Masala mozzarella sticks
These crunchy, melting mozzarella sticks have an Indian-spiced crumb coating. If you love cheese, you'll devour this shareable starter or party dish. They are delicious with my quick tomato dip.
Ingredients
For the mozzarella sticks
- 400g/14oz block mozzarella cucina
- 150ml/5fl oz full-fat milk, at room temperature
- 75²µ/2¾´Ç³ú plain flour
- 3 tbsp tikka masala curry paste
- 125²µ/4½´Ç³ú panko breadcrumbs
- 30g/1oz cornflour
- 1 litre/1¾ pint neutral oil, such as rapeseed oil, for deep-frying
- 1 tbsp chopped fresh coriander, to garnish
For the quick tomato dip
- 2 tbsp olive oil
- 4 large garlic cloves, crushed
- ¼ tsp dried chilli flakes
- 1 tsp garam masala
- 2 x 400g tins chopped tomatoes
- ½ tsp salt
- 2 tsp white granulated sugar
Method
To make the mozzarella sticks, cut the mozzarella into 16 equal sticks, each one about 7cm/2¾in long and set aside.
Whisk together the milk, flour and curry paste in a bowl for about 2 minutes, or until smooth. Set aside.
Place the breadcrumbs in a wide bowl or plate. Set aside next to the flour mixture.
Sprinkle the cornflour over the mozzarella sticks and toss well to ensure all the sticks are evenly coated.
One at a time, take a mozzarella stick and dip it in the milk mixture (allowing any excess to drip off) and then into the breadcrumbs. Carefully toss to ensure it is very well coated in the breadcrumbs. You might want to press them on with your fingers to ensure the mozzarella stick is properly coated (and this will prevent them from splitting when frying) – the fewer gaps, the better. Place on a freezer-safe tray lined with baking paper and repeat with the remaining mozzarella sticks.
Transfer the mozzarella sticks to the freezer for a minimum of 2 hours – this will firm up the cheese and breadcrumbs and make the mozzarella sticks easier to fry.
Meanwhile, make the quick tomato dip. Heat the olive oil in a saucepan over a low heat and add the garlic, chilli flakes and garam masala and fry for around 20 seconds. Pour in the tomatoes and add the salt and sugar. Stir well and bring to the boil. Turn the heat to low, cover and cook for 20 minutes.
Leave the sauce to cool and then blend with a stick blender until the dip is the consistency of pizza sauce. Serve hot, cold or at room temperature. I like to chill it in the fridge and serve it cold with the hot mozzarella sticks.
To fry the mozzarella sticks, heat the neutral oil to 200C in a deep saucepan or wok suitable for deep-frying. (CAUTION: Hot oil can be dangerous. Do not leave unattended). Carefully lower 3–4 mozzarella sticks into the oil, taking care not to overcrowd the pan. Cook for 20–30 seconds before turning with a slotted spoon (this will give the breadcrumbs time to firm up).
Turn and fry until the mozzarella sticks are a deep golden brown colour and for no longer than 60 seconds per batch. Remove from the pan, letting any excess oil drain away, and transfer to a plate lined with kitchen paper. Fry the remaining mozzarella sticks in batches, making sure the oil remains at 200C throughout.
Serve the mozzarella sticks immediately, sprinkled with coriander and with the tomato dip alongside.
Recipe Tips
These mozzarella sticks can be frozen. Freeze the mozzarella sticks as per the recipe then remove from the tray and transfer to a freezer-safe bag or sealed container. Keep in the freezer and when ready to eat, fry straight from frozen as per the recipe.
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