Wok Fried Mozzarella Sticks With Dipping Sauce Recipes

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MOZZARELLA STICKS WITH CHILLI TOMATO SAUCE



Mozzarella sticks with chilli tomato sauce image

Make these moreish mozzarella sticks in advance for fuss-free party food. Just pop them in the oven as guests arrive and serve with our chilli tomato sauce

Provided by Anna Glover

Categories     Canapes

Time 55m

Number Of Ingredients 13

30g plain flour
1 egg, beaten
100g dried breadcrumbs
pinch of dried oregano
pinch of garlic granules
250g block firm mozzarella (not in water), cut into 1cm-thick finger-length strips
about 500ml vegetable oil, for frying
1 tbsp olive oil
1-2 red chillies, deseeded and finely chopped
2 garlic cloves, sliced
400g can chopped tomatoes
1 tsp red wine vinegar
1 tsp sugar

Steps:

  • Put the flour, egg and breadcrumbs into three separate bowls, seasoning each. Stir the dried oregano and garlic granules into the breadcrumbs.
  • Coat the mozzarella sticks in the flour, dust off any excess, then dip into the beaten egg. Gently shake to remove the excess egg, then turn in the breadcrumbs until well-coated. Transfer to a baking sheet lined with baking parchment and arrange in a single layer, then freeze for 1 hr until completely solid.
  • To make the dipping sauce, heat the oil in a saucepan, and fry the chillies and garlic for 2-3 mins until fragrant. Tip in the tomatoes, vinegar, sugar and some seasoning. Reduce the heat to a simmer and cook for 12-15 mins until thick and saucy. If you prefer a smooth sauce, blitz with a stick blender. Season to taste - you may need to add a little more sugar, vinegar or salt. Leave to cool. Will keep, covered in the fridge, for up to three days, or the freezer for up to three months.
  • Fill a heavy-based saucepan no more than a third full of oil and heat to 180C, or until a cube of bread sizzles when dropped into the oil, and browns in about 30 seconds. Gently lower in the frozen mozzarella sticks - you'll need to do this in two batches to ensure the temperature remains high - and fry for 2-3 mins until the cheesy middle is melted and the outside is crisp and golden. Drain on kitchen paper. Serve straightaway, or leave to cool. Will keep, covered in the fridge, for up to three days, or the freezer for up to three months.
  • To reheat, heat the oven to 220C/200C fan/gas 7 and bake on a tray for 8-10 mins until heated through. Season and serve with warm dipping sauce.

Nutrition Facts : Calories 242 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

AIR-FRIED MOZZARELLA CHEESE BITES WITH SPICY MARINARA SAUCE



Air-Fried Mozzarella Cheese Bites with Spicy Marinara Sauce image

These mozzarella sticks are coated in Italian-seasoned bread crumbs, cooked until crispy in the air fryer, and served with a zesty marinara dipping sauce.

Provided by Allrecipes

Categories     Appetizers and Snacks     Cheese

Time 1h20m

Yield 6

Number Of Ingredients 10

1 egg, lightly beaten
1 tablespoon water
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon dried Italian seasoning
¾ cup panko bread crumbs
6 mozzarella cheese sticks, cut in half, crosswise
cooking spray
¾ cup marinara sauce
¼ teaspoon crushed red pepper

Steps:

  • Whisk egg and water together in a shallow dish. Stir flour, salt, and Italian seasoning together in another shallow dish. Place bread crumbs in a third shallow dish.
  • Dip cheese sticks into egg mixture, then coat with flour mixture. Dip again into egg mixture, then into bread crumbs until coated. Place on a baking sheet and freeze until firm, about 1 hour.
  • Preheat an air fryer to 360 degrees F (180 degrees C). Lightly coat the air fryer basket with cooking spray.
  • Place frozen cheese bites in a single layer in the air fryer, working in batches if necessary, being careful not to crowd.
  • Cook in the preheated air fryer until golden brown and cheese just begins to melt, 4 to 6 minutes. Repeat with remaining bites.
  • Meanwhile, stir together marinara sauce and crushed red pepper.
  • Serve mozzarella bites with marinara sauce.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 22.6 g, Cholesterol 46 mg, Fat 6.7 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 3.5 g, Sodium 574 mg, Sugar 3.2 g

GARLIC AND HERB MOZZARELLA STICKS WITH MARINARA DIPPING SAUCE



Garlic and Herb Mozzarella Sticks with Marinara Dipping Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Vegetable oil, for frying
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 large egg
1 cup finely crushed garlic and herb pita chips (about 1 1/2 cups whole chips)
6 sticks string cheese, cut in half
1 1/2 cups marinara sauce
2 tablespoons heavy cream
2 tablespoons pesto

Steps:

  • Heat 1 inch of oil in a deep pan to 330 degrees F.
  • Place the flour in a shallow dish, season with salt and pepper then stir. Beat together the egg with salt and pepper in a second shallow dish. Place the finely crushed garlic and herb pita chips in a third shallow dish. Dip each cheese stick half in flour, shaking off the excess, then in the egg, then repeat the flour and egg. Lastly, dip each in the pita chips, pressing to coat. At this point, freeze for 15 minutes to firm the sticks before frying.
  • Combine the marinara, cream and pesto in a small sauce pot. Stir and heat through.
  • Fry the mozzarella sticks in the hot oil, turning, until golden brown on all sides, about 30 seconds. Remove to a paper towel-lined plate. Serve immediately with the dipping sauce.

