Fried Mozzarella Sticks Recipe

Cut the block of low-moisture mozzarella into sticks about 3/4 inch by 3/4 inch by 3–3.5 inches. Aim for uniform pieces so they cook evenly. Pat dry each stick with paper towels to remove surface moisture.

Arrange the cut sticks on a tray in a single layer and place in the freezer for 30–45 minutes. Freezing for at least 30 minutes helps the cheese hold its shape during frying.

Set up a three-bowl breading station: Bowl 1 — flour. Bowl 2 — whisk together the eggs and 2 tablespoons milk until smooth. Bowl 3 — combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper; mix well.

Optional: In a small bowl whisk cornstarch with cold water to make a thin slurry. This can be brushed on the frozen cheese sticks after the flour step and before dipping in egg to create an extra-strong seal for the breading.

One at a time, dredge a frozen cheese stick in the flour, shaking off excess. If using cornstarch slurry, brush a thin layer on now. Immediately dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly. For extra insurance against leakage, return the coated stick briefly to the egg and breadcrumbs for a second coat.

Place coated sticks on a tray lined with parchment and return to the freezer for 15–30 minutes to firm up. This step reduces the chance the cheese will ooze out during frying.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (approximately 1.5–2 cups depending on your pot). Heat oil to 350°F (175°C). If you don't have a thermometer, oil should bubble gently around a breadcrumb when dropped in and steady medium-high heat is required.

Working in small batches (3–6 sticks depending on pot size), carefully lower frozen, breaded mozzarella sticks into the hot oil. Fry for 1.5–2 minutes total, turning once, until the exterior is golden brown. Do not overcrowd the pot; overcrowding will drop the oil temperature and increase the risk of the cheese leaking.

Use a slotted spoon or spider to remove the sticks and transfer to a wire rack set over a baking sheet or paper towels to drain. Let rest for 1–2 minutes; the cheese inside will be very hot.

Serve the mozzarella sticks immediately while hot and gooey with warmed marinara sauce for dipping. If making ahead, keep cooked sticks in a warm oven (200°F / 95°C) on a rack for up to 20 minutes to preserve crispness; avoid long holding times or they may become soggy.