Name: Fox on Johns Mozzarella Sticks Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb low-moisture part-skim mozzarella block; 1 cup all-purpose flour; 0.25 cup fine cornmeal (optional, for extra crunch); 3 count large eggs; 3 tbsp whole milk; 1 tsp dry Italian seasoning; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp salt (for egg wash); 0.25 tsp freshly ground black pepper; 2 cups plain breadcrumbs (or panko for extra crisp); 0.25 cup grated Parmesan cheese (optional, for breadcrumb mix); 3 cups vegetable oil (for frying); 2 tbsp olive oil; 0.5 count yellow onion, finely chopped; 2 cloves garlic, minced; 14 oz crushed tomatoes (canned); 1 tbsp tomato paste; 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp sugar (optional, to balance acidity); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbsp fresh basil leaves (optional); 1 tbsp fresh parsley, chopped (optional); 2 tbsp grated Parmesan (for serving, optional)

Method

Mozzarella sticks

Prepare the cheese

Chill the mozzarella block in the freezer for 30–45 minutes to firm it up — this reduces melting during frying. Remove and cut into 12 evenly sized sticks about 3/4 inch by 3/4 inch by 3 inches. Pat sticks dry with paper towels.

Set up breading stations

Place the flour (and cornmeal if using) in a shallow bowl. In a second bowl, whisk the eggs with milk, salt, and pepper until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan (if using), Italian seasoning, garlic powder, and onion powder; mix well.

First coat

Working with 2–3 sticks at a time, coat each mozzarella stick in flour, pressing to adhere and shaking off excess.

Egg wash

Dip the floured stick into the egg wash, coating completely. Allow excess to drip off.

Roll the egg-coated stick in the breadcrumb mixture, pressing so crumbs adhere. For a sturdier crust that prevents leaking, return the coated stick to the egg wash briefly and then re-coat in breadcrumbs for a double layer. Place finished sticks on a parchment-lined tray and freeze for at least 30 minutes (up to 2 hours) to set the coating.

Heat oil

Pour oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in about 30–45 seconds.

Fry

Fry the mozzarella sticks in batches (do not overcrowd) for 1 to 1 1/2 minutes per side, turning once, until golden brown. Use a slotted spoon to transfer to a wire rack or paper towel–lined tray to drain. Do not fry longer or the cheese will burst through the crust.

Keep warm

If making multiple batches, keep finished sticks in a warm oven (200°F / 95°C) on a wire rack to stay crisp while you finish frying.

Marinara sauce

Sweat onion and garlic

Heat olive oil in a small saucepan over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Simmer sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, dried basil, sugar (if using), salt, and pepper. Bring to a gentle simmer, lower heat, and cook uncovered for 10–12 minutes to thicken slightly, stirring occasionally.

Finish

Stir in chopped fresh basil if using. Taste and adjust seasoning. Keep warm until ready to serve.

Finishing and serve

Arrange hot mozzarella sticks on a platter, sprinkle with chopped parsley and grated Parmesan if desired. Serve immediately with warm marinara sauce for dipping.