Ingredients:

  • 12 pieces (1 package) Low-moisture part-skim Mozzarella string cheese
  • 1/2 cup (65g) All-purpose flour
  • 2 Large eggs, beaten
  • 1 tbsp (15ml) Whole milk
  • 1 cup (90g) Italian seasoned breadcrumbs
  • 1/2 cup (30g) Panko breadcrumbs
  • 1 tsp (5g) Garlic powder
  • 1/2 tsp (3g) Smoked paprika
  • 2 cups Neutral oil for frying
  • 1 can (14 oz / 400g) Crushed tomatoes
  • 2 cloves Garlic, minced
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (3g) Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper

Instructions:

  1. Prep the cheese. Unwrap the 12 pieces of string cheese and cut them in half if you prefer shorter bites. Note: This creates more surface area for the crunch.
  2. Set up the station. Place 65g all purpose flour in the first bowl, whisk 2 eggs with 15ml milk in the second, and mix 90g Italian crumbs, 30g panko, garlic powder, and paprika in the third.
  3. Perform the first coat. Dredge each cheese stick in flour, shaking off the excess until lightly dusted.
  4. Dip in egg. Submerge the floured stick in the egg mixture until fully coated.
  5. Initial breading. Roll the stick in the breadcrumb mixture, pressing firmly to adhere.
  6. The double dip. Dip the breaded stick back into the egg wash and then once more into the breadcrumbs. Note: This second layer is the insurance policy against leaks.
  7. Flash freeze the sticks. Arrange them on a baking sheet and freeze for at least 1 hours until rock solid.
  8. Simmer the sauce. In a small pot, heat olive oil and sauté minced garlic for 1 minute, then add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer 10 minutes until thickened and fragrant.
  9. Heat the oil. Fill your skillet with 2 cups of oil and heat to 180°C.
  10. Fry in batches. Carefully drop 3-4 sticks into the oil and fry for 1-2 minutes until deep golden and crackling.
  11. Drain and serve. Remove with a slotted spoon to a wire rack and serve immediately with the warm marinara.