Mozzarella Sticks Recipe

Cut and pat cheese

If not using pre-shaped mozzarella sticks, cut a block of mozzarella into 12 uniform sticks about 3/4" x 3/4" x 3-4". Pat each stick dry with paper towels to remove surface moisture. Place the sticks on a tray lined with parchment.

Set up breading stations

Arrange three shallow bowls or wide plates: 1) bowl with 1 cup flour (plus extra 1/4 cup for optional dusting), 2) bowl with beaten eggs and 3 tablespoons milk whisked together, 3) bowl with breadcrumbs mixed with 1 tablespoon grated Parmesan, 1 teaspoon dried Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper. Make sure breadcrumbs are in a single layer so sticks get an even coating.

Pre-freeze for best results (optional but recommended)

Line a baking sheet with parchment. After initially breading (one quick coat) place the coated sticks on the sheet and freeze for 30–60 minutes. This helps prevent cheese from leaking during frying.

Working with one or two sticks at a time, dredge each mozzarella stick in flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl. Press the stick into the seasoned breadcrumbs, coating thoroughly and pressing gently so the crumbs adhere. For a thicker, more secure crust repeat: dip back into egg and into breadcrumbs for a double-coated crust. Place each finished stick on the prepared tray. If using the optional freeze layer, after the first breadcrumb coat dust with extra 1/4 cup flour before the egg dip to add an additional layer of protection—then proceed with egg and breadcrumbs and freeze as above.

Pour oil into a wide, deep heavy pot or skillet so oil depth is about 1–1.5 inches (roughly 3–4 cups depending on pan). 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 oil; it should sizzle and become golden within 10–15 seconds.

Fry in small batches (3–4 sticks at a time) for 1 to 1 1/2 minutes, turning as needed, until golden brown and crisp. Avoid overcrowding which drops oil temperature. If sticks were frozen, they may need 10–20 seconds longer, but do not overcook; you want the cheese to be melted but not leaking immediately.

Use a slotted spoon or spider to remove sticks and transfer to a plate lined with paper towels to drain. Keep fried sticks warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish remaining batches.

Serve mozzarella sticks immediately with warm marinara or your preferred dipping sauce. For safety and best texture, warn eaters that the interior will be hot.

You can bread the sticks and freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding about 15–30 seconds to the fry time. To reheat cooked sticks, bake in a 375°F (190°C) oven for 8–10 minutes until crispy and warmed through; avoid microwaving or cheese may leak excessively.