Mozzarella Sticks Recipe

Cut and freeze

Cut the 500 g mozzarella into sticks about 3/4 inch (2 cm) wide and 3 inches (7–8 cm) long. Pat dry with paper towels to remove surface moisture. Place the sticks on a parchment-lined baking sheet in a single layer and freeze for at least 1 hour (ideally 1.5–2 hours) so they are firm for breading and frying.

Set up three shallow bowls or trays: Bowl 1 — combine flour and cornstarch (1 cup flour + 1/2 cup cornstarch) and a pinch of salt; Bowl 2 — whisk together eggs and 2 tablespoons milk until homogenous; Bowl 3 — mix breadcrumbs (2 cups) with grated Parmesan (1 tbs), garlic powder (1 tsp), onion powder (1/2 tsp), dried Italian seasoning (1 tsp), kosher salt (1 tsp) and black pepper (1/2 tsp).

For an extra-crisp double coating: after the first breadcrumb pass, return coated sticks to the freezer for 15–20 minutes, then repeat the egg and breadcrumb steps.

Working with a few sticks at a time (do not let the rest thaw), dredge each frozen mozzarella stick first in the flour/cornstarch mixture, shaking off excess; then dip into the egg mixture, letting excess drip back into the bowl; finally press into the breadcrumb mixture to fully coat. Place coated sticks on a parchment-lined tray. If doing a double coating, freeze the first-coated sticks 15–20 minutes and then repeat egg and breadcrumb steps for a thicker crust.

Pour vegetable oil into a deep heavy pot or deep fryer to reach a 2–3 inch (5–7 cm) depth (about 1 L of oil). Heat the oil to 350°F (175°C). Use a thermometer to maintain temperature; too hot will brown the outside before the cheese warms, too cool will cause excessive oil absorption and popping.

Fry the sticks in small batches (3–4 at a time) for 60–90 seconds, turning as needed, until golden brown. Do not overcrowd. If the sticks are frozen very cold, they may take up to 2 minutes; watch carefully to avoid bursting. Use a slotted spoon or spider to remove and drain on a wire rack or paper towels.

If you prefer baking: preheat oven to 425°F (220°C). Place coated sticks on a parchment-lined baking sheet and bake 8–10 minutes, then broil 1–2 minutes to brown (watch closely). Baking will produce less oil but may not be as crisp as frying.

Let fried mozzarella sticks rest 1–2 minutes to avoid immediate molten cheese burns. Transfer to serving plate, sprinkle with chopped parsley if using, and serve hot with marinara sauce (about 1 cup) for dipping.