Mozzarella Sticks Recipe

Cut cheese

If using string cheese, cut each stick in half lengthwise and then into 3/4–1 inch pieces so you have approximately 12 pieces total. If using a block, cut into 12 sticks about 3/4–1 inch thick and 3 inches long. Pat each piece dry with paper towels to remove surface moisture; excess moisture causes breading to slip.

Place the prepared cheese pieces on a parchment-lined tray and freeze for 30 minutes. Freezing firms the cheese so it won’t melt through the breading during frying.

Set up three shallow bowls or pie plates: Bowl 1 — flour mixed with cornstarch (if using) and 1/2 tsp salt; Bowl 2 — beat the 2 eggs with 3 tablespoons milk (and 1 tablespoon cold water if desired) until smooth; Bowl 3 — breadcrumbs mixed with grated parmesan, garlic powder, dried oregano, remaining 1/2 tsp salt, and black pepper.

For a thicker, more secure crust, plan to double-dip each cheese stick: flour → egg → breadcrumbs → egg → breadcrumbs.

Working with 3–4 pieces at a time (do not overcrowd), dredge each frozen cheese stick in the flour mixture, shaking off excess.

Dip the floured stick into the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture to coat all sides.

For double coating (recommended): return the coated stick to the egg wash again, then into the breadcrumbs for a second, thicker layer. Place finished sticks back on a parchment-lined tray and freeze for at least 20 minutes (this second freeze further reduces the risk of cheese leaking while frying).

Pour oil into a deep heavy-bottomed pot or a deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat oil to 350°F (177°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and browns in about 15–20 seconds.

Fry the mozzarella sticks in small batches (3–4 at a time) for 1 minute to 1 minute 30 seconds, turning once, until golden brown and crisp. Do not overcrowd the pot or the oil temperature will drop and the cheese may leak out.

Using a slotted spoon or spider, transfer fried sticks to a wire rack set over a baking sheet (not paper towels — a rack keeps crust crisp). Let sit 1–2 minutes; cheese will be very hot.

Serve immediately with warmed marinara sauce and optional fresh basil. Warn eaters that the interior will be hot and molten for a minute or two after frying.

If making ahead: freeze breaded sticks on a tray until solid, then transfer to a freezer bag. Fry from frozen, adding about 30–60 seconds to the cook time.