Mozzarella Sticks Recipe

Mozzarella Sticks

1. 1

   Prepare the cheese

   Trim the mozzarella block into 12 even sticks: cut the block lengthwise into 3 slabs, then cut each slab into 4 sticks about 1/2 inch by 1/2 inch by 3 inches. Pat sticks dry with paper towels to remove surface moisture. Place them on a baking sheet and freeze uncovered for 30 minutes (this helps prevent melting during frying).

2. 2

   Set up breading station

   Place the flour in a shallow bowl. In a second shallow bowl whisk together the eggs and milk until smooth. In a third shallow bowl combine the plain breadcrumbs, panko, grated Parmesan, garlic powder, Italian seasoning, kosher salt, black pepper, and chopped parsley (if using). Mix to evenly distribute seasonings.

3. 3

   First coat: flour

   Working with a few sticks at a time, dredge each frozen mozzarella stick in flour, shaking off excess. The flour helps the egg adhere.

4. 4

   Second coat: egg wash

   Dip the floured sticks into the egg mixture, coating all sides. Allow excess egg to drip off.

5. 5

   Third coat: breadcrumbs

   Roll the egg-coated sticks in the breadcrumb mixture, pressing gently so crumbs adhere. For an extra-secure crust, return each coated stick to the egg, then again to the breadcrumbs for a double coating. Place coated sticks on a parchment-lined tray and return to the freezer for at least 20 minutes (preferably 30–45 minutes).

6. 6

   Heat oil

   Pour vegetable oil into a deep, heavy-bottomed pot or a deep fryer to a depth of about 2 inches (about 1½–2 cups depending on your pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a few breadcrumbs in; they should sizzle and brown in about 30–45 seconds.

7. 7

   Fry the sticks

   Fry the frozen breaded mozzarella sticks in small batches (3–4 at a time) to avoid crowding. Fry for 1 to 1.5 minutes, turning as needed, until golden brown. Do not overcook — the goal is a golden crust while preventing the cheese from bursting out. Use a slotted spoon or spider to transfer to a paper towel–lined plate to drain.

8. 8

   Bake-finish option (optional)

   If you prefer less oil or worry about burst sticks, you can finish them in a 400°F (205°C) oven on a baking sheet for 2–4 minutes after an initial quick fry of 30–45 seconds to set the crust. This will ensure the inside warms through without over-browning.

9. 9

   Heat marinara

   While frying final batches, gently warm the marinara sauce in a small saucepan over low heat or microwave in short intervals until hot.

10. 10

    Serve

    Transfer drained mozzarella sticks to a serving platter. Sprinkle with a pinch of extra grated Parmesan and chopped parsley if desired. Serve immediately with warmed marinara sauce for dipping.