Mozzarella Sticks Recipe

Cut the cheese

Remove the mozzarella block from its packaging and pat dry with paper towels. Using a sharp knife, cut the block into sticks approximately 3 inches long, 1/2 inch wide and 1/2 inch thick (or into 12–16 sticks depending on block size). Place the cut sticks on a rimmed baking sheet lined with parchment and freeze uncovered for at least 1 hour (preferably 90 minutes) until firm. Freezing prevents cheese from melting too quickly during frying.

Prepare dry and wet mixtures

Set up three shallow bowls or pie plates: Bowl 1 — flour. Season the flour with 1/4 tsp of the salt and a pinch of pepper. Bowl 2 — whisk together the eggs and milk until combined. Bowl 3 — combine the Italian breadcrumbs, panko (if using), grated Parmesan, dried oregano, garlic powder, onion powder, remaining 3/4 tsp salt, and 1/2 tsp black pepper; mix thoroughly.

Dredge cheese sticks

Working with a few sticks at a time (to keep them cold), toss each frozen mozzarella stick in the seasoned flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to coat completely. For an extra-secure coating, place the breaded sticks back on the lined baking sheet and freeze for 15–20 minutes, then repeat the egg-dredge and breadcrumb step for a double coating. Return to the freezer for another 15 minutes after double-coating.

Heat oil

Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–2.5 inches (about 3–4 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 45–60 seconds.

Fry the sticks

Fry the breaded mozzarella sticks in small batches (3–4 at a time) for 45–60 seconds, turning as needed, until golden brown. Do not overcrowd the pot. Overfrying or higher temperature will cause cheese to ooze unusually fast. Use a slotted spoon to transfer the fried sticks to a paper towel–lined tray to drain. If cheese starts to leak, increase oil temperature slightly or ensure sticks were fully frozen before frying.

Keep warm

If preparing multiple batches, keep finished sticks in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes while you finish frying remaining batches. Serve promptly for best texture.

Serve the mozzarella sticks hot with warmed marinara sauce for dipping. Optionally garnish the marinara with a sprinkle of grated Parmesan and chopped fresh basil or parsley. Enjoy immediately.