Mozzarella Sticks Recipe

Cut cheese

Remove mozzarella from packaging and pat dry with paper towels. Cut the 16 oz block into 12–16 sticks approximately 3–3.5 inches long and 3/4 inch thick; keep pieces uniform so cooking is even.

Place cut sticks on a parchment-lined tray in a single layer, cover tightly with plastic wrap, and freeze for at least 1 hour (or up to 2 hours). Freezing prevents cheese from melting too quickly during frying.

Set up stations

Prepare three shallow wide bowls or pie plates: Bowl 1 - flour seasoned with 1/2 tsp kosher salt and 1/4 tsp black pepper; Bowl 2 - whisk together eggs and milk until smooth; Bowl 3 - combine breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

First breading

Working with 2–3 sticks at a time (keep the others in the freezer), dredge each frozen stick in the seasoned flour, shaking off the excess.

Egg wash

Dip the floured stick into the egg mixture, making sure it is fully coated and allowing excess to drip off.

Breadcrumb coating

Roll the egg-coated stick in the breadcrumb mixture, pressing gently to adhere a thick layer. For an extra-crisp double-coat: after the first breadcrumb coat, return each stick to the egg wash and then into the breadcrumbs again.

Place the breaded sticks on a parchment-lined baking sheet and freeze uncovered for 30–45 minutes, or until firm. This second freeze helps the breading set so it won't fall off during frying.

Heat oil

If frying: pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on your pot). Heat the oil to 350°F (175°C). Use a thermometer to maintain steady temperature.

Fry the sticks

Working in small batches (3–4 sticks at a time), carefully lower frozen breaded sticks into the hot oil. Fry for 1.5–2 minutes, turning once, until golden brown. Do not overcrowd the pot or let temperature drop below 325°F (165°C). If the breadcrumb browns too quickly, lower heat slightly.

Use a slotted spoon or tongs to transfer fried sticks to a wire rack set over a baking sheet; this keeps them crisp. Drain briefly on paper towels only if necessary. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

Alternative: oven-baked

Preheat oven to 425°F (220°C). Place breaded sticks on a parchment-lined baking sheet sprayed lightly with cooking oil. Bake for 8–10 minutes, then flip and bake another 6–8 minutes until golden and heated through. Finish with a 1–2 minute broil if needed to crisp exterior — watch closely so cheese doesn't ooze out.

Warm marinara sauce in a small saucepan over low heat until simmering, or microwave in a covered bowl for 1–2 minutes until hot. Do not overheat — keep warm for serving.

Arrange mozzarella sticks on a serving platter, sprinkle with chopped parsley and extra grated Parmesan if using. Serve immediately with warm marinara for dipping.