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Fresh Mozzarella Sticks with Homemade Marinara

Sounds boring, right? Give these chain restaurant staples an upgrade by making them at home with quality cheese and homemade marinara. Patience is key: don’t skip triple breading and freezing overnight. By frying frozen, the batter will seal around the mozzarella and you won’t be left with a mess.
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Ingredients
  

MARINARA

  • 28 ounces San Marzano peeled tomatoes
  • 6 ounces tomato paste
  • 1/4 cup fresh chopped parsley 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 6 tablespoons olive oil
  • 1 shallot minced
  • 1/2 cup dry white wine such as Chardonnay

MOZZARELLA STICKS

  • 1 pound fresh mozzarella log unsliced
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt plus more
  • for seasoning
  • 3 cups Italian breadcrumbs
  • 3 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 4 large eggs
  • 1/4 cup cold water
  • 4 cups vegetable oil

Instructions
 

MARINARA

  • Blend tomatoes, tomato paste, parsley, garlic, oregano, salt, and crushed red pepper in a food processor until smooth.
  • Warm olive oil in a large skillet over medium heat. Add the shallot and cook for 2 minutes.
  • Add the blended tomatoes and white wine. Simmer for 30 minutes, or until thickened, stirring often.

MOZZARELLA STICKS

  • Cut mozzarella log lengthwise into 4 quarters, then cut each stick to about 2 inches long.
  • Whisk flour and salt together in a small bowl.
  • Whisk together breadcrumbs, onion powder, garlic powder, basil, oregano, and parsley in a separate bowl.
  • Whisk together eggs and water in a small, shallow bowl.
  • One by one, dredge mozzarella sticks in the flour mixture, tapping gently to remove excess. Then, coat in the egg mixture, followed by the breadcrumb mixture. (Pro tip: keep one hand dedicated to the dry mixture and the other for the wet.)
  • Place on a baking tray and freeze overnight.
  • The next day, add oil to a heavy-bottom pan at least 2- to 3-inches deep.
  • Heat oil until it reaches 350°F.
  • Gently place the sticks in oil one at a time. Fry for 2 to 3 minutes, or until golden brown. Don’t overcrowd the pan.
  • Remove sticks from the oil with a slotted spoon and drain on a paper towel– lined plate. Season with salt and serve with marinara dipping sauce.