Name: Duckworth's Grill & Taphouses Mozzarella Cheese Sticks Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Low-moisture whole-milk mozzarella cheese; 1 cups All-purpose flour; 3 units Large eggs; 1 cups Whole milk; 2 cups Plain dry breadcrumbs; 1 cups Panko breadcrumbs; 0.5 cups Grated Parmesan cheese; 1 tsp Garlic powder; 0.5 tsp Onion powder; 1 tsp Dried Italian seasoning; 1 tsp Kosher salt; 0.5 tsp Black pepper; 4 cups Vegetable oil (for frying); 0.25 cups Cornstarch; 2 tbs Water (for egg wash alternative); 14 oz Canned crushed tomatoes; 1 tbs Extra-virgin olive oil; 0.25 cups Yellow onion, finely chopped; 2 cloves Garlic, minced; 1 tbs Tomato paste; 0.5 tsp Granulated sugar; 0.25 tsp Red pepper flakes; 0.5 tsp Dried basil; 0.5 tsp Salt; 0.25 tsp Black pepper

Method

Cheese sticks

Prepare the cheese

Trim the mozzarella into 3/4-inch by 3/4-inch by 3-inch sticks. 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 helps prevent cheese from leaking when fried).

Make breading stations

Set up three shallow bowls: Bowl 1 - all-purpose flour. Bowl 2 - whisk together eggs and whole milk until smooth. Bowl 3 - combine plain breadcrumbs, panko, grated Parmesan, garlic powder, onion powder, dried Italian seasoning, kosher salt, and black pepper. If using cornstarch for extra crispness, mix cornstarch with a couple tablespoons of water to make a thin paste and dust the cheese lightly before flouring.

Bread the sticks

Working with frozen sticks, dredge each stick in flour (shake off excess), dip into the egg-milk mixture, then press firmly into the breadcrumb mixture to fully coat. For a thicker coating, return each coated stick to the egg wash and breadcrumbs for a second coating. Place breaded sticks back on the parchment-lined baking sheet and freeze for another 20–30 minutes; this further reduces cheese leakage during frying.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to reach a 2–3 inch depth and heat to 350°F (175°C). If you don't have a thermometer, heat oil until a small cube of bread browns in about 45–60 seconds. Maintain oil temperature between 325–360°F during frying.

Fry the sticks

Fry the cheese sticks in small batches (3–5 at a time depending on pot size) for 1.5–2 minutes, until golden brown and crisp. Do not overcrowd. Use a slotted spoon or spider to transfer cooked sticks to a wire rack set over a baking sheet or paper towels to drain. If the coating browns too quickly before the cheese melts, lower the oil temperature slightly. Let rest 1–2 minutes before serving so cheese firm up slightly but still oozy when bitten.

Marinara sauce

Sauté aromatics

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Simmer sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, sugar, red pepper flakes, dried basil, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Keep warm until ready to serve.

Finishing and serving

Serve the hot mozzarella sticks on a platter with the warm marinara sauce in a small bowl alongside for dipping. Garnish the sauce with a sprinkle of grated Parmesan or chopped fresh basil if desired.

Notes: To reheat leftovers, bake frozen breaded sticks at 400°F (200°C) on a wire rack over a baking sheet for 10–12 minutes or until heated through and crisp. Avoid microwaving which will make them soggy.