Mozzarella Nuggets

Mozzarella Nuggets
Servings: 36 Prep 15 mins Cook 1 min to 2 mins per batch


  • 12 stick of mozzarella (string) cheese
  • 6 sun-dried tomatoes (not packed in oil)
  • 4 eggs
  • 2 cups flavored bread crumbs
  • 3 cups vegetable oil, for frying
  • 1 cup bottled marinara sauce

Make It

1. Remove cheese from plastic wrappers. Cut each cheese stick crosswise into thirds. With a small knife, cut a thin opening along the length of each piece, being careful not to cut completely through.

2. If tomatoes are not pliable, soak in boiling water for 5 minutes. Place them in a stack. Slice stack crosswise into 6 thin slices for a total of 36, each about same length as cheese pieces.

3. Gently tuck one tomato slice into a piece of cheese. Repeat, using all tomato pieces and cheese nuggets.

4. Break 2 of the eggs into a small bowl. Beat lightly. Place 1 cup of the bread crumbs in a shallow dish or pie plate.

5. In a medium-size heavy-bottomed saucepan, heat oil to 350 degrees F on a deep-fry thermometer. Meanwhile, coat 18 of the nuggets: Dip all 18 nuggets in egg, then coat with bread crumbs. Return nuggets to egg for a second round of coating. Return to bread crumbs, tossing to cover completely with crumbs. Set aside on a platter or baking sheet. Discard egg and crumbs. Repeat double coating for remaining 18 nuggets, using remaining 2 eggs and 1 cup bread crumbs.

6. Beginning with the nuggets coated first, fry 5 or 6 in a batch for 1 minute, until golden brown. Remove from oil with a slotted spoon. Place on a paper-towel-lined baking sheet. Keep warm in 200 degrees F oven while frying remaining nuggets. Heat marinara sauce in microwave for 1 minute. Serve nuggets alongside warm sauce.

Nutrition Facts

Servings Per Recipe: 36; Amount Per Serving: cal. (kcal): 71, Fat, total (g): 4, chol. (mg): 22, sat. fat (g): 1, carb. (g): 4, fiber (g): , pro. (g): 4, sodium (mg): 168, Percent Daily Values are based on a 2,000 calorie diet.