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Mozzarella Sticks Recipe

Name: Bad Wolf BBQs Mozzarella Sticks Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb low-moisture whole-milk mozzarella; 1 cup all-purpose flour; 2 cups fine dry breadcrumbs (Panko or mix); 1 tbs grated Parmesan cheese; 1 tsp Italian seasoning; 1 tsp garlic powder; 1 tsp salt (for breading); 1 tsp black pepper; 3 each large eggs; 3 tbs cold water; 4 cups vegetable oil (for frying); 2 tsp cornstarch (optional, for extra crisp); 1 tbs fresh parsley (chopped, for garnish); 0.5 tsp coarse salt (for finishing); 1 tbs olive oil; 0.5 each yellow onion (finely chopped); 2 each garlic cloves (minced); 14 oz crushed tomatoes (canned); 1 tsp tomato paste; 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.25 tsp sugar (optional, balances acidity); 0.5 tsp salt (for sauce); 0.25 tsp black pepper (for sauce); 0.125 tsp red pepper flakes (optional)

Inspired by Bad Wolf BBQ

Time1h 15m

Serves4

Crispy breaded mozzarella sticks served with marinara sauce.

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Ingredients

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Mozzarella Sticks

1 lb low-moisture whole-milk mozzarella

1 cup 00 bread flour

2 cups fine dry breadcrumbs (Panko or mix)

1 tbs Grated Parmesan cheese

1 tsp Italian seasoning

1 tsp Watkins garlic powder

1 tsp salt (for breading)

1 tsp black pepper

3 each Large eggs

3 tbs cold water

4 cups vegetable oil (for frying)

2 tsp cornstarch (optional, for extra crisp)

1 tbs Fresh parsley (chopped, for garnish)

1/2 tsp coarse salt (for finishing)

Marinara Sauce

1 tbs olive oil

1/2 each yellow onion (finely chopped)

2 each garlic cloves (minced)

14 oz crushed tomatoes (canned)

1 tsp tomato paste

1/2 tsp Dried oregano

1/2 tsp dried basil

1/4 tsp sugar (optional, balances acidity)

1/2 tsp salt (for sauce)

1/4 tsp black pepper (for sauce)

1/8 tsp red pepper flakes (optional)

Method

Mozzarella Sticks

Prepare the cheese

Cut the mozzarella into 3/4- to 1-inch thick sticks about 3-4 inches long. Pat dry with paper towels to remove excess moisture. Place sticks on a rimmed tray and freeze uncovered for at least 30 minutes (allows coating to adhere and prevents cheese from melting too quickly).

Set up breading stations

In a shallow bowl or plate, combine the flour and cornstarch (if using) and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. In a second bowl, whisk the eggs with cold water until smooth. In a third shallow bowl, mix the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, and remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Double-coat the sticks

One at a time, dredge frozen mozzarella sticks in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then press into the breadcrumb mixture to coat thoroughly. For best results, return the coated sticks to a tray and freeze for at least another 20–30 minutes, then repeat the egg and breadcrumb step a second time (for a double coating). Freeze again for 15–30 minutes after the second coat. This double-coat and chilling reduces cheese leakage during frying.

Heat the oil

Pour oil into a deep pot or heavy-bottomed pan to a depth of about 2 inches (about 3–4 cups). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry the sticks

Working in small batches (3–5 sticks depending on pot size), carefully lower frozen, breaded mozzarella sticks into the hot oil using tongs. Fry until golden brown, about 1 to 1 1/2 minutes per side. Do not overcrowd the pot. Use a slotted spoon or spider to transfer to a paper-towel-lined tray to drain. Sprinkle lightly with coarse salt while still hot. If cheese begins to ooze, remove that batch and blot; allow oil to return to temperature before continuing.

Finish and garnish

Let the sticks rest for 1–2 minutes so the cheese sets slightly. Arrange on a platter and garnish with chopped fresh parsley. Serve immediately with warm marinara sauce for dipping.

Marinara Sauce

Heat olive oil in a small saucepan over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn.

Stir in the crushed tomatoes, tomato paste, oregano, basil, sugar (if using), salt, black pepper, and red pepper flakes. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 10–12 minutes to thicken and meld flavors, stirring occasionally.

Taste and adjust seasoning if needed. Remove from heat and keep warm. If you prefer a smoother sauce, blend briefly with an immersion blender or transfer to a blender and pulse to desired texture, then return to the saucepan to warm before serving.