Big Mozzarella Sticks Recipe

Prepare the cheese

Trim the mozzarella block into a rectangle if needed. Slice the block into sticks roughly 1 inch x 1 inch x 3.5–4 inches. Pat each stick dry with paper towels to remove surface moisture. Place on a tray lined with parchment and chill in the refrigerator for at least 30 minutes (this helps prevent melting during frying).

Set up dredging stations

Place the flour in a shallow bowl and season with 1/2 tsp of the kosher salt and 1/2 tsp pepper. In a second shallow bowl, whisk together the eggs and whole milk until homogenous. In a third shallow bowl, combine panko breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, smoked paprika, remaining 1/2 tsp kosher salt, and remaining 1/2 tsp black pepper; mix well.

Double-coat the sticks

Working in batches, dredge each chilled mozzarella stick in flour (shake off excess), dip into the egg wash, then press firmly into the panko-Parmesan mixture to coat completely. For extra insurance against leaking cheese, repeat the egg wash and panko coating for a double crust. Place coated sticks on a lightly oiled (1 tsp) parchment-lined tray and return to the refrigerator for at least 20 minutes or up to 1 hour; you can also freeze for 15 minutes for an even firmer crust before frying.

Heat the oil

Pour neutral frying oil into a heavy-bottomed pot or deep fryer to reach a 2–3 inch depth (about 3–4 cups in most pots). Attach a candy or deep-fry thermometer and heat oil to 350°F (175°C). Maintain temperature between 340°F–360°F during frying.

Fry the sticks

Fry coated mozzarella sticks in small batches (3–5 at a time depending on pot size) for 45–60 seconds, turning once, until golden brown and crisp. Do not overcrowd. If the oil temperature drops, allow it to return to 350°F before the next batch. Remove with a slotted spoon or spider and drain on a wire rack set over a sheet pan; this keeps them crisp. Frying beyond 60–75 seconds risks bursting the coating and losing cheese.

Finish and keep warm

If making a large quantity, keep finished sticks in a warm (200°F/95°C) oven on a wire rack for up to 30 minutes; do not stack. Before serving, sprinkle with a little grated Parmesan and chopped parsley.

Heat olive oil in a medium saucepan over medium heat until shimmering. Add the diced onion and a pinch of salt; sauté until soft and translucent, about 5–7 minutes.

Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Stir in the tomato paste and cook for 1 minute to remove raw flavor. Add the crushed tomatoes, water (or reserved tomato liquid), dried oregano, crushed red pepper flakes, sugar, kosher salt, and black pepper. Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low and simmer, uncovered, 15–20 minutes, stirring occasionally, until slightly thickened and bright. Taste and adjust seasoning with salt, pepper, or a pinch more sugar if the tomatoes are too acidic.

Remove from heat and stir in torn basil leaves and 1 tablespoon of olive oil if desired for gloss. Keep warm until serving.

Arrange 6–8 hot mozzarella sticks on a warm plate or small basket lined with paper. Place a ramekin (3–4 oz) of house-made marinara alongside.

Sprinkle grated Parmesan and chopped parsley over the sticks. Serve immediately with lemon wedges on the side if using.