Mozzarella Sticks Recipe

Prepare cheese

Cut the mozzarella block into 3/4- to 1-inch thick sticks about 4 inches long. Pat dry with paper towels to remove surface moisture. Arrange on a tray and place in the freezer for 20–30 minutes to firm up (this helps prevent cheese from melting out while frying).

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk together the eggs, milk and cornstarch (if using) until smooth. In a third shallow bowl, combine the plain breadcrumbs, Italian-style breadcrumbs, grated Parmesan, garlic powder, onion powder, dried oregano, kosher salt and black pepper.

Bread the sticks (double-coat recommended)

Working with chilled cheese sticks, dredge each stick in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing crumbs onto the surface to adhere. For a sturdier crust, return the coated stick to the egg mixture briefly and then re-coat in breadcrumbs for a second layer. Place finished sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (or up to 2 hours) — this extra chill helps prevent cheese leakage during frying.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (enough to partially submerge sticks). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry the sticks

Working in small batches (3–4 sticks depending on pot size), carefully lower frozen breaded mozzarella sticks into the hot oil. Fry until golden brown and crisp, about 1.5–2 minutes per side. Use a slotted spoon or spider to turn if needed. Do not overcrowd the pan or the oil temperature will drop and the cheese may leak.

Drain and keep warm

Remove fried sticks and transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying multiple batches. Allow 1–2 minutes after frying before serving so the crust sets — be careful, the cheese inside will be very hot.

Serving

Arrange mozzarella sticks on a platter and serve immediately with warm marinara sauce for dipping.

Heat olive oil in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 30–45 seconds — do not brown.

Stir in the tomato paste and cook 30 seconds to develop flavor, then add the crushed tomatoes. Stir to combine.

Add dried basil, dried oregano, sugar (if using), salt and black pepper. Bring to a gentle simmer, reduce heat to low, and let simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. Stir in chopped fresh basil leaves if using. Keep warm until ready to serve.