Mozzarella Stix Recipe

Freeze cheese

Place the mozzarella sticks on a parchment-lined baking sheet in a single layer. Freeze uncovered for at least 30 minutes (or up to 2 hours). Freezing firms the cheese and reduces oozing during frying.

Set up a three-bowl breading station: Bowl 1 - flour; Bowl 2 - whisk eggs with 2 tbsp water until smooth; Bowl 3 - combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, salt, and black pepper. If using cornstarch for extra adhesion, toss it with the flour.

Working with 2–3 sticks at a time, dredge each frozen stick in flour, tapping off excess.

Dip the floured stick into the egg wash, letting excess drip back into bowl.

Press the egg-coated stick into the breadcrumb mixture, turning to fully coat and pressing the crumbs onto the surface. For a thicker, more secure crust, repeat the egg wash and breadcrumb step to double-coat the sticks.

Place breaded sticks back on the parchment-lined tray. Once all are coated, return the tray to the freezer for at least 30 minutes (this extra chilling greatly reduces cheese leakage when frying).

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry the mozzarella sticks in small batches (3–4 at a time) to avoid overcrowding. Carefully lower frozen sticks into hot oil using a spider or slotted spoon. Fry until golden brown, about 1 minute per side (total 1.5–2 minutes). Do not over-fry; the goal is quick browning without melting through the crust.

Use a slotted spoon to transfer fried sticks to a paper towel-lined tray to drain excess oil. Keep them warm in a 200°F (95°C) oven on a wire rack if frying multiple batches.

Warm the marinara sauce if necessary. Serve 3–4 mozzarella sticks per person plated with a small bowl of marinara on the side for dipping.

Optional: garnish marinara with a sprinkle of grated Parmesan and chopped fresh basil or parsley.