Mozzarella Sticks Recipe

Cut cheese

Trim the mozzarella into 3/4" x 3/4" x 3 1/2" sticks. Aim for uniform pieces (about 8–12 sticks per pound). Pat dry with paper towels to remove surface moisture.

Prepare dry stations

In a shallow bowl or plate, combine the all-purpose flour and optional cornmeal. Season the flour mixture with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, dried Italian seasoning, remaining 1/2 tsp kosher salt, and remaining 1/4 tsp black pepper. Mix well.

Bread the sticks (double-coat)

Working with a few sticks at a time, dredge each mozzarella stick in the flour mixture, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to fully coat. For a more secure coating, return each coated stick to the egg mixture briefly and then again to the breadcrumbs for a double coat. Place finished sticks on a rimmed baking sheet lined with parchment. Once all sticks are coated, freeze them on the sheet for at least 30 minutes (preferably 1 hour) to firm up the cheese and help prevent leaks during frying.

Heat oil

Pour about 1"–1.5" of vegetable oil into a heavy skillet or a medium saucepan (about 1 cup). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and turn golden in about 30 seconds.

Fry in batches

Fry the frozen mozzarella sticks in small batches (3–4 at a time, depending on pan size) to avoid overcrowding. Fry for 1 to 1 1/2 minutes per side, turning once with tongs, until evenly golden brown. Do not fry longer — overcooking will cause the cheese to leak. Use a slotted spoon or tongs to transfer finished sticks to a wire rack set over a baking sheet or to paper towels to drain briefly.

Finish and serve

If desired, keep cooked sticks warm in a 200°F (95°C) oven on the wire rack while frying remaining batches so they stay crisp. Serve hot with warmed marinara sauce for dipping.

Safety note

Let the sticks rest 30–60 seconds after frying before biting; the interior will be very hot. If making ahead, freeze the breaded sticks solid on the sheet, then transfer to a sealed bag for up to 2 months. Fry from frozen — add an extra 15–30 seconds per side as needed.