Ingredients:

  • 16 oz Low-Moisture, Part-Skim Mozzarella Block (cut into 16 sticks)
  • ½ cup Gluten-Free All-Purpose Flour Blend (must contain Xanthan Gum)
  • 1 tsp Dried Italian Herb Mix
  • ½ tsp Fine Sea Salt (plus more for finishing)
  • ¼ tsp Black Pepper, freshly ground
  • 2 Large Eggs (lightly beaten)
  • 1½ cups Gluten-Free Panko Breadcrumbs
  • 4 cups Neutral Frying Oil (e.g., Canola, Rapeseed, Peanut)
  • 5 oz Tinned Chopped Tomatoes
  • 2 medium Garlic Cloves (minced finely)
  • ½ tsp Dried Oregano
  • 2 tbsp Fresh Basil (chopped)
  • 1 tbsp Olive Oil
  • ¼ tsp Pinch of Sugar (Optional)

Instructions:

  1. Prepare the Cheese: Cut the mozzarella block into 16 uniform sticks (approx. 3-inches long). Crucially, pat the sticks completely dry with a paper towel to aid adhesion.
  2. Set up the Breading Stations: Create three stations in shallow dishes: (1) Combine GF flour, Italian herbs, salt, and pepper; (2) Lightly whisk the two eggs; (3) Place the GF Panko.
  3. Perform the First Dredge: Coat each stick fully in Station 1 (Flour), shaking off excess. Dip into Station 2 (Egg), allowing excess to drip off. Finally, coat thoroughly in Station 3 (Panko), pressing gently to adhere.
  4. Initial Freeze: Place the coated sticks on a lined baking sheet. Freeze uncovered for 30 minutes.
  5. Perform the Second Dredge: Remove the semi-frozen sticks. Dip only into Station 2 (Egg Wash) and then immediately coat heavily in Station 3 (Panko). This double layer is the key to preventing leakage.
  6. The Deep Chill: Return the fully double-coated sticks to the freezer. They must be completely frozen solid before frying—at least 2 hours, but preferably 4 hours or overnight. Do not skip this step.
  7. Sauté Garlic: Heat the olive oil in a small saucepan. Add the minced garlic and oregano; cook for 30 seconds until fragrant. Pour in the tinned tomatoes. Add the salt, pepper, and sugar (if using). Simmer for 10 minutes until slightly thickened. Set aside and stir in the fresh basil just before serving.
  8. Heat the Oil: Pour the frying oil into a heavy-bottomed pot to a depth of about 2 inches. Heat the oil slowly to a precise temperature of 375°F (190°C). Use a thermometer.
  9. Fry in Batches: Working quickly in small batches of 3 or 4, gently lower the frozen sticks into the hot oil. Fry for 3-4 minutes total, turning once, until the coating is deep golden brown and crispy. Remove immediately if any cheese leaks.
  10. Drain and Serve: Remove the sticks with a slotted spoon and place them immediately on a wire rack to drain. Sprinkle lightly with fine sea salt. Serve hot with the warm Marinara Dipper.