Saturday, March 20, 2010

The Easy Way Out

Around a year ago, I visited a Croatian restaurant with some friends (one of which was Croatian). It felt nice to go with someone who had knowledge of the food and after faring well with some interesting (for lack of a better word) Chinese dishes, I was ready once again to try something new. Soon enough, I realized that Croatian food was a toned down version of Middle Eastern food and I suddenly felt a little more comfortable in my seat. But seriously, let's get to the point. What really stood out was called Strukli, a cottage cheese like dumpling thing coated with bread crumbs and pan fried to golden ooziness. So on a gloomy day like today, I decided that I was far too lazy to make the cheese from scratch (after Googling the Strukli recipe) and chose to make mozzarella sticks instead. And no, I'm not lazy enough to get them store-bought! Ha! But I know you're too lazy to get up and make this so don't judge me for picking the easy way out.    
Mozzarella Sticks
You'll need:
1 pack low moisture mozzarella
1 egg, beaten
1 cup and a half of bread crumbs
1/2 a teaspoon of dried oregano
1/2 a teaspoon of dried parsley
1/2 teaspoon of dried basil
1/2 teaspoon garlic powder
Salt and pepper to taste
Oil for frying

** You can add or remove any of the herbs. You could also mix half a cup of Parmesan with 1 cup of bread crumbs instead of a full cup and a half of bread crumbs.

Cut your mozzarella block into "sticks". Dip each stick into the bread crumbs until fully coated and then dip it into the beaten egg and then into the bread crumbs again. Place your doubled breaded mozzarella sticks on a plate and cover in cling film. Freeze for an hour or two or until they get firm and the bread crumb doesn't... crumble. Heat your oil and fry for up to a minute, turning once. Drain your sticks on a paper towel lined plate. Serve.

Marinara Dipping Sauce:

1 can of whole peeled tomatoes
1/2 onion, minced
1 clove of garlic, minced
1 tablespoon of mixed herbs (Your pick. I picked dried basil, oregano and thyme.)
1 tablespoon of fresh parsley, minced
2 tablespoons of olive oil
Salt and pepper to taste

Heat the olive oil and saute your onion until translucent.  Add your garlic, tomatoes and everything else and cook for 25-35 minutes on low heat.


  1. Looks really good. I'm surprised you don't have a cool story on the origins of the word Marinara!
    I think I might actually try making these. You make it look easy.

  2. Soba! I was too lazy to find the origins. Hehe. If you try them, let me know. Love you, Pookie. Xx.

  3. That dipping sauce is looking so nice and love how you captured it. I like making fresh mozzarella cheese balls almost the same way you make and they are such great with drinks too!


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