Mozzarella Sticks Recipe

Cut mozzarella

If using a block of mozzarella, chill it in the freezer for 20–30 minutes to firm up slightly for cleaner cuts. Cut the block into 3/4-inch to 1-inch wide sticks about 3–4 inches long. If using string cheese, leave whole or cut in half for shorter sticks.

Set up three shallow bowls/plates: Bowl 1 — flour; Bowl 2 — whisk together eggs and milk; Bowl 3 — mix breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper.

Place cornstarch in a small bowl and whisk with cold water to make a thin slurry (about the consistency of heavy cream). This will be used to help the breadcrumbs adhere for a double-coat option.

Working with a few sticks at a time, dredge each mozzarella stick in flour, shaking off excess. This first dry layer helps the egg adhere.

Dip the floured stick into the egg mixture, letting excess drip back into the bowl.

Roll the egg-coated stick in the breadcrumb mixture, pressing gently to compact the crumbs so they adhere well.

For a more secure coating, dip the breadcrumb-coated stick briefly into the cornstarch slurry, then roll again in breadcrumbs for a double coat. Place breaded sticks on a parchment-lined baking sheet in a single layer.

Once plated, freeze the breaded sticks uncovered for at least 30 minutes (ideally 60 minutes). Freezing ensures the cheese doesn't ooze out while frying.

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 1/2 to 2 inches (about 3–4 cups depending on vessel). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb piece — it should sizzle and brown in about 30 seconds.

Fry the frozen breaded mozzarella sticks in batches (do not overcrowd) for 1 to 1 1/2 minutes per side until golden brown and crisp. Turn once with tongs or a slotted spoon. Total fry time is short; monitor carefully to avoid melting through the coating.

Use a slotted spoon to transfer fried sticks to a paper towel–lined tray to drain briefly. Keep cooked sticks warm on a baking sheet in a 200°F (95°C) oven if frying multiple batches.

Warm marinara sauce in a small saucepan over low heat or microwave until heated through.

Serve the mozzarella sticks hot with the warmed marinara sauce. Garnish with chopped fresh basil or parsley if desired.

Recommended dipping: serve immediately while cheese is stringy. Store any leftovers in an airtight container in the refrigerator up to 2 days and re-crisp in a 375°F (190°C) oven for 8–10 minutes.