Mozzarella Sticks Recipe

Prepare the cheese sticks

Trim the mozzarella block into 12 even sticks about 3/4" x 3/4" x 3". Pat each stick dry with paper towels to remove surface moisture (this helps prevent cheese from melting too fast). Freeze the sticks on a baking sheet for at least 30 minutes; overnight is fine.

Set up dredging station

In one shallow bowl combine the flour and 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second bowl whisk together eggs, milk, and 1/2 tsp garlic powder. In a third bowl mix breadcrumbs, grated Parmesan, remaining garlic powder (1/2 tsp), onion powder, and dried Italian seasoning.

Coat the cheese

Working with chilled sticks, dredge each first in flour (shake off excess), then dip in the egg mixture, then press into the breadcrumb mixture to fully coat. For a sturdier crust double-coat: return coated stick to egg briefly, then press again into breadcrumbs. Place coated sticks back on a tray and freeze 20–30 minutes until very firm.

Heat oil

Pour oil into a heavy-bottom skillet or pot to a depth of about 1 1/2" (about 3–4 cups depending on pan). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb— it should sizzle and rise steadily.

Fry

Fry 3–4 sticks at a time (do not crowd) for 1 to 1 1/2 minutes per side, turning once, until golden brown. Remove with a slotted spoon to a wire rack or paper-towel-lined plate to drain. Keep warm in a 200°F (95°C) oven while you finish frying remaining sticks.

Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels, then chop into small pieces. When mozzarella sticks are hot and drained, sprinkle shredded cheddar over them and then the chopped bacon. Return to the warm oven for 2–3 minutes to allow the cheddar to melt. Remove and scatter sliced scallions on top.

Preheat oven to 400°F (200°C). In a small bowl toss shrimp with 1 tsp olive oil, lemon juice, minced garlic, smoked paprika, 1/4 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Spread shrimp in a single layer on a small baking sheet. Bake 6–8 minutes until opaque and just cooked through. Do not overcook. Keep warm.

Toss broccoli florets with 1 tsp olive oil, 1/8 tsp kosher salt and 1/8 tsp black pepper. Spread on a baking sheet and roast in the same 400°F oven as the shrimp for 8–10 minutes until bright green and tender-crisp. Alternatively, steam for 4–5 minutes until tender-crisp.

Warm the marinara sauce on the stovetop or in the microwave. Arrange mozzarella sticks on a serving platter. Spoon baked shrimp and roasted broccoli to one side. Drizzle optional ranch or garlic aioli over a few sticks or serve on the side. Serve immediately with warm marinara for dipping.