Mozzarella Sticks Recipe

Prepare the cheese sticks

Trim the mozzarella block into 1/2" x 1/2" x 3" sticks (about 8–12 sticks per 16 oz block). Pat dry with paper towels and place on a rimmed tray. Freeze uncovered or lightly covered for at least 30 minutes (up to 2 hours). Freezing firms the cheese so it won't leak during frying.

Set up breading stations

Place 3 shallow bowls or plates in a row. In the first, combine 3 tbs flour (plus the extra 1/4 cup for dusting if needed) and a pinch of salt and pepper. In the second, whisk 2 eggs with 2 tbs milk (and 1 tbs cold water if using the extra egg wash) until smooth. In the third, mix 1.5 cups breadcrumbs, 2 tbs grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp kosher salt.

Bread the cheese

Working with chilled cheese (do not work with fully thawed), dredge each stick first in the flour, shaking off excess; then dip into the egg wash; then press into the breadcrumb mixture, coating all sides. For best results and to minimize leakage, repeat the egg and breadcrumb steps for a double coat: dip the breaded stick again in egg, then a final press in breadcrumbs. Place breaded sticks on a baking sheet lined with parchment and return to the freezer for at least 15–20 minutes to set the coating while you heat the oil.

Heat the oil

Pour about 3–4 cups neutral oil into a deep, heavy pot or a deep fryer, filling no more than half full. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 45–60 seconds.

Fry the sticks

Working in small batches (4–6 sticks depending on pot size), carefully lower frozen breaded mozzarella sticks into the hot oil using a slotted spoon or spider. Fry for 60–90 seconds total, turning as needed, until breadcrumbs are golden brown. Avoid overcrowding which drops oil temperature and can cause excessive melting.

Drain and keep warm

Remove fried sticks with a slotted spoon 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 for up to 15 minutes while you fry remaining batches. Do not overcook in the oven or the cheese may soften too much.

Warm 1 cup marinara sauce in a small saucepan over medium-low heat until gently simmering, about 3–5 minutes. Stir in optional red pepper flakes if using. Spoon into a small serving bowl and garnish with torn basil leaves.

Serve 4–6 mozzarella sticks per person (see servings) on a platter with a bowl of warm marinara sauce for dipping. Provide napkins and an extra sprinkle of grated Parmesan and cracked black pepper if desired.

Safety note: Because the cheese will be very hot inside, allow a few seconds after frying before biting into a stick.