Mozzarella Sticks Recipe

Prepare the mozzarella

Cut the block of low-moisture mozzarella into sticks approximately 3 inches long by 3/4 inch thick. Pat each stick dry with paper towels to remove surface moisture—this helps the coating adhere and prevents oil splatter.

Set up dredging stations

Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs with 2 tablespoons milk until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, onion powder, 1 teaspoon salt, and 1 teaspoon black pepper.

Coat the sticks (double breading)

Working in batches, dredge each mozzarella stick in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture to coat thoroughly. For best results and extra insurance against leaking cheese, freeze the breaded sticks on a parchment-lined tray in a single layer for at least 30 minutes (up to 2 hours). For an even thicker crust, repeat the egg wash and breadcrumb step once more before freezing.

Heat oil

Pour about 3 to 4 cups of neutral oil into a heavy-bottomed pot or deep fryer so the oil depth is about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a 1/4 teaspoon of breadcrumb into the oil—it should sizzle and brown within ~30 seconds.

Fry the mozzarella sticks

Fry the frozen (or well-chilled) breaded mozzarella sticks in small batches so the oil temperature remains steady. Fry each batch for 1 to 1 1/2 minutes, turning once, until golden brown. Do not overcrowd the pot. If using fresh (not frozen) sticks, reduce frying time slightly and be extra careful to avoid cheese leakage.

Drain

Use a slotted spoon or spider to remove sticks and transfer to a paper towel–lined tray to drain. Let rest 1 to 2 minutes before serving; the cheese will be very hot.

Sweat onion & garlic

While the sticks chill or freeze, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Simmer the sauce

Add the crushed tomatoes and tomato puree to the pan. Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil (or 1 tablespoon fresh), 1 teaspoon sugar (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer and cook, uncovered, 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Finish

Remove from heat and stir in 1 tablespoon of chopped fresh basil or parsley. If you prefer a smooth sauce, blend briefly with an immersion blender or regular blender (cool slightly before blending). Keep warm until ready to serve.

Plate the drained mozzarella sticks alongside a small bowl of warm marinara. Sprinkle the sticks and sauce with the remaining chopped basil or parsley and extra grated Parmesan if desired. Serve immediately so the sticks are crispy and the cheese is gooey.