FRIED MOZZARELLA STICKS



Fried Mozzarella Sticks image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

One 8-ounce block pasteurized part-skim mozzarella
1/2 cup all-purpose flour
2 tablespoons milk
4 large eggs
2 cups Italian breadcrumbs
2 tablespoons finely grated Parmesan
About 1 1/2 cups vegetable oil
1 cup warm Homemade Pizza Sauce, recipe follows
2 tablespoons olive oil
1/2 teaspoon dried oregano
3 cloves garlic, minced
1 pinch crushed red pepper flakes
One 32-ounce can crushed tomatoes
1 sprig fresh basil
Kosher salt

Steps:

  • Cut the mozzarella into approximately 2-1/2-by-1/2-inch sticks (you should have about 16 sticks, depending on the shape of your mozzarella).
  • Put the flour in a small bowl. Beat the milk with the eggs in another bowl. Stir together the breadcrumbs and Parmesan in a third wide, shallow bowl.
  • Working one at a time, coat a mozzarella stick in flour and shake off the excess. Dip the stick in egg, letting the excess drip off, then add it to the breadcrumbs and roll it to coat. Dip the stick in the egg one more time, again letting the excess drip off, and roll it in a final coat of breadcrumbs. You can pat the mozzarella stick gently between your hands to smooth out the coating. Transfer the coated mozzarella stick to a platter. Repeat with the remaining mozzarella sticks. Refrigerate the mozzarella sticks until cold, about 15 minutes.
  • Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. Have a large brown paper bag ready for the fried sticks (they will stick to paper towels). Add half of the mozzarella sticks and fry, turning once, until golden brown on both sides, about 1 minute total. Transfer to the paper bag to drain. Return the oil to 350 degrees F (this is important, as the cheese will seep out if it is not hot enough) and fry the remaining mozzarella sticks.
  • Serve hot with Homemade Pizza Sauce on the side.
  • Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.

FRIED MOZZARELLA CHEESE STICKS



Fried Mozzarella Cheese Sticks image

These fried cheese sticks are very easy to prepare and sooo good. Enjoy!

Provided by NANCI RENN

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 8

Number Of Ingredients 8

2 eggs, beaten
¼ cup water
1 ½ cups Italian seasoned bread crumbs
½ teaspoon garlic salt
⅔ cup all-purpose flour
⅓ cup cornstarch
1 quart oil for deep frying
1 (16 ounce) package mozzarella cheese sticks

Steps:

  • In a small bowl, mix the eggs and water.
  • Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
  • In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
  • One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 29.5 g, Cholesterol 82.8 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 7.5 g, Sodium 805.5 mg, Sugar 1.5 g

MINI MOZZARELLA STICKS WITH MARINARA DIPPING SAUCE



Mini Mozzarella Sticks with Marinara Dipping Sauce image

Mozzarella sticks are a must-order whenever I see them on a menu, but the truth is they are really easy to prepare at home, too. All it takes is a few basic ingredients you probably already have on hand and a little patience. Once you try this recipe, I guarantee you're going to want to make it over and over again! I chose to make them mini because I always feel badly double-dipping my mozz sticks in the group marinara, and these mini ones are perfect for just one dunk. Enjoy the mozzarella sticks dunked into marinara sauce or on a salad. They can also be assembled in advance and stored in the freezer, ready to fry anytime you want an appetizer or snack.

Provided by Elena Besser

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups panko
3 large eggs
1 cup all-purpose flour
Kosher salt
1 cup grated Parmesan, plus more for serving
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
1 teaspoon dried parsley (optional)
One 12-ounce block whole milk mozzarella cheese, cut into twenty-four 2-inch sticks or Twelve 1-ounce mozzarella string cheese sticks, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon fennel seeds
1 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced
One 15-ounce can tomato sauce
Neutral oil, such as canola, grapeseed or vegetable
2 tablespoons chopped fresh flat-leaf parsley leaves

Steps:

  • Line a rimmed baking sheet with parchment paper. Make room for the baking sheet in your freezer.
  • Blitz the panko in a food processor until it has the texture of coarse sand. Make a dredging station by preparing 3 large resealable plastic bags. In the first bag, whisk together the eggs with 3 tablespoons water. In the second, combine the flour and 1 tablespoon salt. In the third, combine the panko and Parmesan, as well as the dried basil, dried oregano and/or dried parsley if using.
  • Working in an assembly line, add the mozzarella to the egg mixture, tossing to coat. Allow any excess egg to drip off, then transfer the mozzarella to the flour mixture and shake to coat. Transfer the mozzarella back to the egg mixture, tossing to coat. Transfer the mozzarella to the panko mixture and shake to coat. Transfer the mozzarella back to the egg mixture and then the panko mixture one more time, then place on the parchment-lined baking sheet. Place the baking sheet with the mozzarella sticks in the freezer for 20 to 30 minutes (see Cook's Note).
  • Meanwhile, make the marinara sauce. Heat the olive oil in a medium saucepan over medium heat. Add the fennel seeds and red pepper flakes and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the garlic and cook, stirring occasionally, 1 minute more. Stir in the tomato sauce and cook, stirring occasionally, until thickened, 10 to 15 minutes. Season with salt to taste and keep warm.
  • When ready to fry the mini mozzarella sticks, add a 1/2 inch of neutral oil to a large skillet or Dutch oven and heat over medium heat until shimmering. Set a wire rack inside a rimmed baking sheet or line with paper towels.
  • Fry the mozzarella sticks in batches until golden, 1 to 2 minutes per side. Transfer to the wire rack and immediately season with salt.
  • Pour the marinara sauce into a ramekin, then place the mozzarella sticks on a serving platter, top with some Parmesan and the chopped parsley and enjoy!

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