Mozzarella Cheese Sticks & Marinara Sauce Recipe

Prepare cheese

Cut the 16 oz block of low‑moisture mozzarella into 12–16 sticks about 3/4 inch by 3/4 inch by 3–3.5 inches. Pat sticks dry with paper towels to remove surface moisture.

Set up breading station

Place 1 cup flour in a shallow bowl. In a second bowl, whisk together 3 large eggs and 2 tbsp whole milk until smooth. In a third bowl combine 2 cups Italian breadcrumbs, 1 tbsp grated Parmesan, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper; mix thoroughly.

Dust and bread (first coat)

Lightly dust each cheese stick with 1 tbsp flour (use the extra flour bowl) to help the egg adhere. Dip each stick into the egg mixture, then press into the breadcrumb mixture until evenly coated. Place on a baking sheet lined with parchment or a wire rack. For best results, double-coat: after first coating, return sticks to egg bowl briefly (about 5–10 seconds) and then again to breadcrumbs for a thicker crust.

Freeze to set

Arrange breaded sticks in a single layer on a baking sheet and freeze for at least 45–60 minutes (or up to 2 hours). Freezing prevents cheese from melting too quickly during frying.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping one breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.

Fry mozzarella sticks

Fry the frozen sticks in small batches (4–6 at a time, depending on pan size) for 1 to 1 1/2 minutes, turning once, until golden brown and crisp. Do not overcrowd the pan. Use a slotted spoon or spider to transfer sticks to a paper towel–lined tray to drain. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

Serve

Serve the mozzarella sticks hot with the marinara sauce for dipping. For safety, warn diners they will be hot inside.

Sauté aromatics

In a medium saucepan, heat 2 tbsp extra-virgin olive oil over medium heat. Add the finely diced onion and sauté until softened and translucent, about 5–7 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant, stirring so it doesn't brown.

Add tomatoes and seasonings

Stir in the 28 oz crushed tomatoes and 1 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1 tsp black pepper and 1 tsp granulated sugar (optional). Add red pepper flakes if you want a slight heat. Bring the mixture to a gentle simmer.

Simmer

Reduce heat to low and simmer gently for 15–20 minutes, uncovered, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning (salt, sugar, or red pepper flakes) as needed.

Finish

Stir in 2 tbsp chopped fresh basil just before serving for brightness, if using. Keep warm until ready to serve alongside the mozzarella sticks.