Fried Mozzarella Recipe

Cut and chill

Slice the 16 oz mozzarella block into 16 sticks (about 1/2" x 1/2" x 3" each) or 8 larger rectangles. Pat dry with paper towels. Place the cut pieces on a tray in a single layer and freeze for at least 30 minutes (this helps prevent the cheese from melting too quickly during frying).

Set up three shallow bowls or rimmed plates: Bowl 1 - all-purpose flour (1 cup) mixed with cornstarch (2 tbsp, optional) and a pinch of salt; Bowl 2 - beat 2 large eggs with 2 tbsp milk until smooth; Bowl 3 - combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp ground black pepper. Press down the breadcrumb mixture so it is compact and ready for coating.

Line a baking sheet with parchment and set a wire rack or plate nearby to rest coated sticks prior to frying.

Working with a few pieces at a time (to keep breading dry), dredge each chilled mozzarella stick in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press firmly into the breadcrumb mixture to coat all sides. For a thicker, more secure crust, return the coated stick to the egg wash and then again to the breadcrumbs for a double coat.

Place coated sticks on the prepared rack or tray. Once all are coated, return them to the freezer for at least 15 minutes (ideal 20–30 minutes) to set the coating and further reduce the risk of cheese leaking during frying.

While the coated cheese chills, make the sauce: heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1 tsp minced garlic and sauté 30 seconds until fragrant (do not brown). Add 1 cup tomato sauce, 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp salt, 1/4 tsp sugar (optional), and 1/8 tsp red pepper flakes (optional). Stir and simmer gently for 6–8 minutes to marry flavors. Taste and adjust seasoning. Keep warm on very low heat or transfer to a small serving bowl.

Pour about 3–4 cups of neutral frying oil into a medium heavy-bottomed saucepan or deep skillet so the oil depth is about 1–1.5 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil—it should sizzle and brown in about 30–45 seconds.

Working in small batches (4–6 pieces depending on pan size), fry the chilled, coated mozzarella sticks for 1 to 1 1/2 minutes per side, turning once, until golden brown and crisp. Do not overcrowd the pan. If oil temperature drops below 320°F, let it recover back to ~350°F before the next batch.

Use a slotted spoon or spider to transfer fried sticks to a paper towel–lined tray to drain. Keep finished batches warm in a preheated 200°F (95°C) oven on a wire rack while you finish frying the rest, for about 5–10 minutes maximum (avoid extended holding to prevent sogginess).

Arrange fried mozzarella on a serving platter with the warm tomato dipping sauce in a small bowl. Garnish with fresh basil leaves if desired. Serve immediately so the exterior is crisp and the interior is gooey.