Mozzarella Sticks 6 Recipe
Make Mozzarella Sticks 6 Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese
Breading
Coating & Frying
Serving
Method
Cheese Prep
Trim and freeze
If mozzarella sticks are a single long block, cut into 12 equal stick-sized pieces (about 3–4 inches each). Place sticks on a parchment-lined tray in a single layer and freeze for at least 45 minutes, preferably 1 hour. Freezing prevents excessive cheese melt during frying.
Breading Setup
Prepare dry dredge
In a shallow bowl or plate, combine flour and optional cornstarch; mix and set aside. This helps the egg adhere to the cheese.
Prepare egg wash
In a second shallow bowl, whisk together the eggs, milk and cold water until smooth.
In a third shallow bowl, combine breadcrumbs, grated Parmesan, dried oregano, garlic powder, salt and black pepper. Mix well.
Breading the Sticks
Working with 3–4 sticks at a time (keep the rest frozen), dredge each frozen mozzarella stick first in the flour mixture, shaking off excess; then dip into the egg wash, letting excess drip back into the bowl; finally press into the breadcrumb mixture until completely coated. For an extra-secure coating, place coated sticks on a tray and freeze for 15–20 minutes, then repeat the egg wash + breadcrumb step for a double coating. Return to freezer until ready to fry.
Frying
Heat oil
Pour oil into a medium, heavy-bottomed pot or deep fryer to reach about 2–3 inches depth (approximately 3–4 cups). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small piece of bread — it should brown in about 60 seconds.
Fry the breaded mozzarella sticks in small batches (2–4 sticks at a time) for 1 to 1½ minutes, turning once, until the breadcrumb coating is golden brown. Do not overcrowd the pan. Total time is short to avoid cheese rupture.
Use a slotted spoon or spider to remove sticks and transfer to a paper towel–lined tray to drain. Let rest for 1 minute before serving — this helps the cheese stabilize so it doesn’t immediately gush out when bitten.
Serving
Serve hot with warmed marinara sauce for dipping. Leftovers can be reheated in a 400°F (200°C) oven for 6–8 minutes until coating is crisp and cheese warmed through.