Big Mozz Mozzarella Sticks Recipe

Prep cheese

Cut 6 whole milk mozzarella sticks in half crosswise to yield 12 short sticks. Pat each piece dry thoroughly with paper towels; moisture will cause the coating to slip.

Set up dredging stations

Place the flour in a shallow bowl. In a second shallow bowl whisk the 2 large eggs with 2 tablespoons water until smooth. In a third shallow bowl combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons cornstarch; mix well.

First coat

Working with one piece at a time, roll each dried mozzarella piece in the flour, shaking off excess so it has a light dusting.

Egg wash

Dip the floured cheese into the egg wash, ensuring an even coat and allowing any excess egg to drip back into the bowl.

Breadcrumb coat

Press the egg-washed cheese into the breadcrumb mixture so the surface is well coated. For extra security (to prevent cheese ooze), place coated sticks on a parchment-lined tray and freeze uncovered for 20–30 minutes. For an even stronger double coat, after freezing, re-dip each stick in egg wash and press again into breadcrumbs.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep fryer so the oil depth is about 2–3 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping one small breadcrumb piece into the oil — it should sizzle and brown in about 30–45 seconds.

Fry

Fry the mozzarella sticks in small batches (2–3 at a time) to avoid overcrowding. Fry for 1 to 1 1/2 minutes per batch, turning once, until the breadcrumbs are deep golden brown. Do not over-fry; long times will cause the cheese to leak. Use a slotted spoon to transfer cooked sticks to a paper towel-lined plate to drain.

Keep warm

If cooking multiple batches, keep finished sticks on a wire rack set over a baking sheet in a 200°F (95°C) oven to stay warm and crisp for up to 15–20 minutes while you finish frying.

Serve

Serve six hot mozzarella sticks per order (or 12 if you cut in half) with a portion of marinara sauce for dipping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1 clove minced garlic and sauté for 30 seconds until fragrant but not browned.

Add 1 cup crushed tomatoes, 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/2 teaspoon sugar (optional). Stir to combine.

Bring to a gentle simmer and cook, uncovered, for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm until ready to serve.