Breaded Mozzarella Sticks Recipe

Mozzarella sticks

1. 1

   Prepare cheese

   Cut the 16 oz mozzarella block into 12–16 sticks approximately 3/4 inch by 3/4 inch by 3–3.5 inches long. Pat each stick dry with paper towels. Place the sticks on a parchment-lined tray and freeze for at least 30 minutes (longer if possible) to ensure they hold shape during breading and frying.

2. 2

   Set up breading station

   Place the 1 cup all-purpose flour in a shallow bowl. In a second shallow bowl whisk together 3 large eggs with 3 tablespoons whole milk until smooth. In a third shallow bowl combine 2 cups Italian-style breadcrumbs, 1 tablespoon grated Romano, 2 tablespoons grated Parmesan, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons cornstarch (if using). Mix thoroughly so the cheeses and seasonings are evenly distributed.

3. 3

   First coat

   Working with 3–4 sticks at a time (while keeping the rest frozen), dredge each frozen mozzarella stick in flour, shaking off excess. This first dry layer helps the egg adhere.

4. 4

   Egg wash

   Dip the floured sticks into the egg wash, letting excess drip off, then return them to the parchment-lined tray.

5. 5

   Breadcrumb coat and double bread (recommended)

   Roll each egg-wet stick in the breadcrumb mixture, pressing firmly to adhere. For a sturdier coating that reduces cheese leakage, return the coated sticks to the egg wash briefly and then roll in the breadcrumbs a second time. Place finished sticks back on the tray and freeze a minimum of 1 hour (or up to overnight) on a single layer so they become very firm.

6. 6

   Heat oil

   When ready to fry, pour about 3–4 cups vegetable oil into a heavy pot or deep fryer so oil depth is about 2 inches. Heat to 350°F (175°C). Use a thermometer to maintain temperature — too hot browns exterior before cheese melts, too cool increases oil absorption and leaks.

7. 7

   Fry

   Fry the frozen breaded mozzarella sticks in small batches (3–4 at a time) for 1 minute to 1 minute 30 seconds, turning as needed, until golden brown and crisp. Do not overcrowd; the oil temperature should remain close to 350°F. If using a deep fryer, follow manufacturer instructions and fry for similar time.

8. 8

   Drain and rest

   Using a slotted spoon or spider, transfer cooked sticks to a paper towel–lined tray to drain. Let rest 1–2 minutes to slightly set — cheese will be molten but contained by the coating.

9. 9

   Reheat (optional)

   If making ahead and freezing, reheat refrigerated or frozen cooked sticks in a 400°F (205°C) oven for 6–8 minutes (from refrigerated) or 10–12 minutes (from frozen) to re-crisp before serving.

10. 10

    Serve

    Serve 3–4 breaded mozzarella sticks per person with warmed marinara sauce (1 cup total in recipe serves 4). Garnish sauce with a sprinkle of grated Parmesan or chopped fresh basil if desired.