Mozzarella Sticks Recipe

Cut cheese into sticks

Trim the mozzarella block into a neat rectangle (if needed). Cut into 3/4- to 1-inch thick sticks about 3 inches long and 1/2–3/4 inch wide. Pat pieces dry thoroughly with paper towels to remove surface moisture — this prevents early melt and improves adhesion of the breading.

Place the cut sticks on a parchment-lined baking sheet in a single layer and freeze for at least 30 minutes until firm (longer — up to 2 hours — is fine). Frozen cheese holds its shape when breaded and fried.

In a shallow bowl or plate, spread the flour mixed with cornstarch (if using). Season the flour lightly with 1/4 tsp salt and 1/8 tsp pepper.

In a second bowl, whisk together the eggs, milk, and cold water until smooth.

In a third shallow bowl, combine breadcrumbs, grated Parmesan (if using), Italian seasoning, garlic powder, remaining 1/4 tsp salt, and remaining 1/8 tsp pepper. Mix well.

Working with a few frozen sticks at a time (to keep others cold), dredge a stick in the flour, shaking off excess.

Dip it into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat completely. For a thicker, more secure coating do a double-dip: return the breaded stick to the egg briefly and then again into the breadcrumbs, pressing the crumbs firmly so they adhere.

Place breaded sticks on a parchment-lined tray and return to the freezer for at least 30 minutes (longer if possible). Properly frozen breaded sticks will be much less likely to burst during frying.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge sticks). Heat 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 40–60 seconds.

Fry in small batches (4–6 sticks at a time depending on pot size) for about 45–60 seconds per batch, turning once, until golden brown. Do not overcrowd; oil temperature should recover quickly.

Use a slotted spoon to transfer fried sticks to a wire rack set over a sheet pan or to paper towels to drain. Let rest 1–2 minutes before serving — still hot inside.

For a lower-fat option, preheat oven to 425°F (220°C). Place breaded frozen sticks on a parchment-lined baking sheet, lightly spray with cooking oil, and bake 8–10 minutes, flip, then bake another 6–8 minutes until golden and cheese is melted inside. Watch closely so they don’t burst.

Serve immediately with warmed marinara sauce for dipping. Warn diners to let sticks cool a moment — the cheese will be very hot.