I think I’ve finally found the perfect high-low aperitivo. Mozzarella sticks are one of my favourite things to order when a few drinks are flowing, and making them at home is surprisingly straightforward. They’re gloriously trashy in the best possible way — crunchy, salty and utterly comforting.
The key is to use a low-moisture block mozzarella (often labelled mozzarella cucina) rather than the wet, salad-style balls. I cut the block into even sticks, coat each one twice and then freeze them solid before they ever meet the oil. That double coating and the freezing step give you a thick, crunchy shell and, crucially, stop the cheese from escaping into the pan while frying.
The tomato dip I make here is deliberately simple — a tin of whole plum tomatoes reduced with a little butter, onion, garlic and a pinch of sugar until it becomes rich and silky. It’s smooth and creamy, the perfect foil for the crunchy, salty mozzarella.
For a true high-low pairing, I like to serve these with a Tomatini — a tomato martini made with fresh tomato, vodka, white balsamic and a touch of sugar syrup. It’s cold, sharp and slightly sweet, and it cuts through the fried cheese beautifully, balancing the richness and refreshing the palate.
High-low, exactly as it should be: a nice drink and a very silly snack. Below you’ll find the full recipe, with quantities and step-by-step instructions so you can recreate these at home without stress.
MOZZARELLA STICKS, EASY TOMATO DIP
Let’s not lie, we all love a mozzarella stick. These are exactly what you want with a drink in your hand: crunchy on the outside, gooey inside and accompanied by a simple, silky tomato dip.
Ingredients
-
200
g
block mozzarella cucina
(low-moisture) -
110
g
plain flour -
125
g
panko breadcrumbs -
1.5
tsp
dried oregano -
1.5
tsp
dried basil -
1.5
tsp
onion powder -
1
tsp
garlic powder -
neutral oil
for frying - salt & freshly ground black pepper
Dipping Sauce
-
400
g tin
whole plum tomatoes -
30
g
unsalted butter -
½
onion
peeled & chopped into wedges -
5
garlic cloves
peeled -
½
tsp
sugar
Instructions
-
Cut the block of mozzarella into even sticks, roughly 1cm wide and 1cm deep. Try to keep them uniform so they cook evenly. Set the cut sticks aside on a tray while you prepare the coating.
-
In a mixing bowl, combine the plain flour with a good pinch of salt. Gradually whisk in 240ml of ice-cold water until you have a thin, silky batter. The cold water helps the batter cling and crisp up when fried.
-
Pulse the panko breadcrumbs with the dried oregano, dried basil, onion powder, garlic powder and a generous pinch of salt and freshly ground black pepper in a food processor until slightly finer. Pour the seasoned breadcrumbs into a shallow bowl for coating.
-
Coat each mozzarella stick first in the batter, then press into the breadcrumbs so they are thoroughly covered. Lay the coated sticks on a lined baking tray and let them rest for 15 minutes. Return each stick to the batter, then again into the breadcrumbs for a second layer of coating. Make sure the ends are well covered — any gaps will let cheese escape during frying and leave you with fried crumbs instead of sticks. Once double-coated, place the tray into the freezer and freeze the mozzarella sticks until completely solid, about 3 hours.
-
While the sticks freeze, make the tomato dipping sauce. In a medium saucepan over medium heat, combine the tin of whole plum tomatoes, the butter, the onion wedges, the peeled garlic cloves, the sugar and a good pinch of salt. Bring to a gentle simmer, then lower the heat and cook for about 35 minutes, stirring occasionally, until the sauce has reduced and the flavours are concentrated. Remove from the heat and blend with a hand blender until smooth and silky. Allow to cool slightly before tasting and adjusting seasoning.
-
When you’re ready to fry, heat roughly 7cm of neutral oil in a medium heavy-bottomed pan over medium heat and let it stabilise for a few minutes. Fry 3–4 frozen mozzarella sticks at a time so the oil temperature stays steady. Fry until deeply golden and crisp and the sticks are floating, about 2 minutes each batch. If they brown much faster, reduce the heat slightly. Remove with a slotted spoon to a few sheets of kitchen paper to drain excess oil.
-
Arrange the mozzarella sticks on a plate and serve immediately with the warm tomato dipping sauce on the side. They’re best eaten hot for that lovely cheese pull. For a more casual serving, pile them on a board with small bowls of sauce and let guests help themselves.
Check this one out on my Instagram!