Fried Mozzarella Recipe

Cut the 16 oz block of low-moisture mozzarella into sticks roughly 3/4 inch by 3/4 inch by 3 inches. Pat each piece dry thoroughly with paper towels. Place pieces on a tray and freeze for at least 30 minutes (this helps prevent oozing during frying).

Prepare dry mix

In a shallow bowl, whisk together 1 1/2 cups breadcrumbs, 1/4 cup grated Parmesan, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried Italian seasoning (if using) and 1/2 teaspoon salt. Mix until evenly combined.

Prepare flour

Place 1 cup all-purpose flour in a separate shallow dish and spread into an even layer. Add 1/2 teaspoon of the salt to the flour if you prefer slightly seasoned flour (optional).

Prepare egg wash

In a third shallow bowl, beat 3 large eggs with 3 tablespoons milk until smooth.

To bread: working with frozen cheese sticks, dredge each stick in flour, shaking off excess; dip into the egg wash, letting excess drip back into bowl; then press into the breadcrumb mixture so all sides are well coated. For extra security, return the coated stick to the egg wash briefly and re-coat in breadcrumbs (double-coating). Place breaded sticks on a tray and return to the freezer for at least 15 minutes (ideally 30 minutes) to firm up the coating.

Pour about 3–4 cups neutral oil into a deep, heavy-bottomed pot or Dutch oven (oil should be deep enough to fully submerge sticks, ~2–3 inches). Attach a thermometer and heat oil to 350°F (175°C). Maintain temperature between 340–360°F while frying.

Fry in small batches (4–6 sticks at a time depending on pot size) for 1.5–2.5 minutes per batch, turning gently if needed, until golden brown. Do not overcrowd the pot — overcrowding drops oil temperature and increases cheese leakage.

Use a slotted spoon or spider to lift the sticks and drain on a wire rack set over a baking sheet or on paper towels. Let rest 1–2 minutes before serving; internal cheese will be very hot.

If cooking for a group, keep fried sticks warm in a 200°F (95°C) oven on a wire rack while finishing additional batches.

Serve immediately with warmed marinara sauce in a small bowl for dipping. Garnish with fresh basil leaves and a squeeze of lemon if desired.

Note on safety: allow fried mozzarella to cool slightly before eating to avoid burns from hot cheese.