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Ingredients
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Cheese & Coating
Tomato dipping sauce
Frying
Method
Cheese & Coating
Prepare cheese sticks
Trim the mozzarella block into 3/4-inch to 1-inch thick sticks about 3 inches long. Aim for uniform size so they cook evenly. Pat dry with paper towel to remove excess moisture.
Set up dredging station
Place the flour in a shallow bowl. In a second bowl, whisk together the 3 eggs and 2 tablespoons milk until smooth. In a third shallow bowl, combine the breadcrumbs, Parmesan, Italian seasoning, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper; mix well.
Coat the sticks (double breading for best hold)
Working with a few sticks at a time, dredge each stick in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture to coat thoroughly. For a stronger crust that limits cheese leakage, repeat the egg wash and breadcrumb step a second time. Place coated sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (preferably 1 hour) to firm up the coating.
Tomato dipping sauce
While the sticks freeze, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Stir in the crushed tomatoes and tomato paste. Add the dried oregano, sugar, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes to thicken slightly and meld flavors. Taste and adjust salt/sugar as needed. Stir in chopped fresh basil just before serving. Keep warm.
Frying
Heat oil in a deep heavy-bottomed pot or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat oil over medium and test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.
Fry the frozen coated mozzarella sticks in batches (do not overcrowd) for 1½ to 2 minutes, turning as needed, until golden brown and crisp. Do not fry longer — overcooking can burst the cheese. Use a slotted spoon to transfer sticks to a wire rack set over a baking sheet or paper towels to drain. If desired, keep warm in a 200°F (95°C) oven while finishing remaining batches.
Serve immediately with the warm tomato dipping sauce. Optionally garnish with extra grated Parmesan and chopped basil.