Mozzarella Sticks Recipe

Prepare cheese

Cut the 12 oz mozzarella block into 6 XL sticks approximately 4 inches long and 3/4–1 inch thick. Pat the pieces dry with paper towels to remove excess moisture — this helps prevent cheese leakage while frying. Place on a tray and refrigerate or freeze for 20–30 minutes (30 minutes recommended) to firm up.

Set up breading station

In one shallow bowl combine the flour and cornstarch (if using) and set aside. In a second bowl whisk together the 2 eggs and 2 tbs milk until smooth. In a third shallow bowl combine the Italian-style breadcrumbs and panko, then stir in the chopped parsley, 1 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, 3 tsp kosher salt, and 1 tsp black pepper. Mix until evenly combined.

Bread the sticks (double-dip for best results)

Working with chilled cheese sticks, dredge each stick in the flour/cornstarch mixture, shaking off excess. Dip into the egg mixture, then press into the breadcrumb-herb mixture to coat thoroughly. For a thicker, more durable coating, return coated sticks to the egg mixture and then again to the breadcrumb mix (double-coating). Place breaded sticks on a parchment-lined tray and freeze uncovered for at least 30 minutes, up to 1 hour. Freezing helps the coating set and reduces cheese leakage during frying.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 2 cups here may be enough depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown within 30–45 seconds.

Fry the sticks

Fry the frozen breaded mozzarella sticks in batches of 2–3 (do not overcrowd) for 1¾–2½ minutes, turning gently once, until golden brown and crisp. The cheese should be melted inside but the coating should be golden. If the oil is too hot the coating will brown before the center melts; if too cool, the sticks will absorb oil. Maintain oil temperature around 350°F between batches.

Drain and serve

Use a slotted spoon to transfer fried sticks to a paper towel–lined plate to drain for 1–2 minutes. Let rest 1 minute so cheese doesn't ooze immediately when bitten. Serve 6 XL sticks (approximately the 12 oz cheese divided into six) hot with marinara dipping sauce.

In a small saucepan, heat 1 tbs olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.

Add the crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp sugar (optional), 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and cook for 10–12 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning.

Keep warm until serving alongside the mozzarella sticks.