Sauce & Fried Mozzarella
Could you eat 8 cheese sticks? No? What if they were breaded and fried? 🤣🤣
I didn't use cheese sticks for this, I used sliced mozzarella which is even better 😆
Flour/cornstarch w/ garlic & onion powder, eggs w/ salt & pepper, bread crumbs w/ italian seasoning...flour, egg, bread, egg, bread, and fry until crispy.
I wanted some sauce with a little kick (for other things) so a taste test was really just an excuse to fry some mozz 🤣 anyway...1 can san marzano, 2 cans fire roasted diced, 1 head of garlic, 1 shallot, 1/2lb chouriço (this is a spicy smoked Portuguese sausage similar to chorizo but with a better taste, don't confuse them 😅), a couple bay leaves, 1/2 can chipotles in adobo sauce, oregano/basil/parsley/scallions/thyme/salt/pepper to taste...cover and simmer until the san marzano tomatoes squish apart with a wooden spoon. Adjust the kick to your liking with the other 1/2 can of chipotles in adobo sauce and crushed red pepper flakes.
If you love cheesy snacks and bold flavors, making your own fried mozzarella paired with a flavorful sauce is a fantastic experience. One thing I found works great is using sliced fresh mozzarella instead of typical cheese sticks because it melts perfectly without losing its shape when fried. To get that satisfying crispy coating, I always alternate flour (or cornstarch) with eggs and seasoned bread crumbs layered twice, adding garlic and onion powder to the flour helps a lot for aroma and depth. When it comes to frying, ensure your oil is hot enough — around 350°F (175°C) — to get that golden crunch quickly without overcooking the cheese inside. I like to use a heavy-bottomed pan for even heat distribution. Drain the fried pieces on paper towels to keep them crisp. The accompanying tomato sauce is a game changer. Using canned San Marzano tomatoes gives it a rich and mildly sweet base. Adding fire-roasted diced tomatoes alongside infuses a subtle smokiness that complements the spicy Portuguese chouriço wonderfully. I sauté garlic and shallot first to build foundational flavor before adding the tomatoes and seasonings like oregano, basil, parsley, and thyme. Chipotles in adobo sauce bring a lovely smoky heat to the sauce; adjusting the amount allows you to control the spiciness just right. The addition of bay leaves during simmering deepens the flavor profile. Let the sauce gently simmer until the tomatoes break down and the sauce thickens to a perfect consistency. Serving tip: This combo makes an epic appetizer or snack. You can also dip the fried mozzarella directly into the sauce or drizzle it over for an extra punch. I recommend serving it alongside some fresh greens or a light salad to balance the richness. Cooking at home allows customizing spice levels and experimenting with herbs. This recipe is a fun way to bring restaurant-quality indulgence to your kitchen, and it’s a crowd-pleaser every time!
