Mozzarella Sticks Recipe

Prepare cheese

If using a block of mozzarella, cut into six even sticks about 1" x 1" x 3". Pat each stick dry with a paper towel to remove excess moisture.

Set up breading stations

Place the flour in a shallow bowl. In a second bowl, whisk together the eggs and whole milk until combined. In a third shallow bowl, combine the breadcrumbs, 1 tablespoon grated Parmesan, garlic powder, dried Italian seasoning, salt, and black pepper; mix well.

Coat the mozzarella

Dredge each mozzarella stick first in flour, shaking off excess. Dip into the egg mixture, then press thoroughly into the breadcrumb mixture to fully coat. For a thicker coating and to reduce melting in the oil, repeat: return the coated stick briefly to the egg, then into the breadcrumbs again to double-coat. Place coated sticks on a tray lined with parchment. Freeze the coated sticks on the tray for at least 30 minutes (preferably 45–60 minutes) to help prevent cheese from bursting out during frying.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5–2 inches (enough to fully submerge sticks). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread into the oil — it should sizzle and brown in about 60 seconds.

Fry the sticks

Working in batches to avoid overcrowding, carefully add frozen coated mozzarella sticks to the hot oil. Fry for 1.5–2 minutes, turning once, until golden brown and crisp. Use a slotted spoon or spider to remove the sticks and drain on a wire rack set over a baking sheet or on paper towels.

Finish and season

While still hot, sprinkle the fried mozzarella sticks with the remaining 2 tablespoons grated Parmesan. Let rest 1–2 minutes to firm up before serving.

Warm the marinara sauce in a small saucepan over low heat until heated through, about 5 minutes, stirring occasionally. Spoon into a small serving ramekin. Garnish with chopped or torn fresh basil leaves if using.

Arrange six mozzarella sticks on a plate, sprinkle any remaining Parmesan if desired, and serve immediately with the warm marinara on the side for dipping.