Mozzarella Sticks Recipe

Cut the 16 oz block of low-moisture mozzarella into sticks roughly 3 inches long by 3/4 inch wide (about 8–12 sticks depending on size). Pat each stick dry with paper towels to remove surface moisture — this helps prevent leaks during frying.

Place the cut sticks on a parchment-lined tray and freeze for at least 30 minutes (preferably 1 hour). Freezing firms the cheese so it holds shape while breading and frying.

Set up three shallow bowls or pie plates: bowl 1 — flour; bowl 2 — whisk together eggs and 3 tbsp cold water until smooth; bowl 3 — combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper.

If using cornstarch for extra adhesion, spread the cornstarch in a small shallow dish. Dredge each frozen cheese stick first in cornstarch (light coating), then in flour, shaking off excess. Next dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly. For an extra-secure double coating, return the coated stick to the egg wash briefly and then again into the breadcrumbs.

Place breaded sticks on a parchment-lined tray and return to the freezer for at least 30 minutes (recommended 1–2 hours). This additional freeze step ensures the coating sets and reduces cheese leakage during frying.

Pour about 3–4 cups of neutral oil into a deep, heavy-bottomed pot or deep fryer so there's enough to submerge the sticks (about 2–3 inches deep). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb piece — it should sizzle and brown in ~45–60 seconds.

Fry the frozen breaded sticks in batches (do not overcrowd) for 1.5–2 minutes per side or until golden brown and crisp. Turn once with a slotted spoon or tongs. Total fry time should be about 3–4 minutes. Keep oil temperature steady — lower to 325°F if it browns too quickly before the center is hot, or raise slightly if temp drops when adding sticks.

Use a slotted spoon to transfer cooked sticks to a paper towel-lined plate to drain excess oil. Let rest 1 minute before serving; cheese will be very hot inside.

While breading or frying, make the quick marinara. Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the 14 oz crushed tomatoes, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and simmer gently for 10–12 minutes, partially covered, until slightly thickened.

Taste and adjust seasoning; add up to 1/2 tsp sugar if the tomatoes taste too acidic. Stir in torn basil leaves in the last minute, remove from heat and keep warm.

Arrange mozzarella sticks on a platter with a small bowl of warm marinara sauce. Serve immediately so sticks are crisp on the outside and melty inside. Provide tongs or forks — warn guests cheese will be hot.

Leftover sticks can be refrigerated in a single layer for up to 2 days and reheated in a 400°F (200°C) oven for 6–8 minutes or air-fried at 375°F (190°C) for 4–6 minutes until hot and crisp.