Name: Crocker’s Cafe & Bakerys Mozzarella Sticks Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb low-moisture part-skim mozzarella cheese; 1 cup all-purpose flour; 2 cups fine dry breadcrumbs (panko or mixture); 1 tbs grated Parmesan cheese; 3 unit large eggs; 2 tbs milk; 1 tsp garlic powder; 1 tsp dried Italian seasoning; 1 tsp salt; 1 tsp black pepper; 4 cups vegetable oil (for frying); 2 tbs cornstarch (optional, for extra adhesion); 1 cup crushed tomatoes; 1 tbs tomato paste; 1 tbs olive oil; 1 tsp minced garlic; 1 tsp dried oregano; 1 tsp sugar (optional); 1 tsp salt; 0.25 tsp black pepper; 1 tbs fresh basil (optional, chopped)

Method

Mozzarella Sticks

1
Prepare the cheese
Cut the block of low-moisture mozzarella into sticks approximately 3 inches long by 1/2 inch thick. Pat the sticks dry with paper towels to remove excess moisture; this helps the coating adhere and prevents excessive cheese leakage when frying. Place prepared sticks on a tray lined with parchment and freeze for at least 30 minutes (recommended 1 hour) until firm.
2
Set up breading stations
Place the flour in a shallow bowl. In a second bowl whisk together the eggs and milk until smooth; stir in 1/4 tsp salt and 1/4 tsp pepper. In a third shallow bowl combine the breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, remaining 3/4 tsp salt, and 3/4 tsp black pepper. If using cornstarch, toss each frozen stick lightly in cornstarch before dredging in flour for extra adhesion.
3
Double-coat the sticks
Working with a few sticks at a time (to keep them cold), dredge each mozzarella stick in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to fully coat. For a sturdier crust, return coated sticks to a tray and freeze for 15–30 minutes, then repeat the egg and breadcrumb step for a double coating. Keep coated sticks frozen until ready to fry.
4
Heat the oil
Pour vegetable oil into a deep heavy pot or deep fryer to a depth of 2–3 inches (about 3–4 cups, depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small cube of bread browns in about 30–40 seconds. Maintain temperature between 350–360°F while frying.
5
Fry the sticks
Fry the mozzarella sticks in small batches (3–4 at a time) for 1 to 1 1/2 minutes, turning gently once—cook just until golden brown. Do not overcrowd the pot or fry too long or the cheese will burst out. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Let rest 1–2 minutes before serving so the cheese sets slightly but remains gooey.
6
Alternative: Oven-baked
Preheat oven to 425°F (220°C). Place coated frozen sticks on a parchment-lined baking sheet sprayed lightly with oil. Spray the tops of the sticks with cooking spray. Bake 10–12 minutes, turning once, until golden and crisp. Keep a close eye to avoid bursting; oven results are slightly less melty than frying but are crisp and lower-fat.

Marinara Sauce

7
Sauté aromatics
In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant but not browned. Stir in tomato paste and cook 30 seconds to deepen flavor.
8
Simmer the sauce
Add crushed tomatoes, dried oregano, sugar (if using), salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and simmer 8–12 minutes uncovered, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
9
Finish
Remove from heat and stir in chopped fresh basil if using. Keep warm until serving alongside the mozzarella sticks.

Mozzarella Sticks Recipe

Ingredients