Mozzarella Sticks Recipe

Cut the cheese

Trim the mozzarella block into 12–16 sticks about 3/4 inch x 3/4 inch x 3–3.5 inches. Pat the cut pieces dry with paper towels to remove surface moisture; this helps prevent early melting.

Set up breading stations

Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs with 2 tablespoons cold water until smooth. In a third bowl, combine the breadcrumbs, grated Parmesan, dried oregano, garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. If using panko or cornstarch, mix them into the breadcrumb bowl now.

Optional preliminary dusting

Lightly dust each mozzarella stick with cornstarch (if using) or a thin layer of flour to help the egg adhere.

One at a time, dredge each cheese stick first in the flour, shaking off excess, then dip into the egg wash, allowing excess to drip back into the bowl, and finally press firmly into the breadcrumb mixture so all sides are coated. For a thicker, more secure coating, repeat the egg and breadcrumb step for a double coating. Place finished sticks on a baking sheet lined with parchment or a wire rack. For best results and to minimize melting during frying, transfer the coated sticks to the freezer for at least 30 minutes (or up to 2 hours).

Heat the oil

Pour 1 to 1 1/2 inches of oil into a heavy skillet or use a deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil; it should sizzle gently and brown in about 45–60 seconds.

Fry the sticks in small batches (3–4 at a time depending on pan size) for 45–60 seconds per side, turning once, until golden brown. Do not overcrowd the pan or the oil temperature will drop and the cheese will leak before the crust is golden. If using frozen coated sticks, add an extra 10–15 seconds per side but monitor closely.

Remove fried mozzarella sticks with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. While still hot, sprinkle lightly with seasoned salt if desired. Allow 1–2 minutes to rest so the coating sets and interior is hot but not dangerously molten.

Warm the marinara sauce in a small saucepan over low heat until gently simmering, about 4–6 minutes. Taste and adjust seasoning; stir in torn fresh basil just before serving if using.

Arrange mozzarella sticks on a platter with the warm marinara in a dipping bowl. Serve immediately so sticks stay crispy and the cheese remains stringy and hot.

You can fully coat and freeze the sticks on a parchment-lined tray, then transfer to a zip-top bag for up to 1 month. Fry from frozen; do not thaw before frying. Keep children and pets away while frying and allow sticks to cool slightly before serving to avoid burns from hot cheese.