mozzarella "sticks"

Mozzarella “Sticks”

In Naples, a delicious snack of breaded and fried mozzarella is available for consumption as you walk down the city streets.  Usually, you eat them in a couppa, a paper cone served with little skewers.  I decided to make a homemade version using smallish skewers, fresh mozzarella balls, the small ones called ciliegine (cherries) and bread and fry.  These are so simple to make and so fun to eat.  And, perfect for dipping and eating right off the skewer.

24 mini fresh Mozzarella balls (ciliegine)
½ cup AP flour
2 eggs, beaten
1 cup Italian seasoned breadcrumbs or cheesy breadcrumbs (pXX)

3 cups canola or grapeseed oil
2 cups simple sugo (pXX), for serving


Thread four mozzarella balls on a small skewer
Dust each thread with flour, then dip in egg and then cover in breadcrumbs.
Place the mozzarella sticks in the freezer for 30 minutes.
Heat oil to 350 degrees and fry sticks, one at a time for two to three minutes.
Drain on a paper towel and serve immediately with marinara sauce for dipping.