Mozzarella Sticks Recipe

Freeze cheese

If using a block of mozzarella, cut into 12 even sticks about 3/4" x 3/4" x 3.5". Arrange the mozzarella sticks in a single layer on a baking sheet lined with parchment and freeze for at least 30 minutes (ideally 60 minutes). Freezing prevents excessive melting during frying.

Line three shallow dishes or bowls: one with the flour, one with the egg wash, and one with the seasoned breadcrumbs. In the flour bowl spread the 1 cup all-purpose flour. In a medium bowl whisk together 3 eggs and 2 tablespoons cold water until homogenous. In the third bowl combine 2 cups breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt and 1 teaspoon black pepper. Mix well.

Working with a few sticks at a time, dredge each frozen mozzarella stick in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then coat thoroughly with the breadcrumb mixture, pressing gently so crumbs adhere. For a thicker coating and to reduce leakage, repeat the egg and breadcrumb steps once more to double-coat each stick.

Place breaded sticks on a baking sheet lined with parchment and return to the freezer for 15–30 minutes to further firm up the coating. This chilling step helps the cheese hold its shape during frying.

Pour about 3–4 cups of vegetable oil into a deep, heavy-bottomed skillet or Dutch oven to reach 2–3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle immediately and brown in about 30–45 seconds.

Remove breaded sticks from the freezer. Fry in small batches (3–4 sticks at a time depending on pan size) so the oil temperature stays consistent. Carefully lower each stick into the hot oil and fry for 1 to 1 1/2 minutes per side, turning once with tongs, until golden brown and crisp. Do not overcrowd the pan.

Use a slotted spoon or spider to transfer cooked mozzarella sticks to a wire rack set over a baking sheet or to paper towels to drain. If desired, keep them warm in a 200°F (95°C) oven on a wire rack while frying remaining batches. Let rest 1–2 minutes before serving so the cheese sets slightly.

Heat the marinara sauce in a small saucepan over medium-low heat until simmering, or microwave in a covered bowl until hot (about 45–60 seconds). Stir in chopped basil if using.

Serve the hot mozzarella sticks immediately with warm marinara sauce for dipping. Enjoy while still hot and crispy.