Mozzarella Sticks Recipe

Cut and freeze cheese

If using a block of mozzarella, cut into 12 even sticks about 3/4 inch x 3/4 inch x 3 inches. Place sticks in a single layer on a parchment-lined baking sheet and freeze at least 1 hour (or up to 2 hours). Freezing prevents excessive melting during frying.

Set up breading station

Arrange three shallow bowls or rimmed plates: 1) flour (whisk in cornstarch if using), 2) beaten eggs with milk, and 3) breadcrumbs mixed with grated Parmesan, oregano, basil, garlic powder, salt, and pepper. Whisk the flour to remove lumps and whisk eggs and milk until combined.

First coat

Working with frozen mozzarella sticks, dredge each stick in flour, shaking off excess. This dry layer helps the egg adhere.

Egg wash

Dip floured sticks into the egg mixture, ensuring full coverage. Let excess drip off.

Breadcrumb coating

Roll each egg-coated stick in the breadcrumb mixture, pressing gently so crumbs adhere evenly. For best results, return coated sticks to the egg briefly and then a second time through the breadcrumbs to create a double coating. Place finished sticks back on the parchment-lined sheet and freeze for 20–30 minutes to firm coatings.

Heat oil

For frying: Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (roughly 3–4 cups depending on pot size). Heat oil over medium-high heat until it 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 brown steadily.

Fry the sticks

Working in batches (do not overcrowd), gently lower 3–4 frozen, coated mozzarella sticks into the hot oil using a slotted spoon or spider. Fry for 1 to 1 1/2 minutes, turning once, until golden brown. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven if making multiple batches. Do not fry longer than indicated to avoid bursting cheese.

Baking alternative

To bake instead of frying: preheat oven to 425°F (220°C). Place coated frozen sticks on a parchment-lined baking sheet and spray lightly with cooking oil. Bake 8–10 minutes, turn, then bake an additional 4–6 minutes until golden and cheese is hot. Baking yields a slightly different texture but works well.

Arrange mozzarella sticks on a platter, sprinkle with chopped parsley if using, and serve immediately with warm marinara sauce for dipping.

Leftovers: store cooled, unserved sticks in an airtight container in the refrigerator up to 2 days and re-crisp in a 400°F (200°C) oven for 6–8 minutes. Fried sticks are best eaten fresh.