Mozzarella Sticks

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.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 671
• Protein: 28 g
• Carbs: 50 g
• Fat: 41 g

Ingredients

• 400 g Buffalo milk mozzarella ("di bufala") ( in sticks )
• 100 g Wheat flour
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 1 tbsp Dried Herbs de Provence
• 750 ml Peanut oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Hot pepper en poudre ( to mix with the breadcrumbs )

Instructions

1. Cheese cutting

   Cut the mozzarella into regular sticks about 1 cm thick and 8 cm long. They should be very cold to make handling easier.

2. Breading

   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. Double breading

   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. Chilling

   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. Quick frying

   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.

Chef's tips

• 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.

Storage

Eat immediately after frying. You can freeze the raw sticks after the double breading step.