Mozzarella Sticks
Ingredients
- 400 gBuffalo milk mozzarella ("di bufala") (in sticks)
- 100 gWheat flour
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 1 tbspDried Herbs de Provence
- 750 mlPeanut oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspHot pepper en poudre (to mix with the breadcrumbs)
Method
A golden, rigid crust that snaps to release a molten, stretchy cheese center. The aroma of toasted breadcrumbs and herbs promises a radical contrast in textures.
- 1
Cut the mozzarella into regular sticks about 1 cm thick and 8 cm long. They should be very cold to make handling easier.
- 2
Dredge the sticks in flour, then dip them in the eggs beaten with salt and pepper. Then coat them in the breadcrumbs mixed with herbes de Provence and garlic powder.
- 3
Dip each stick a second time in the egg and then in the breadcrumbs. This double coating is essential to prevent the cheese from leaking during cooking.
- 4
Place the sticks in the freezer for 30 minutes. The cold will set the breading and ensure the center stays intact while the outside browns.
- 5
Dip the sticks in oil at 180°C. When the crust is golden and the cheese just starts to peek through, remove immediately and drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Freezing is crucial: it prevents the cheese from melting before the crust is set.
- Check the oil temperature with a small piece of bread; it should brown in 30 seconds.
How long does this dish keep?
Eat immediately after frying. You can freeze the raw sticks after the double breading step.
