cm) planks, approximately 1oz (30g) each.
- 2
Set up the dredge station: In a large bowl, combine panko bread crumbs, grated parmesan, onion powder, garlic powder, chili flake, dried oregano, dried basil, and salt. Whisk to combine.
- 3
In a small bowl, add all-purpose flour. In another small bowl, add beaten eggs and whisk to combine.
- 4
Coat each cheese stick in flour, then dip in the egg, and finally coat with the breadcrumb mixture, ensuring minimal excess egg transfers to the breadcrumbs.
- 5
Repeat the coating process: Dip the sticks back into the egg and then into the breadcrumb mixture again, without re-coating in flour.
- 6
Place the coated sticks in the fridge to chill while preparing the marinara sauce.
- 7
In a medium heat pan, add olive oil and minced garlic. Sweat until softened and lightly golden.
- 8
Add crushed tomatoes, tomato paste, salt, sugar, chili flake, oregano, and basil. Blend until smooth and bring to a simmer. Cook for about 20 minutes on medium-low heat.
- 9
In a large heavy-bottomed pot, heat neutral frying oil to 325°F (160°C).
- 10
Carefully drop in about 6 mozzarella sticks at a time and fry for 2.5-3 minutes until golden brown. Drain on a towel-lined tray.
Heads up — we had to guess a little:
- The quantity for the olive oil in the marinara sauce was inferred based on typical recipes.
Credit where it’s due: this recipe was transcribed from Brian Lagerstrom’s original video on YouTube. Follow them there — it’s their dish.
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