Mozzarella Sticks and Dipping Sauce
Recipes Appetizers Italian Vegetarian
Description
There's no need to go to a restaurant to get these tasty little treats when you can make them at home. You can make as many as you want, but proceed with caution, because they are addicting!
Ingredients
Mozzarella Sticks:
1 1/2 c. Italian-style dry breadcrumbs
1 1/3 c. freshly grated Parmesan cheese, divided
1 t. salt
2 - 16 oz. blocks pasteurized mozzarella cheese, cut into 4 by 1/2-inch sticks
4 large eggs, beaten
1 1/2 c. vegetable oil
4 c. Marinara Sauce:
1/2 c. extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 t. sea salt, plus more to taste
1/2 t. freshly ground black pepper, plus more to taste
2 - 32 oz. cans crushed tomatoes
2 dried bay leaves
Directions
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Mozzarella Sticks:
Stir the bread crumbs, 1 c. Parmesan cheese and salt in a medium bowl to blend.
Dip the cheese in the eggs to coat completely, allowing the excess egg to drip back into the bowl. Coat the cheese sticks in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover; freeze until frozen, about 2 hours and up to 2 days.
When ready to cook, heat oil in a large skillet over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese. Serve with the Marinara Sauce.
6-8 servings.
Marinara Sauce:
In a large casserole pot, heat oil over a medium-high heat. Add onions and garlic; saute until onions are translucent, about 10 minutes. Add celery, carrots, and 1/2 t. of each salt and pepper. Saute until all vegetables are soft, about 10 minutes. Add tomatoes and bay leaves; simmer uncovered over low heat until sauce thickens, about 1 hour. Remove and discard the bay leaf. Season sauce with more salt and pepper, to taste.
The sauce can be made 1 day ahead. Cool; cover and refrigerate. Warm over medium heat.