Mozzarella Sticks Recipe

Cut cheese

If using a block of mozzarella, trim to a neat rectangle and cut into 3/4" x 3/4" x 3" sticks (about 12–16 sticks from a 16 oz block). Pat sticks dry with paper towels to remove surface moisture.

Place cut sticks on a parchment-lined tray and freeze for at least 30 minutes. Freezing firms the cheese so it won’t melt through the coating during frying.

Set up three shallow bowls or rimmed plates: Bowl 1 — combine 1 cup flour, 1/4 cup extra flour reserved for dusting, and 1 tablespoon cornstarch; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix and set aside.

Bowl 2 — whisk 3 large eggs with 3 tablespoons milk until smooth.

Bowl 3 — combine 2 cups panko breadcrumbs, 1/2 cup Italian breadcrumbs (or add extra panko), 1/4 cup grated Parmesan, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper and 2 tablespoons cornmeal (if using). Mix thoroughly.

For an extra-secure coating, line a rimmed baking sheet with parchment and place a wire rack nearby for finished sticks.

Working with frozen sticks, lightly dust each stick in the seasoned flour mixture, shaking off excess. The dusting helps the egg adhere.

Dip floured stick into the egg wash, coating completely, then roll in breadcrumb mixture pressing gently to adhere. For maximum insurance against leakage, return each coated stick to the egg wash briefly and re-coat in breadcrumbs for a double layer.

Place coated sticks on the prepared parchment-lined sheet. Once all are coated, freeze the assembled sticks on the tray for at least 30 minutes (preferably 1–2 hours). Longer freezing reduces the chance of cheese escape during frying.

Pour oil into a heavy-bottomed saucepan or deep fryer to a depth of about 2–3 inches (enough to fully cover sticks). Heat oil to 350°F (175°C). If you don’t have a thermometer, heat until a small piece of bread turns golden in about 20–30 seconds.

Working in small batches (3–5 sticks depending on pot size), carefully lower frozen sticks into the hot oil using a slotted spoon or spider. Do not overcrowd — oil temperature will drop and coating may rupture.

Fry for 1 to 1 1/2 minutes, turning once, until golden brown and crisp. Avoid over-frying — long exposure will cause cheese to leak. If the breadcrumb color is darkening too quickly, reduce heat slightly.

Remove sticks with a slotted spoon to the wire rack or paper towel-lined plate to drain. Let rest 1–2 minutes; cheese will be very hot inside.

Transfer mozzarella sticks to a serving plate. Sprinkle with chopped parsley and an extra pinch of grated Parmesan if desired. Serve immediately with warm marinara sauce for dipping.

Leftovers: refrigerate cooled sticks in an airtight container for up to 2 days. Reheat in a 400°F (200°C) oven for 6–8 minutes or in an air fryer at 375°F (190°C) for 3–5 minutes to restore crispness.