Mozz Sticks Recipe

Prepare cheese

Slice the mozzarella into 3/4-inch x 3/4-inch x 3.5-inch sticks. Pat dry with paper towels to remove surface moisture. Place sticks on a tray and freeze uncovered for at least 30 minutes (preferably 1 hour) so they hold shape during frying.

Set up breading stations

Place the flour in a shallow bowl. In a second bowl, whisk together eggs and cold water until smooth to make an egg wash. In a third bowl, combine plain breadcrumbs, Italian breadcrumbs, grated Parmesan, garlic powder, onion powder, kosher salt, and black pepper, mixing well.

Triple-coat the sticks

Working with a few sticks at a time, dredge each frozen mozzarella stick in flour, shaking off excess. Dip into the egg wash, then roll in the breadcrumb mixture pressing firmly to adhere. For a thicker coating and to prevent leakage, dip the coated stick back into the egg wash and again into the breadcrumbs for a second coating. Place coated sticks on a parchment-lined tray and return to the freezer for at least 20–30 minutes (longer if possible).

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge sticks). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and bubbles steadily without burning.

Fry

Fry the frozen, coated mozzarella sticks in batches of 4–6 to avoid crowding. Cook for 1.5–2 minutes per side, turning gently as needed, until golden brown and crisp. Do not overcook — cheese can burst out if oil is too hot or fry time too long. Use a slotted spoon or spider to remove sticks and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven if making ahead; serve within 10–15 minutes for best texture.

Safety note

If cheese leaks while frying, remove stray cheese from oil with a slotted spoon to prevent burning and flavor transfer between batches.

Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook, stirring occasionally, until translucent and soft, about 5–7 minutes.

Add minced garlic and cook until fragrant, about 30 seconds to 1 minute, taking care not to brown the garlic.

Stir in tomato paste and cook 1 minute to caramelize slightly. Add crushed tomatoes, dried oregano, dried basil, sugar, red pepper flakes, salt, and black pepper. Stir to combine.

Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes to thicken and allow flavors to meld, stirring occasionally. If sauce becomes too thick, add 1–2 tablespoons water.

Taste and adjust seasoning. Remove from heat and stir in torn fresh basil leaves if using. Keep warm until serving alongside mozzarella sticks.