Name: Hideaway Pizzas Fried Mozzarella Sticks Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 12 pieces Low-moisture part-skim mozzarella sticks (pre-cut); 1 cups All-purpose flour; 3 pieces Large eggs; 3 tbs Whole milk; 2 cups Plain breadcrumbs (or panko for extra crunch); 0.25 cups Grated Parmesan cheese; 1 tsp Dried Italian seasoning; 0.5 tsp Garlic powder; 0.25 tsp Onion powder; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 0.5 cups Cornstarch; 48 tbs Neutral oil for frying (canola, vegetable, or peanut); 1 cups Hideaway Red Sauce (store-bought or homemade marinara); 1 cups Hideaway Ranch (prepared ranch dressing); 1 tbs Chopped fresh parsley (optional)

Method

Prep & breading station

Freeze cheese

Place the 12 mozzarella sticks on a parchment-lined tray in a single layer and freeze for at least 30 minutes (ideally 1 hour). Freezing helps prevent the cheese from melting too quickly when fried.

Prepare breading

Set up three shallow bowls: Bowl 1 — combine all-purpose flour and cornstarch (if using) and a pinch of salt; Bowl 2 — whisk together the 3 large eggs and 3 tablespoons whole milk until smooth; Bowl 3 — mix breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Taste the breadcrumb mix and adjust seasoning if desired.

Bread the sticks (double-dip)

Working with 2–3 sticks at a time, dredge each frozen mozzarella stick in the flour mixture, shaking off excess. Dip into the egg wash, then roll thoroughly in the breadcrumb mixture to coat. For best results and extra-crisp, place the coated sticks on a tray and freeze again for 15–30 minutes. For maximum stay-together during frying, repeat the egg wash and breadcrumb step one more time (double coating).

Frying

Pour oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 3–4 cups; adjust pot size) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 60 seconds.

Working in small batches (3–4 sticks depending on pot size), carefully lower the breaded mozzarella sticks into the hot oil using a slotted spoon or spider. Fry until the breadcrumbs are golden brown and crisp, about 1.5–2 minutes. Do not overcrowd the pot — this will drop the oil temperature and increase melting.

Remove the sticks with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Allow to rest for 1 minute before serving; the cheese will be very hot.

Sauces & plating

Warm the Hideaway Red Sauce gently on the stovetop or in the microwave until hot. Spoon the Hideaway Ranch into a small ramekin.

Arrange 4 mozzarella sticks per serving (12 pieces total yields 3 servings) on a platter or individual plates with a ramekin of red sauce and a ramekin of ranch. Sprinkle chopped fresh parsley over the sticks for color, if desired.

Serve immediately while hot and melty. Recommend a napkin — these are deliciously messy.