Moose-a-rella Sticks Recipe

Prep the cheese

Cut the 12 oz mozzarella block into six 3/4- to 1-inch thick sticks (about 6 sticks roughly 3/4" x 3/4" x 3-4"). Pat dry with paper towels to remove excess moisture — this helps the coating adhere.

Set up dredging stations

Place the 1 cup flour in a shallow bowl. In a second bowl whisk together 2 eggs and 2 tbsp milk until homogenous. In a third shallow bowl combine 1 cup Italian seasoned breadcrumbs, 1 cup panko, 1 tbsp grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.

First coat

One at a time, roll each mozzarella stick in flour, tapping off excess. Dip into the egg wash, letting excess drip back into the bowl.

Double coat for best results

Press the egg-washed stick into the breadcrumb mixture, coating all sides. For a thicker, crunchier shell (recommended), repeat the dip in egg wash and a second pass through the breadcrumb mixture so each stick has two layers.

Chill before frying

Place the coated sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (or up to 2 hours). Chilling prevents excessive cheese leakage when frying.

Heat oil

Pour about 1 to 2 cups vegetable oil into a heavy skillet (oil should be 1/2 to 1 inch deep) and heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, a breadcrumb dropped in should sizzle and brown within about 20–30 seconds.

Fry the sticks

Working in batches (do not overcrowd), fry the frozen sticks for 1 to 1.5 minutes per side until golden brown and crisp. Use a slotted spoon or tongs to turn gently. Total fry time is short to avoid melting the cheese out of the coating.

Drain

Transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let rest 1 minute before serving; internal cheese will be hot.

Warm 1 tbsp olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté for 30–45 seconds until fragrant but not browned.

Add the 14 oz crushed tomatoes and 1 tbsp tomato paste. Stir to combine, then add 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper.

Bring sauce to a gentle simmer, reduce heat to low, and cook 8–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in 1 tbsp chopped fresh basil if using, then remove from heat.