Fried cheese with a spicy, thick tomato sauce: you know these will be gone in minutes!
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Yields:
16 serving(s)
Prep Time:
45 mins
Cook Time:
45 mins
Total Time:
1 hr 30 mins
Cal/Serv:
80
Ingredients
FOR THE JAM
400g
tin chopped tomatoes
1Tbsp.
tomato purée
2
red chillies, deseeded and finely chopped
3Tbsp.
runny honey
1Tbsp.
red wine vinegar
FOR THE DIPPERS
400g
firm mozzarella
25g
plain flour
2
medium eggs
75g
panko breadcrumbs
Vegetable oil, to fry
Directions
Step 1In a medium pan, heat chopped tomatoes, tomato purée, chillies, runny honey and vinegar until bubbling. Reduce heat and simmer for 30min, stirring frequently, until thickened. Cool.
Step 2 Line a large baking sheet with baking parchment. Cut mozzarella into 16 finger-sized sticks. Measure the flour into a shallow bowl and season. Crack eggs into a separate bowl and beat to combine. Measure panko breadcrumbs into a third bowl.
Step 3Working 1 at a time, roll a mozzarella stick in flour (gently shake off excess), then coat in egg and finally breadcrumbs. Arrange on the lined sheet. Repeat to coat remaining mozzarella sticks. Freeze for 45min, or until solid.
Step 4Heat a shallow layer of vegetable oil in a large frying pan until hot. Fry the sticks for 2min, or until golden all over. Using a slotted spoon, lift on to kitchen paper to drain. Season with fine salt and serve with the tomato jam for dipping.
GET AHEAD Coat and freeze the mozzarella sticks on a lined baking sheet until solid. Transfer to a freezer bag and freeze for up to 1 month. Make, cool and freeze the tomato jam in an airtight container for up to a month. To serve, thaw sauce and complete recipe.
Per canapé (with sauce):
Calories: 80
Protein: 40g
Fat: 5g
Saturates: 2g
Carbs: 6g
Sugars: 3g
Fibre: 0.3g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
