Mozzarela Sticks Recipe

Prepare cheese

Unwrap 6 mozzarella sticks. Pat each stick dry with paper towels to remove excess moisture. If sticks are long, cut each in half to create 12 shorter sticks (optional). Place prepared sticks on a parchment-lined tray and freeze for at least 30 minutes; this helps prevent cheese from leaking while frying.

Prepare dredging stations

In a shallow bowl, stir together 1 cup all-purpose flour and 1 tablespoon cornstarch (if using). In a second bowl, whisk 2 large eggs with 2 tablespoons milk until combined. In a third shallow bowl, combine 1.5 cups Italian-style breadcrumbs, 1/4 cup grated Parmesan, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Coat the sticks (double-bread for best results)

Working with 2–3 sticks at a time, roll each frozen mozzarella stick in the flour mixture to lightly coat, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to fully coat. For a sturdier coating, repeat the egg dip and breadcrumb press a second time. Place coated sticks on a parchment-lined tray and return to the freezer for at least 15–20 minutes (longer if time allows) so coating firms.

Heat oil

Pour about 2 cups of vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small breadcrumb into the oil: it should sizzle and brown gradually, not immediately burn.

Fry

Working in small batches (2–3 sticks) so oil temperature remains steady, carefully lower frozen, breaded mozzarella sticks into the hot oil using tongs. Fry for 45–60 seconds per side, turning as needed, until golden brown. Total fry time should be about 1.5–2 minutes per batch. Do not overcrowd the pan. If oil temperature drops, raise heat briefly to return to 350°F (175°C).

Drain

Using a slotted spoon or tongs, transfer fried mozzarella sticks to a wire rack set over a sheet pan or to a plate lined with paper towels to drain any excess oil for 1–2 minutes.

Serve

Arrange six (6) battered mozzarella sticks on a serving plate. Spoon 1 cup marinara sauce into a small ramekin for dipping and place it alongside the sticks. Sprinkle the sticks lightly with 2 tablespoons extra grated Parmesan and garnish with 1 tablespoon chopped fresh parsley if desired. Serve immediately while hot and melty.