Mozzarella Sticks Recipe

Prepare cheese sticks

If using a block of mozzarella, cut into 12 uniform sticks about 3/4 inch wide, 1/2 inch thick and 3 inches long. Pat dry with paper towels to remove surface moisture. Place sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (this prevents cheese from melting out during frying).

Set up breading stations

In a shallow bowl or plate combine the all-purpose flour and the cornstarch (if using) and a pinch of salt and pepper. In a second bowl whisk together the eggs and milk until smooth. In a third shallow bowl combine the breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, onion powder, 1/2 tsp kosher salt (or table salt), and 1/4 tsp black pepper; mix well.

Bread the cheese

Working with one or two sticks at a time, dredge each chilled mozzarella stick in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then press into the breadcrumb mixture to fully coat. For a thicker, more secure crust, repeat the egg dip and breadcrumb press for a double-coated crust. Place breaded sticks onto a tray and return to the freezer for at least 20 minutes (or up to 2 hours) to firm up the coating.

Heat the oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (or as recommended by your fryer) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread; it should sizzle and turn golden in about 30–60 seconds.

Fry the sticks

Fry the frozen, breaded mozzarella sticks in small batches (do not overcrowd) for 45–60 seconds, turning once, until golden brown. They cook quickly — avoid leaving them longer or the cheese will burst out. Use a slotted spoon to transfer to a wire rack set over a baking sheet or to paper towels to drain.

Keep warm and serve

If frying multiple batches, keep finished sticks warm in a preheated oven at 200°F (95°C) while you finish frying the rest. Serve immediately with warm marinara sauce for dipping.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant (do not let it brown).

Add the crushed tomatoes, dried oregano, dried basil, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld.

Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if tomatoes are too acidic. Stir in fresh basil leaves just before serving, if using. Keep warm until ready to serve with the fried mozzarella sticks.