Cheesy mozzarella pulls
Oozing with flavour and topped off with a sweet and sticky tomato sauce, these Cheesy mozzarella pulls are the ultimate snack. Even better than a fast food joint!
TOTAL TIME 1 hour 15 minutes + FREEZING | MAKES 12
INGREDIENTS
MOZZARELLA STICKS
3/4 cup flour
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 egg, beaten
1 1/2 tsp water
145 g breadcrumbs
1 tbsp Italian seasoning
600 g mozzarella, cut into 2cm thick sticks
Oil, for shallow frying
SWEET & STICKY SAUCE
1 red pepper, deseeded and finely chopped
1 red chilli, finely chopped
1 cm ginger, peeled and grated
2 garlic cloves, minced
1x 400g can chopped tomatoes
½ cup castor sugar
2 tbsp red wine vinegar
METHOD
MOZZARELLA STICKS
LINE a rimmed baking sheet with parchment paper; set aside.
COMBINE the flour, salt, pepper and garlic powder in a shallow bowl. In a second bowl, whisk egg and water together. In a third bowl, combine panko crumbs and the Italian seasoning.
WORKING with one piece at a time, dip the mozzarella sticks into the egg, followed by the flour mixture, back into the egg and finally into the panko. Place the crumbed cheese sticks on the prepared baking sheet and freeze for 45 minutes.
SWEET & STICKY SAUCE
COMBINE all the ingredients together in a pot and bring to a boil. Simmer for 15 minutes, then lower the heat and cook for a further 10 minutes until reduced and slightly sticky. Remove from the heat.
TO SERVE
HEAT a pot of oil over medium heat. Deep-fry the mozzarella sticks in batches of 2 until golden brown and crisp, about 3-4 minutes. Remove from oil and place on a plate lined with paper towel.
SERVE mozzarella sticks immediately with sweet & sticky sauce.
FOOD TEAM TIP: To prevent the mozzarella sticks from breaking during frying, handle them as little as possible. If any cheese starts oozing out, fry the sticks for a little longer until the cheese is set.
Oozing with flavour and topped off with a sweet and sticky tomato sauce, these Cheesy mozzarella pulls are the ultimate snack. Even better than a fast food joint! MOZZARELLA STICKS LINE a rimmed baking sheet with parchment paper; set aside. COMBINE the flour, salt, pepper and garlic powder in a shallow bowl. In a second bowl, whisk egg and water together. In a third bowl, combine panko crumbs and the Italian seasoning. WORKING with one piece at a time, dip the mozzarella sticks into the egg, followed by the flour mixture, back into the egg and finally into the panko. Place the crumbed cheese sticks on the prepared baking sheet and freeze for 45 minutes. SWEET & STICKY SAUCE COMBINE all the ingredients together in a pot and bring to a boil. Simmer for 15 minutes, then lower the heat and cook for a further 10 minutes until reduced and slightly sticky. Remove from the heat. TO SERVE HEAT a pot of oil over medium heat. Deep-fry the mozzarella sticks in batches of 2 until golden brown and crisp, about 3-4 minutes. Remove from oil and place on a plate lined with paper towel. SERVE mozzarella sticks immediately with sweet & sticky sauce. FOOD TEAM TIP: To prevent the mozzarella sticks from breaking during frying, handle them as little as possible. If any cheese starts oozing out, fry the sticks for a little longer until the cheese is set. Cheesy mozzarella pulls
Ingredients
Instructions
Notes
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ALSO SEE: Reuben Riffel Mac and cheese
