Mozzarella Sticks Recipe

Cut the mozzarella block into sticks about 3 inches long, 1/2 inch wide and 1/2 inch thick. Pat dry with paper towels to remove surface moisture.

Set up three shallow bowls or pans: Bowl 1 — combine flour and cornstarch (if using) and a pinch of the salt and pepper. Bowl 2 — whisk together the eggs and milk until smooth. Bowl 3 — mix breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, remaining salt and pepper.

Working with a few sticks at a time, dredge each mozzarella stick in the flour mixture, shaking off excess.

Dip the floured stick into the egg wash, letting excess drip off.

Coat the stick thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere. For a thicker, more secure coating repeat the egg wash and breadcrumb step once more (double-dip).

Lay breaded sticks on a parchment-lined baking sheet in a single layer.

Freeze the breaded sticks on the baking sheet for at least 45 minutes, up to 2 hours. Freezing prevents cheese from melting too fast during frying.

Pour oil into a deep, heavy-bottomed pot or deep fryer so there's at least 2–3 inches of oil. Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.

Working in small batches (4–6 sticks depending on pot size), carefully lower frozen breaded sticks into the hot oil. Do not overcrowd the pot.

Fry for 1 to 1 1/2 minutes, turning once, until golden brown and crisp. Avoid longer frying times to prevent the cheese from leaking out; because sticks are frozen this short fry is sufficient.

Using a slotted spoon or spider, remove sticks to a plate lined with paper towels to drain. Keep warm on a baking sheet in a 200°F (95°C) oven if frying multiple batches.

Warm the marinara sauce in a small saucepan over low heat until gently simmering, or microwave in a covered bowl for 45–60 seconds until hot.

Transfer mozzarella sticks to a serving plate, garnish sauce with chopped fresh basil if using, and serve immediately with the warm marinara for dipping.