RECIPES
60 culturecheesemag.com THE HOT LIS T 2024
¼ cup fresh chopped parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon crushed
red pepper
6 tablespoons olive oil
1 shallot, minced
½ cup dry white wine such
as Chardonnay
MOZZARELLA STICKS:
1 pound fresh mozzarella
log, unsliced
½ cup all-purpose flour
½ teaspoon salt, plus more
for seasoning
3 cups Italian breadcrumbs
3 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
4 large eggs
¼ cup cold water
4 cups vegetable oil
MARINARA:
fBlend tomatoes, tomato
paste, parsley, garlic,
oregano, salt, and crushed
red pepper in a food
processor until smooth.
fWarm olive oil in a large
skillet over medium heat.
Add the shallot and cook
for 2 minutes.
fAdd the blended tomatoes
and white wine. Simmer
for 30 minutes, or until
thickened, stirring often.
MOZZARELLA STICKS:
fCut mozzarella log
lengthwise into 4 quarters,
then cut each stick to about
2 inches long.
fWhisk flour and salt
together in a small bowl.
fWhisk together
breadcrumbs, onion
powder, garlic powder,
basil, oregano, and parsley
in a separate bowl.
fWhisk together eggs
and water in a small,
shallow bowl.
fOne by one, dredge
mozzarella sticks in the
flour mixture, tapping
gently to remove excess.
Then, coat in the egg
mixture, followed by the
breadcrumb mixture.
(Pro tip: keep one hand
dedicated to the dry
mixture and the other
for the wet.)
fPlace on a baking tray and
freeze overnight.
fThe next day, add oil to a
heavy-bottom pan at least
2- to 3-inches deep.
fHeat oil until it
reaches 350°F.
fGently place the sticks in
oil one at a time. Fry for
2 to 3 minutes, or until
golden brown. Don't
overcrowd the pan.
fRemove sticks from the oil
with a slotted spoon and
drain on a paper towel–
lined plate. Season with salt
and serve with marinara
dipping sauce.
