Cheese Sticks Recipe

Prepare the cheese

If using a block of mozzarella, cut into 10 equal sticks about 1/2 inch x 1/2 inch x 3 inches (1.25 x 1.25 x 7.5 cm). Pat dry with paper towels to remove surface moisture — this helps the coating stick and minimizes leaking during frying.

Set up the coating station

Place the flour in a shallow bowl. In a second bowl, whisk the eggs with 2 tablespoons water until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Line a baking sheet with plastic wrap or parchment.

Coat the cheese sticks (first coat)

Working one at a time, dredge each cheese stick in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture to coat thoroughly. Place on the lined baking sheet.

Double-coat for best results

For a stronger coating that reduces cheese leakage, return the breaded sticks to the egg wash briefly, then coat again in the breadcrumbs. Place back on the baking sheet. Once all sticks are coated, freeze on the baking sheet for at least 30–45 minutes (or up to 2 hours) to firm up the cheese and set the coating.

Heat the oil

Pour vegetable oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches (5–7.5 cm). Heat to 350°F (175°C). Use a thermometer to maintain temperature; if oil is too cool the coating will absorb oil, if too hot the coating will brown before the cheese melts.

Fry the cheese sticks

Remove a few sticks from the freezer (don’t thaw). Fry in batches of 3–4 to avoid crowding. Fry for 1.5–2 minutes per batch, turning once, until golden brown and crisp. Keep oil temperature between 340–360°F (170–180°C).

Drain and rest

Using a slotted spoon or spider, transfer fried sticks to a paper towel-lined plate to drain briefly. Let rest 1–2 minutes (cheese will be very hot) before serving. Repeat until all sticks are fried.

While the cheese sticks chill in the freezer, make the marinara. Heat olive oil in a small saucepan over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant, being careful not to brown the garlic.

Pour in the crushed tomatoes, add dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar if using. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer 10–12 minutes to thicken slightly. Taste and adjust seasoning. Stir in torn fresh basil leaves if using, then remove from heat and keep warm until serving.

Arrange 10 cheese sticks on a serving plate. Serve immediately with a small bowl of warm marinara sauce for dipping. Recommend serving caution that cheese will be hot and allow 1–2 minutes after frying before handling.