Chipotle Mozzarella Sticks

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Step 1.

Cut the mozzarella into short, evenly sized sticks.

Step 2.

Place the flour into a bowl with 1 tbsp paprika, 1 tbsp cumin, 1 tbsp oregano and ½ tsp salt. Crack the eggs into another bowl and whisk in the milk. Pour the panko bread crumbs into a separate bowl and add 1 tbsp paprika, 1 tbsp cumin, 1 tbsp oregano and ½ tsp salt.

Step 3.

Take one mozzarella stick, dredge in the flour, shaking off the excess. Dip into the egg mixture and then into the panko, pressing well so the panko sticks. Repeat this process so each stick is double coated. Repeat for all of the mozzarella sticks and pop them into the freezer whilst you make the sauce.

Step 4.

Finely slice the garlic.

Step 5.

Pour a large glug of oil into a pan and gently fry the garlic on a low heat. Add in the chipotle paste and cook for a further 4 mins. Pour in the chopped tomatoes and cook on a low heat for 10 mins. Finish with 100ml of water and a pinch of salt.

Step 6.

Fill a large pot with vegetable oil and heat up over a medium high heat. Working in batches, fry the mozzarella, turning frequently until it is golden brown, around 2-3 mins. Transfer to a paper towel lined plate.

Step 7.

Serve hot with the smoky chipotle sauce

Double dipping the mozzarella sticks into the breadcrumbs is key to a beautifully crispy exterior.

800g Low Moisture Mozzarella Cheese
2 Tbsp Paprika
2 Tbsp Ground Cumin
2 Tbsp Ground Oregano
3 Large Eggs
150ml Milk
200g Panko Breadcrumbs
200g Plain Flour
3 Cloves Of Garlic
2 Tbsp Chipotle Paste
400g Tinned Chopped Tomatoes
Olive Oil
Vegetable Oil
Salt