Mozzarella Sticks Recipe

Prepare cheese

Unwrap 6 mozzarella sticks and pat dry with paper towel. For thicker sticks, slice each string cheese in half lengthwise to create 12 shorter sticks (recipe assumes leaving whole: 6 sticks). Place on a rimmed tray and freeze for at least 30 minutes (recommended 45–60 minutes) to firm the cheese so it doesn’t leak during frying.

Set up breading station

Place flour in a shallow bowl and, if using, whisk in 1 tsp cornstarch and a pinch of salt. In a second shallow bowl, beat 2 eggs with 1 tablespoon cold water until smooth. In a third shallow bowl, combine 1 cup breadcrumbs, 2 tablespoons grated Parmesan, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.

First coat

Remove one frozen mozzarella stick at a time and dredge lightly in the flour, shaking off excess. This dry coat helps the egg adhere.

Egg wash

Dip the floured stick into the beaten egg, ensuring full coverage. Let excess egg drip back into the bowl.

Breadcrumb coat

Roll the egg-coated stick in the breadcrumb mixture, pressing gently so breadcrumbs adhere. For a thicker crust, return the stick to the egg and then again to the breadcrumbs for a double coating. Place breaded sticks on a parchment-lined tray and return to the freezer for at least 15 minutes — this step is important to minimize cheese leakage during frying.

Heat oil

Pour 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping one breadcrumb into the oil — it should sizzle and brown slowly.

Fry

Working in a single layer (do not overcrowd), gently lower frozen breaded mozzarella sticks into hot oil using tongs. Fry for 60–90 seconds per side, turning once, until golden brown and crisp. Total fry time should be about 2–3 minutes; remove promptly to avoid the cheese melting out.

Drain and rest

Transfer fried sticks to a wire rack set over a baking sheet or paper towels to drain. If desired, lightly season with a pinch of salt while still hot. Let rest 1–2 minutes — cheese will be molten inside but contained by the crust.

Optional oven finish (if worried about leakage)

After frying for 60–90 seconds to set the crust, you can finish the sticks in a 400°F (205°C) oven for 2–3 minutes to ensure even heating without over-browning. Watch closely.

Warm 3 tablespoons prepared marinara in a small saucepan over low heat just until simmering, about 2–3 minutes. Stir in 1/4 teaspoon red pepper flakes if using. Spoon into a small ramekin and garnish with 1 tablespoon fresh basil if desired. Serve alongside the hot mozzarella sticks for dipping.