Mozzarella Sticks Recipe
Crispy breaded mozzarella sticks served with marinara sauce.
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Ingredients
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Mozzarella Sticks
Method
Mozzarella Sticks
Prepare cheese
Unwrap the 12 mozzarella sticks. If using large sticks, cut each in half to make 24 shorter sticks. Pat each stick dry with paper towels to remove surface moisture — this helps the coating adhere and reduces leaking cheese during frying. Place prepared sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (or up to 2 hours) to firm them.
Set up breading stations
Place the 1 cup all-purpose flour in a shallow bowl and season lightly with 1/4 tsp of the salt and a pinch of pepper. In a second shallow bowl whisk together the 3 large eggs and 3 tbs milk until smooth. In a third shallow bowl combine 2 cups plain breadcrumbs, 1 cup panko, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried Italian seasoning, remaining 3/4 tsp salt, and 1/2 tsp black pepper; mix thoroughly.
Bread the sticks — first coat
Working with a few sticks at a time from the freezer, roll each stick in the flour to coat completely, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the breadcrumb mixture so breadcrumbs adhere well. Lay coated sticks on a parchment-lined baking sheet. For a thicker crust, repeat the dip in egg and the breadcrumb press a second time for each stick. Once breaded, return the tray to the freezer for at least 15 minutes (this step helps prevent cheese from leaking during frying).
Heat oil
Pour about 1 to 1 1/2 inches of vegetable oil into a heavy-bottomed skillet or Dutch oven (about 1 cup will cover the bottom for shallow frying; add more if needed to reach depth). Heat the oil over medium-high heat to 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 within about 30–45 seconds.
Fry the sticks
Carefully place 3–4 frozen breaded mozzarella sticks into the hot oil without crowding (work in batches). Fry for 1 to 1 1/2 minutes per side, turning gently with tongs, until golden brown and crisp. Do not over-fry; prolonged frying will cause cheese to leak. Remove with a slotted spoon or tongs and transfer to a plate lined with paper towels to drain. If desired, keep cooked sticks warm on a baking sheet in a 200°F (95°C) oven while frying remaining batches.
Serve
Let the mozzarella sticks rest 1–2 minutes — they will be very hot inside. Serve immediately with 1 cup warm marinara sauce for dipping. Optionally garnish with extra grated Parmesan and chopped fresh parsley or basil.