Mozzarella Sticks Recipe

Cut

Place the block of low-moisture mozzarella on a cutting board. Trim edges if needed, then cut into sticks about 3 inches long by 1/2 inch to 3/4 inch wide. Aim for uniform pieces so they cook evenly. You should get roughly 12–16 sticks from 1 lb depending on thickness.

Freeze briefly

Arrange the cut mozzarella sticks in a single layer on a baking sheet lined with parchment. Transfer to the freezer for at least 30 minutes (or up to 2 hours). Freezing firms the cheese and reduces melting during frying.

Place the flour in a shallow bowl or plate and season with 1/2 tsp salt and 1/4 tsp pepper. In a second shallow bowl, beat the 2 eggs with 2 tablespoons of whole milk until uniform. In a third shallow bowl, combine breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper; mix well.

In a small bowl whisk cornstarch with 2 tbsp cold water to make a thin slurry. This will be used optionally to help the breadcrumb adhere and create an extra barrier; keep it nearby.

Remove a few frozen mozzarella sticks from the freezer. Dredge each stick in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl. If using the cornstarch slurry, lightly brush or dip the egg-coated stick into the slurry (this is optional but helps form a stronger seal). Finally press the stick into the breadcrumb mixture, coating all sides and gently compacting the crumbs so they adhere. For a thicker crust, repeat the egg and breadcrumb steps for a second layer.

Place breaded sticks on a parchment-lined baking sheet and return to the freezer for at least 20 minutes. This step is important to firm the breading and reduce cheese leakage during frying.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 1 quart). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within 30–45 seconds.

Working in small batches (3–4 sticks at a time depending on pot size), carefully lower frozen breaded sticks into the hot oil using a slotted spoon or spider. Fry until golden brown and crisp, about 1 to 1 1/2 minutes per batch. Do not over-crowd the pot; that lowers oil temperature and increases cheese leakage.

Remove fried sticks with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with a pinch of extra salt while still hot, if desired.

Let the mozzarella sticks rest 1–2 minutes before serving so the cheese settles slightly (they will be very hot). Serve with warmed marinara sauce or your favorite dipping sauce.

If making ahead: keep fried sticks in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to maintain crispness. For best texture when reheating, bake at 375°F (190°C) for 8–10 minutes or air-fry at 375°F for 4–6 minutes until crisp.