Mozzarella Sticks Recipe

Cut and portion

Remove mozzarella from packaging and pat dry with paper towels. Cut the block into sticks roughly 3 inches long by 1/2 inch to 3/4 inch thick. Aim for uniform pieces so they cook evenly. You should get about 12–16 sticks from 1 lb depending on size.

Place the cut sticks in a single layer on a baking sheet lined with parchment. Put another sheet of parchment on top, then wrap tightly with plastic wrap and freeze for at least 30 minutes (this helps prevent cheese from leaking when fried). For best results, freeze 1–2 hours.

Set up three bowls

Prepare three shallow bowls or plates: 1) flour (mix in cornstarch if using), 2) egg wash, 3) seasoned breadcrumbs. In bowl 1 mix the all-purpose flour with the optional cornstarch (2 tsp) and 1/2 tsp salt. In bowl 2 whisk the eggs with the milk until smooth. In bowl 3 combine plain breadcrumbs, panko (if using), grated Parmesan, garlic powder, onion powder, dried Italian seasoning, remaining 1/2 tsp salt, and black pepper.

Working with a few sticks at a time (keep the rest in the freezer), dredge each frozen cheese stick first in the flour, shaking off excess.

Dip it into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly. For a sturdier double-coat, return the coated stick to the egg wash quickly and then into the breadcrumbs again for a second layer.

Place breaded sticks on a parchment-lined tray and return to the freezer for at least 30 minutes (preferably 1–2 hours). Thorough freezing before frying greatly reduces cheese leakage.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–2.5 inches (enough to fully submerge sticks). Heat oil to 350°F (175°C). If you don't have a thermometer, test with one bread crumb: it should sizzle and brown in about 45–60 seconds.

Fry the frozen breaded sticks in small batches (4–6 at a time) for about 1 minute to 1 minute 30 seconds, turning once, until golden brown. Do not overcrowd—oil temperature will drop and sticks may leak.

Use a slotted spoon or spider to remove sticks and drain on a wire rack set over a baking sheet or on paper towels. If you like extra crispness, keep finished sticks in a 200°F (95°C) oven on the rack while frying remaining batches for up to 10–15 minutes.

Preheat oven to 425°F (220°C). Place breaded frozen sticks on a parchment-lined baking sheet and lightly spray with oil. Bake 8–12 minutes until golden, flipping halfway. Time depends on stick thickness and oven. Watch closely to avoid cheese leakage.

Let fried or baked mozzarella sticks rest 1–2 minutes. Serve hot with warmed marinara or your preferred dipping sauce.