Mozzarella Sticks Recipe

Portion cheese

If not using pre-cut sticks, cut the block of low-moisture mozzarella into 16 uniform sticks (about 3/4 inch thick by 3 inches long). Pat each stick dry with paper towels to remove surface moisture—this helps breading adhere and prevents excess oil splatter.

Place the cut sticks on a tray lined with parchment and freeze uncovered for at least 1 hour (ideally 2 hours). Fully chilled or frozen cheese will hold its shape during frying and reduce cheese leakage.

Arrange a three-station breading setup: bowl 1 for flour mixture, bowl 2 for egg wash, bowl 3 for breadcrumb mixture.

In bowl 1, combine the all-purpose flour with a pinch (about 1/4 tsp) of salt and a light grind of black pepper and mix. In bowl 2, beat the 2 large eggs with 2 tablespoons milk until uniform. In bowl 3, combine the panko (or fine breadcrumbs), grated Parmesan, Italian seasoning, garlic powder, onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper; mix thoroughly.

Working quickly to keep the cheese cold, dredge each frozen mozzarella stick first in the flour (shake off excess), then fully coat in the egg wash, letting excess drip back into the bowl, and finally press into the breadcrumb mixture so the surface is well coated. For a more secure coating, return each coated stick to the egg wash and breadcrumbs for a second coating (double-dip). Place finished sticks on a parchment-lined baking sheet and freeze for at least 30 minutes to 1 hour—this step firms the coating and helps prevent cheese from oozing during frying.

Heat oil in a deep, heavy pot or deep-fryer to 350°F (175°C). Use enough oil so sticks can float and not touch the bottom (about 2 cups in a medium pot). If you don't have a thermometer, heat oil until a cube of bread browns in about 30–45 seconds.

Fry the mozzarella sticks in small batches (4–6 at a time depending on pot size) for 1 to 1.5 minutes, turning as needed, until the exterior is golden brown. Do not overcrowd the pot—overcrowding lowers oil temperature and increases the chance the cheese will melt through the breading.

Remove sticks with a slotted spoon or spider and transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

Warm the marinara sauce in a small saucepan over low heat, stirring occasionally, until hot. Optionally stir in crushed red pepper flakes to taste.

Arrange mozzarella sticks on a serving platter, garnish the warmed marinara with sliced basil, and serve immediately so sticks remain crisp. Provide tongs or small forks for dipping.

If any sticks show signs of breading separation or weeping cheese, drop them back into the freezer for another 15–20 minutes before frying. Maintain oil temperature around 325–350°F; if oil gets too hot, breading will brown too quickly and cheese may not heat evenly. Use fresh oil for best flavor and crispness.