• 400g block mozzarella
  • 3 tbsp plain flour, heavily seasoned
  • 2 eggs, beaten
  • 100g panko breadcrumbs
  • 1 tsp garlic salt
  • 1 tsp dried oregano
  • oil, for deep-frying


  • 1 1/2 tbsp olive oil
  • 1 tbsp butter
  • 1/2 onion, chopped
  • 1 clove garlic, crushed
  • dried chilli flakes, a good pinch
  • 1/4 tsp smoked paprika
  • 100g tinned chopped tomatoes
  • 1/2 tsp sugar (any kind)


  • STEP 1

    Cut the mozzarella into thick slices then into 2cm-wide fingers and leave to sit on kitchen paper for 10 minutes.

  • STEP 2

    Put the flour, egg and panko into separate bowls. Tip the garlic salt and oregano into the breadcrumbs and toss. Line a baking tray with baking paper. Dip each mozzarella stick first in the flour, then egg, then breadcrumbs. Line them up on the tray as you coat them, then put in the freezer. Once frozen, transfer into freezer bags.

  • STEP 3

    To make the sauce, heat the olive oil and butter in a pan, then cook the onion and garlic until really soft. Add the chilli flakes, paprika, tomatoes and sugar, and simmer for 15 minutes until thickened. Use a stick blender to whizz until smooth, then freeze. When needed, defrost in a pan and simmer for 5 minutes before serving.

  • STEP 4

    Fill a pan no more than 1/3 full of oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the mozzarella sticks in batches, straight from frozen, for 4-5 minutes until golden brown, and drain on kitchen paper. Serve with the warm dipping sauce.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating