Mozzarella Cheese Sticks Recipe

Prepare cheese sticks

Trim the mozzarella block and cut into even sticks about 3 inches long, 1/2 inch wide, and 1/2 inch thick. Aim for approximately 16 sticks from a 16 oz block (about 1 oz per stick). Pat each stick dry with paper towels to remove surface moisture; excess moisture will cause cheese to leak during frying.

Place the cut sticks in a single layer on a baking sheet lined with parchment and freeze for at least 30 minutes. Freezing firms the cheese so it holds its shape while breading and frying.

Set up breading

Arrange three shallow bowls or trays: Bowl 1 — flour seasoned with 1/4 tsp salt and 1/8 tsp pepper; Bowl 2 — whisk together the eggs and 2 tablespoons cold water until smooth; Bowl 3 — combine Panko, Italian breadcrumbs (if using), grated Parmesan, Italian seasoning, garlic powder, remaining salt and pepper; mix well.

Working with a few sticks at a time from the freezer, first dredge each stick in the seasoned flour, shaking off excess. Next, dip into the beaten egg, allowing excess egg to drip back into the bowl. Finally coat thoroughly in the breadcrumb mixture, pressing crumbs onto all sides to adhere.

For a very sturdy double coating (recommended to prevent cheese leakage), return the breadcrumbs-coated sticks to the egg, then again to the breadcrumbs for a second coating. Place finished sticks on a parchment-lined tray and freeze for at least 30–45 minutes (longer if possible, up to 2 hours) — the colder the cheese, the less likely it is to burst during frying.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge sticks). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a 1/2 teaspoon of breadcrumbs into the oil — it should sizzle and rise steadily.

Fry the frozen, breaded cheese sticks in small batches (4–6 at a time depending on pot size) for 1 to 1 1/2 minutes, turning once, until golden brown. Do not overcrowd the oil (temperature will drop and coating may absorb excess oil). If oil temperature drops below ~320°F, wait for it to recover to 350°F before continuing.

Use a slotted spoon or spider to remove the sticks and transfer to a wire rack set over a baking sheet or paper towels to drain. Sprinkle with chopped parsley if using. Let rest 1–2 minutes before serving — cheese remains very hot inside.

Serve immediately with warmed marinara sauce. For make-ahead: after initial frying, cool completely, freeze on a tray until solid, then store in an airtight container and reheat in a 375°F (190°C) oven for 8–10 minutes from frozen until heated through and crispy.