Fried Mozzarella Sticks With Marinara Sauce Recipe

Prepare the cheese

Cut the mozzarella block into sticks about 3 inches long, 3/4 inch wide and 1/2 inch thick. Pat dry with paper towels to remove surface moisture (this helps prevent leaking while frying).

Set up breading stations

Place 1 cup flour in a shallow bowl. In a second shallow bowl, whisk together 3 eggs and 3 tablespoons milk until smooth. In a third shallow bowl, combine 2 cups plain breadcrumbs, 1 cup panko, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt and 1 teaspoon black pepper; mix thoroughly.

Dust, dredge and double-coat

Lightly dust each cheese stick with 1 tablespoon flour, then shake off excess. Dip into the egg mixture to coat, then press into the breadcrumb mix to fully cover. For a sturdier crust, return each coated stick to the egg mixture and then coat again in the breadcrumbs, pressing firmly to adhere. Place coated sticks on a baking sheet lined with parchment and freeze for at least 45 minutes (or up to 2 hours) so the coating sets—this prevents cheese from oozing out during frying.

Heat oil

Pour about 3 to 4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping one small breadcrumb into the oil—if it sizzles and browns in about 30 seconds, the oil is ready.

Fry in batches

Working from frozen, fry the mozzarella sticks in batches (do not overcrowd) for 1 to 1.5 minutes per side, turning once, until golden brown. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet or paper towels to drain. Keep fried sticks warm in a 200°F (95°C) oven while finishing remaining batches.

Finish and rest

Let sticks rest for 1 to 2 minutes before serving—the crust will crisp and the interior will be hot but not exploding. If desired, sprinkle with freshly grated Parmesan and chopped parsley.

Sweat aromatics

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon sugar (optional), 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a gentle simmer.

Simmer and adjust

Reduce heat to low and simmer, uncovered, for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning, adding more salt, sugar or pepper as needed. Stir in chopped fresh basil leaves (if using) in the last 2 minutes of cooking.

Finish

Remove from heat and, if desired, stir in 2 tablespoons grated Parmesan for extra depth. Transfer to a serving bowl and keep warm until ready to serve with the mozzarella sticks.

Arrange fried mozzarella sticks on a platter with the warm marinara sauce in a bowl for dipping. Serve immediately so the sticks remain crisp. Provide napkins—these are best eaten hot.