Mozzarella Sticks Recipe

Mozzarella Sticks

1. 1

   Prepare the cheese sticks

   Cut the 1 lb block of low-moisture mozzarella into 3/4-inch to 1-inch thick sticks about 3 to 4 inches long. Pat each stick dry with paper towels to remove surface moisture. Place the sticks on a baking sheet lined with parchment and freeze for 30–45 minutes — this helps prevent cheese from melting too quickly during frying.

2. 2

   Set up breading stations

   Place 1 cup flour (including the 1/4 cup reserved for dusting) in a shallow bowl and season it with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. In a second shallow bowl, whisk together 3 large eggs and 2 tablespoons milk (add the optional 1 tablespoon cold water if needed to thin slightly). In a third shallow bowl, combine 2 cups Italian-style breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, and the remaining 2 1/2 teaspoons salt. Mix to distribute seasonings evenly.

3. 3

   Dredge and double-coat

   Working with a few sticks at a time, lightly dust each frozen cheese stick in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly. For a stronger coating, return the breaded stick to the egg wash briefly and then back into the breadcrumbs for a second coat. Place coated sticks on a baking sheet and return to the freezer for at least 20 minutes (up to 1 hour). This freezing step reduces cheese leakage when frying.

4. 4

   Heat the oil

   Pour about 3 to 4 cups vegetable oil into a heavy, deep skillet or Dutch oven to create a 1.5–2 inch depth. Heat the oil over medium-high heat to reach 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 30–40 seconds.

5. 5

   Fry the mozzarella sticks

   Fry the frozen, breaded sticks in small batches (4–6 at a time depending on pan size) for 1 to 1 1/2 minutes per side, turning once, until golden brown and crisp. Avoid overcrowding which lowers oil temperature. If oil temperature drops below 325°F, the sticks will absorb oil and the coating may separate. Remove with a slotted spoon or spider and drain on a paper towel–lined tray. If any cheese escapes, skim from the oil between batches to avoid burning.

6. 6

   Finish and serve

   Let the mozzarella sticks rest 1–2 minutes on the paper towels to drain. Transfer to a serving plate and serve immediately with 1 cup warmed marinara sauce for dipping. If needed, keep cooked sticks warm on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes while finishing remaining batches (avoid longer to prevent drying).

7. 7

   Safety and tips

   Ensure sticks are well frozen before frying and use a thermometer to maintain oil temperature 350°F. For oven-baked option: preheat oven to 425°F (220°C), place coated sticks on a parchment-lined sheet, spray lightly with oil, and bake 8–10 minutes flipping halfway until golden. Serve immediately for best texture.