Mozzarella Sticks Recipe

Cut and chill

Trim the mozzarella block into 3/4- to 1-inch thick sticks about 3 inches long. You should get roughly 16 sticks from a 16-oz block. Place the sticks in a single layer on a tray, cover, and freeze for at least 30 minutes (up to 2 hours). Chilling is essential so the cheese doesn't melt too quickly when frying.

Dry mix

In a shallow wide bowl or plate, whisk together the flour, breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, salt, and black pepper until evenly combined.

Wet mix

In a separate shallow bowl, beat the eggs with the milk and optional hot sauce until smooth. Keep the wet bowl near the dry bowl for an assembly line.

First dredge

Working with a few sticks at a time (to avoid warming the cheese), lightly dredge each chilled mozzarella stick in the flour mixture, shaking off excess. Return to the tray.

Egg dip

Dip each floured stick into the egg mixture, allowing excess to drip off, then immediately coat with the breadcrumb mixture, pressing gently to adhere. For a sturdier double coating, repeat the egg dip and breadcrumb step a second time.

Rest or freeze

After coating, place the sticks back on the parchment-lined tray in a single layer. For immediate frying, refrigerate for 10–15 minutes to set the crust. For advance prep, freeze the coated sticks on the tray for 30–60 minutes, then transfer to a freezer-safe container for up to 1 month.

Deep-frying (recommended for crispiness)

Pour about 3 inches of oil into a heavy pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping one breadcrumb into the oil — it should sizzle and brown in about 30–60 seconds. Fry coated sticks in small batches (3–4 at a time) for 60–90 seconds, turning gently, until golden brown. Do not overcrowd. Remove with a slotted spoon to a paper towel-lined tray to drain. Let rest 1 minute before serving — cheese will be very hot inside.

Oven-baked (lower oil alternative)

Preheat oven to 425°F (220°C). Place coated sticks on a parchment-lined baking sheet and lightly spray or brush with oil. Bake for 8–12 minutes, turning once halfway through, until golden. To get a crispier exterior, freeze coated sticks for 15–30 minutes before baking; baked sticks won't be as melty as fried ones.

Sprinkle chopped parsley over the fried or baked mozzarella sticks if desired. Serve immediately with warm marinara sauce for dipping. Warn diners that the interior will be very hot.

From frozen: reheat in a preheated oven at 425°F (220°C) for 8–12 minutes until hot and crisp. From refrigerated: reheat in a 400°F (200°C) oven 5–8 minutes. Avoid microwave reheating — it will cause the cheese to ooze unevenly.