Mozzarella Sticks Recipe

Cut and chill the cheese

Trim the mozzarella block if needed and cut into 12–16 uniform sticks roughly 3/4 inch wide, 3 inches long and about 1/2 inch thick. Pat the pieces dry with paper towels to remove surface moisture.

Place the cut mozzarella sticks on a baking sheet lined with parchment and freeze uncovered for 30–45 minutes. Freezing firms the cheese so it doesn't melt out during frying.

Set up three shallow bowls or rimmed plates. In the first bowl combine the flour and 1/4 tsp salt. In the second bowl whisk together the eggs and milk until smooth. In the third bowl combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, 1/2 tsp salt, and black pepper; mix well.

Line a baking sheet with parchment and set a cooling rack on top. Keep the breading station near the frozen cheese so you can work quickly.

Dust, dip, and double-coat

Working with 2–4 sticks at a time, toss a frozen mozzarella stick lightly in cornstarch (this helps the coating adhere). Shake off excess. Dredge the stick in the flour, then shake off excess flour and dip into the egg-milk wash, letting excess drip off. Press the stick into the breadcrumb mixture so it is thoroughly coated. For a sturdier coating repeat the egg dip and breadcrumb press to double-coat. Place breaded sticks on the prepared rack and return to the freezer for at least 15 minutes (up to 1 hour).

Heat the oil

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (leaving safe headspace). 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 45–60 seconds.

Fry the sticks in small batches (3–4 at a time, do not overcrowd) for 1.25–1.75 minutes per batch, turning once, until golden brown and the coating is crisp. Keep the oil temperature steady — if it drops, the coating will absorb more oil; if too hot, coating will brown too fast before the cheese warms through.

Use a slotted spoon or spider to remove the sticks and transfer them to the rack or a paper towel-lined tray to drain. Let them rest 1–2 minutes; the cheese will be hot. For best results, keep already-fried sticks warm on a baking sheet in a 200°F (95°C) oven while you finish remaining batches.

Sprinkle chopped parsley over the fried mozzarella sticks if desired and serve immediately with warmed marinara sauce for dipping.