Mozz Sticks Recipe

Prepare the cheese

Slice the 1 lb mozzarella block into 12 even sticks about 3/4 inch x 3/4 inch x 3 inches. Pat dry with paper towels to remove surface moisture. Place on a baking sheet lined with parchment and freeze for 30–45 minutes until very firm — this helps prevent cheese from leaking while frying.

Set up breading station

In one shallow bowl combine 1 cup all-purpose flour and 2 tbsp cornstarch (optional) and 1/2 tsp kosher salt. In a second bowl whisk together 3 large eggs and 2 tbsp milk until smooth. In a third bowl combine 1.5 cups plain breadcrumbs, 1/2 cup Italian panko, 1/4 cup grated Parmesan, 1 tsp granulated garlic, 1 tsp dried oregano, 1 tsp dried parsley and 1/2 tsp freshly ground black pepper.

Dredge and double-coat

Working with chilled mozzarella sticks, dredge each stick first in the flour mixture, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture to coat evenly. For a more secure crust, return the coated sticks to the egg wash a second time and finish in the breadcrumbs again. Place on a baking sheet and return to the freezer for at least 20 minutes (up to 1 hour) to set the coating.

Heat oil

Pour about 1 cup neutral frying oil into a heavy-bottomed skillet (or deep frying pot) to a depth of about 1 inch. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.

Fry

Fry the mozzarella sticks in batches of 3–4 for 1 to 1.5 minutes per side until golden brown and crisp. Avoid overcrowding. Use tongs to gently turn. Remove to a paper towel-lined rack to drain. If coating becomes too dark before cheese is melted, lower heat slightly. Total frying time per batch: about 3 minutes. Let rest 1–2 minutes before serving so cheese firms slightly.

Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 diced yellow onion and sauté 4–5 minutes until translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant, careful not to burn.

Stir in 14 oz crushed tomatoes and 1 tbsp tomato paste. Add 1/2 tsp sugar, 1/2 tsp dried oregano, 1/2 tsp dried basil, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 10–12 minutes, stirring occasionally to thicken.

Off heat, stir in 2 tbsp grated Parmesan cheese and 1 tbsp chopped fresh basil (optional). Taste and adjust seasoning. Keep warm until serving.

In a small saucepan melt 2 tbsp unsalted butter over low heat. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Remove from heat and stir in 2 tbsp grated Parmesan, 1 tbsp finely chopped parsley, 1/4 tsp lemon zest (optional) and 1/8 tsp salt. Spoon over freshly fried mozzarella sticks or serve in a small ramekin for dipping.

In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 2 tbsp buttermilk until smooth. Stir in 1/2 tsp dried dill, 1/2 tsp dried chives, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Chill at least 30 minutes to allow flavors to meld. Thin with extra buttermilk if a thinner consistency is desired.