Mozzarella Sticks Recipe

Prepare cheese sticks

Unwrap the 8 oz mozzarella block. Cut the block into 8 equal sticks roughly 3/4" x 3/4" x 3" (or 2 cm x 2 cm x 7.5 cm). Pat each stick dry with paper towels to remove surface moisture. Place sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (or up to 2 hours) until firm — this prevents cheese from melting out during frying.

Make breadcrumb mix

In a shallow bowl, combine the breadcrumbs, grated Parmesan, dried oregano, dried basil, garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to combine.

Prepare flour and egg wash

Place the flour in a separate shallow dish. In another shallow bowl, whisk together the 2 eggs and 2 tablespoons milk until smooth.

Optional cornstarch dusting

If using cornstarch, pour 1 tablespoon into the flour and whisk together — this helps the coating adhere and creates a crisper crust.

Triple-coat the sticks

Working with 2–3 sticks at a time (to keep them cold), dredge each frozen mozzarella stick first in the flour (shake off excess), then dip into the egg wash, then roll in the breadcrumb mixture pressing gently to adhere. For a thicker, more secure coating repeat the egg wash and breadcrumb step a second time (egg then breadcrumbs) so each stick has three layers: flour, egg, crumbs, (egg, crumbs) — this greatly reduces cheese oozing.

Chill after breading

Place the breaded sticks back onto the parchment-lined baking sheet and freeze for at least 30 minutes (recommended) or up to 2 hours. This firms the coating and further prevents cheese from leaking during frying.

Heat oil

Pour about 3 cups of vegetable oil into a deep, heavy pot or Dutch oven to a depth of about 2 inches. Heat oil over medium-high heat until it reaches 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 mozzarella sticks

Remove a few breaded sticks from the freezer. Carefully lower 3–4 sticks into the hot oil using a spider/skimmer; do not overcrowd (work in batches). Fry for 1 to 1 1/2 minutes, turning gently once, until golden brown and crisp. The internal cheese will be hot; avoid overfrying or the coating will burn before the cheese melts properly.

Drain and rest

Using a slotted spoon, transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle lightly with a pinch of fine salt if desired. Allow to rest 1 minute (cheese remains molten).

Reheat safety note

If a batch cools or you want them extra melty, re-fry briefly (20–30 seconds) in 350°F oil or reheat in a 400°F oven for 4–5 minutes. Always handle carefully — cheese will be very hot.

Serve

Arrange mozzarella sticks on a platter, sprinkle with chopped parsley if using, and serve immediately with warmed marinara sauce for dipping.