Mozzarella Sticks Recipe

Trim and portion

If using long mozzarella sticks, cut each stick in half crosswise so you have 5 portions total as requested. Pat each piece dry with paper towels to remove surface moisture — this helps prevent early cheese leakage when frying.

Lightly dust each mozzarella piece all over with cornstarch. Shake off excess. The cornstarch helps the flour and egg adhere and creates an extra moisture barrier.

Place the flour in a shallow bowl or plate and season it with 1/4 tsp of the kosher salt and a pinch of pepper. In a second shallow bowl, whisk together the 2 eggs and 2 tablespoons water until homogeneous (this is the egg wash). In a third shallow bowl, combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, remaining 3/4 tsp kosher salt, and 1/2 tsp black pepper. Mix thoroughly.

For a stronger coating, set up a tray lined with parchment and place the breaded sticks on it; transfer the tray to the freezer for 20–30 minutes after breading (this step is optional but prevents cheese from oozing during frying).

Working with one piece at a time: dredge a cornstarch-dusted mozzarella piece in the seasoned flour, shaking off excess.

Dip it into the egg wash, ensuring it is fully coated.

Press it into the breadcrumb mixture so it is evenly coated on all sides. For a thicker crust, repeat the egg wash and breadcrumb step one more time (double-coat). Place the breaded stick on the prepared tray or plate. Repeat with the remaining pieces.

Chill the breaded mozzarella sticks on the tray, covered loosely with plastic wrap, in the refrigerator for at least 30 minutes, or freeze for 20–30 minutes. Chilling firms the breading and reduces the chance of cheese bursting when fried.

Pour oil into a heavy, deep skillet or medium saucepan to a depth of about 1.5–2 inches (roughly 3–4 cups depending on vessel). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading in — it should sizzle and brown gently within 30–40 seconds.

Working in a single layer (do not overcrowd), fry 2–3 mozzarella sticks at a time for 45–60 seconds per side — total 1.5–2 minutes — turning once with tongs or a slotted spoon. The goal is a deep golden-brown crust without giving the cheese time to fully melt and leak out.

Remove fried sticks to a plate lined with paper towels to drain. If desired, keep finished sticks warm in a single layer on a baking sheet in a 200°F (95°C) oven while you fry the remaining sticks.

Sprinkle chopped fresh parsley over the sticks if using. Serve immediately with warm marinara sauce for dipping.