Baked mozzarella sticks

Baked mozzarella sticks

Based on 14 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌

Preparation

35 min

Baking

10 min

Resting

60 min

Ingredients

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

Utensils

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

How-To Videos

homemade-tomato-sauce

Homemade tomato sauce

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal1045
Fat34 g
Protein40 g
Carb146 g
  • Step 1/4

    Cut the mozzarella into finger-width strips. Freeze for at least 1 hour. Finely dice shallot. Finely mince the garlic.
    • 200 g mozzarella cheese
    • ½ shallot
    • ½ 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.
    • 1 tbsp olive oil
    • ½ tbsp tomato paste
    • ½ 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.
    • 100 g panko breadcrumbs
    • 100 g plain cornflakes
    • ½ tsp salt
    • ½ tsp Piment d'Espelette
    • ½ tsp herbes de Provence
    • ¼ tsp onion powder
    • 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!
    • 1 eggs
    • 100 g flour
    • 50 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!

  • Enjoy your meal!

    Baked mozzarella sticks

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