Cheesy mozzarella pulls

Cheesy mozzarella pulls

Oozing with flavour and topped off with a sweet and sticky tomato sauce, these Cheesy mozzarella pulls are the ultimate snack. Even better than a fast food joint!

TOTAL TIME 1 hour 15 minutes + FREEZING  | MAKES 12 

INGREDIENTS

MOZZARELLA STICKS

3/4 cup flour 
2 tsp salt
1 tsp pepper 
1 tsp garlic powder
1 egg, beaten 
1 1/2 tsp water 
145 g breadcrumbs
1 tbsp Italian seasoning 
600 g mozzarella, cut into 2cm thick sticks
Oil, for shallow frying

SWEET & STICKY SAUCE

1 red pepper, deseeded and finely chopped
1 red chilli, finely chopped
1 cm ginger, peeled and grated
2  garlic cloves, minced
1x 400g  can chopped tomatoes
½  cup castor sugar
2 tbsp red wine vinegar

METHOD

MOZZARELLA STICKS

LINE a rimmed baking sheet with parchment paper; set aside. 

COMBINE the flour, salt, pepper and garlic powder in a shallow bowl. In a second bowl, whisk egg and water together. In a third bowl, combine panko crumbs and the Italian seasoning.

WORKING with one piece at a time, dip the mozzarella sticks into the egg, followed by the flour mixture, back into the egg and finally into the panko. Place the crumbed cheese sticks on the prepared baking sheet and freeze for 45 minutes.

SWEET & STICKY SAUCE

COMBINE all the ingredients together in a pot and bring to a boil. Simmer for 15 minutes, then lower the heat and cook for a further 10 minutes until reduced and slightly sticky. Remove from the heat.

TO SERVE

HEAT a pot of oil over medium heat. Deep-fry the mozzarella sticks in batches of 2 until golden brown and crisp, about 3-4 minutes. Remove from oil and place on a plate lined with paper towel. 

SERVE mozzarella sticks immediately with sweet & sticky sauce.

FOOD TEAM TIP: To prevent the mozzarella sticks from breaking during frying, handle them as little as possible. If any cheese starts oozing out, fry the sticks for a little longer until the cheese is set. 

Print Recipe

Cheesy mozzarella pulls 

Fried cheesy snack – Fast food

By Jezza-Rae Larsen – Serves: Makes 12 

Total Time: 1 Hour 15 minutes + FREEZING

Oozing with flavour and topped off with a sweet and sticky tomato sauce, these Cheesy mozzarella pulls are the ultimate snack. Even better than a fast food joint!

Ingredients

• MOZZARELLA STICKS
• 3/4 cup flour 
• 2 tsp salt 
• 1 tsp pepper 
• 1 tsp garlic powder
• 1 egg, beaten 
• 1 1/2 tsp water 
• 145 g breadcrumbs 
• 1 tbsp Italian seasoning 
• 600 g mozzarella, cut into 2cm thick sticks 
• Oil, for shallow frying
• SWEET & STICKY SAUCE
• 1 red pepper, deseeded and finely chopped 
• 1 red chilli, finely chopped
• 1 cm ginger, peeled and grated 
• 2  garlic cloves, minced 
• 1x 400g  can chopped tomatoes 
• ½  cup castor sugar
• 2 tbsp red wine vinegar 

Instructions

MOZZARELLA STICKS

1

LINE a rimmed baking sheet with parchment paper; set aside. 

2

COMBINE the flour, salt, pepper and garlic powder in a shallow bowl. In a second bowl, whisk egg and water together. In a third bowl, combine panko crumbs and the Italian seasoning.

3

WORKING with one piece at a time, dip the mozzarella sticks into the egg, followed by the flour mixture, back into the egg and finally into the panko. Place the crumbed cheese sticks on the prepared baking sheet and freeze for 45 minutes.

SWEET & STICKY SAUCE

4

COMBINE all the ingredients together in a pot and bring to a boil. Simmer for 15 minutes, then lower the heat and cook for a further 10 minutes until reduced and slightly sticky. Remove from the heat.

TO SERVE

5

HEAT a pot of oil over medium heat. Deep-fry the mozzarella sticks in batches of 2 until golden brown and crisp, about 3-4 minutes. Remove from oil and place on a plate lined with paper towel. 

6

SERVE mozzarella sticks immediately with sweet & sticky sauce.

Notes

FOOD TEAM TIP: To prevent the mozzarella sticks from breaking during frying, handle them as little as possible. If any cheese starts oozing out, fry the sticks for a little longer until the cheese is set. 

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Reuben Riffel’s butternut, sage and bacon mac and cheese

Recipes & styling: Jezza-Rae Larsen

Photography: Callen Jefferson