Baked mozzarella sticks

Based on 8 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
35
min.
Preparation
10
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
400 g mozzarella cheese
shallot
1 clove garlic
2 tbsp olive oil
1 tbsp tomato paste
canned whole peeled tomato
200 g panko breadcrumbs
200 g plain cornflakes
1 tsp salt
½ tsp onion powder
¼ tsp garlic powder
1 tsp Piment d'Espelette
1 tsp herbes de Provence
eggs
200 g flour
100 g starch
salt
Metric
Imperial

Utensils

  • 1 knife
  • 1 cutting board
  • saucepan
  • spatula
  • oven
  • food processor
  • 4 bowls
  • 1 baking sheet
  • parchment paper

Nutrition per serving

Cal
1045
Protein
40 g
Fat
34 g
Carb
146 g
  • Step 1/4

    Cut the mozzarella into finger-width strips. Freeze for at least 1 hour. Finely dice shallot. Finely mince the garlic.
    • 400 g mozzarella cheese
    • shallot
    • 1 clove garlic
    • 1 knife
    • 1 cutting board

    Cut the mozzarella into finger-width strips. Freeze for at least 1 hour. Finely dice shallot. Finely mince the garlic.

  • Step 2/4

    Add olive oil to a saucepan over medium heat and stir-fry shallot for approx. 2-3 min., or until translucent. Add garlic and tomato paste and sauté approx. a further 2- 3 min., or until lightly browned. Add the canned whole tomato and let simmer for approx. 10-15 min. Season with salt and set aside.
    • 2 tbsp olive oil
    • 1 tbsp tomato paste
    • canned whole peeled tomato
    • salt
    • saucepan
    • spatula

    Add olive oil to a saucepan over medium heat and stir-fry shallot for approx. 2-3 min., or until translucent. Add garlic and tomato paste and sauté approx. a further 2- 3 min., or until lightly browned. Add the canned whole tomato and let simmer for approx. 10-15 min. Season with salt and set aside.

  • Step 3/4

    Preheat the oven to 200°C/390°F. Put panko with cornflakes, salt, garlic powder, onion powder, Piment d'Espelette and herbes de Provence into a blender. Mix until very fine and smooth.
    • 200 g panko breadcrumbs
    • 200 g plain cornflakes
    • 1 tsp salt
    • 1 tsp Piment d'Espelette
    • 1 tsp herbes de Provence
    • ½ tsp onion powder
    • ¼ tsp garlic powder
    • oven
    • food processor

    Preheat the oven to 200°C/390°F. Put panko with cornflakes, salt, garlic powder, onion powder, Piment d'Espelette and herbes de Provence into a blender. Mix until very fine and smooth.

  • Step 4/4

    Beat the eggs in a bowl. Mix flour with starch in another bowl and put the panko coating in a third bowl. Toss well and coat all mozzarella strips first in flour, then in beaten eggs, finish with Panko coating. Dredge each strip again through the bowls with egg and Panko coating, this time without flour. Lay the coated sticks on a parchment-lined baking sheet. Bake for approx. 9-12 min.. Serve with tomato sauce. Enjoy!
    • eggs
    • 200 g flour
    • 100 g starch
    • 4 bowls
    • 1 baking sheet
    • parchment paper

    Beat the eggs in a bowl. Mix flour with starch in another bowl and put the panko coating in a third bowl. Toss well and coat all mozzarella strips first in flour, then in beaten eggs, finish with Panko coating. Dredge each strip again through the bowls with egg and Panko coating, this time without flour. Lay the coated sticks on a parchment-lined baking sheet. Bake for approx. 9-12 min.. Serve with tomato sauce. Enjoy!