Mozzarella Sticks Recipe

Cut the low-moisture mozzarella into 16 sticks about 3 inches long and 1/2 inch thick. Pat dry with paper towels to remove surface moisture (this helps prevent leaking during frying). Place on a baking sheet lined with parchment and freeze for 30–45 minutes until very firm.

Place the flour in a shallow bowl or plate and season with 1/4 tsp of the salt and a pinch of pepper. In a second shallow bowl, whisk together the eggs and milk until combined. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, remaining 3/4 tsp salt, and remaining black pepper; mix well.

First coat

Working with 2–3 sticks at a time, dredge each frozen mozzarella stick in the seasoned flour, shaking off excess. This first dry coat helps the egg adhere.

Egg wash

Dip the floured stick into the egg wash, ensuring it is fully coated. Let excess egg drip off.

Breadcrumbs

Press the egg-coated stick into the breadcrumb mixture, coating thoroughly on all sides. For an extra-crisp double coat, repeat the egg wash and breadcrumb step once more. Place breaded sticks on a parchment-lined tray and return to the freezer for at least 20 minutes (or up to 2 hours). Freezing helps prevent cheese from melting out during frying.

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2 inches (about 2–3 cups depending on vessel). Heat the oil to 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 within about 30–45 seconds.

Fry the breaded mozzarella sticks in batches of 4–6, without overcrowding, for 1 to 1 1/2 minutes per side until golden brown. Use a slotted spoon or spider to turn them gently. Total fry time is short — do not leave them unattended to avoid bursting cheese.

Remove fried sticks to a rack set over a baking sheet or to paper towels to drain. If desired, keep warm in a 200°F (95°C) oven for up to 10–15 minutes while frying remaining batches.

Serve the mozzarella sticks hot with warmed marinara sauce for dipping. Sprinkle chopped fresh parsley over the sticks, if using.