Mozzarella Sticks With Marinara Sauce Recipe

Prepare the cheese

Unwrap the 16 oz mozzarella block and pat dry with paper towels. Cut into 12 sticks roughly 3/4 inch by 3/4 inch by 3 1/2 inches (or your preferred size). Place sticks on a parchment-lined baking sheet and freeze for at least 30 minutes (up to 2 hours). Freezing helps prevent cheese from oozing during frying.

Set up breading stations

Place 1/4 cup flour for dusting in a shallow bowl. In a second shallow bowl, whisk together 3 large eggs (reserve 1 egg), and 2 tbsp cold water to make an egg wash. In a third shallow bowl, mix 2 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Place an additional shallow plate for finished breaded sticks. Keep one egg white beaten lightly in a small bowl to use for double-coating if desired.

Coat the sticks (double coating)

Working with a few sticks at a time, lightly dust each frozen mozzarella stick with the 1/4 cup flour, shaking off excess. Dip into the egg wash to fully coat, then press into the breadcrumb mixture to cover. For a stronger crust, dip back into the egg wash quickly and press into the breadcrumbs again. Place breaded sticks back on a parchment-lined tray and return to the freezer for 15–30 minutes to set the coating. Repeat until all sticks are breaded. Keep the oil heating while the sticks chill.

Heat the oil

Pour about 3–4 cups of vegetable or canola oil into a heavy-bottomed pot or dutch oven to reach a depth of about 2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and rise immediately without browning too fast.

Fry in batches

Working in small batches (3–4 sticks), carefully lower frozen breaded sticks into the hot oil using a slotted spoon or spider. Fry for about 1 to 1 1/2 minutes, turning once, until golden brown. Do not overcrowd the pot. Remove with a slotted spoon and transfer to a wire rack set over a sheet pan or paper towel-lined plate to drain. If oil temperature drops too much, allow it to return to 350°F between batches. If cheese begins to leak, the sticks were not cold enough or the oil was too hot.

Finish and keep warm

Once all batches are fried, you can keep the finished sticks warm in a 200°F (95°C) oven on a wire rack for up to 15–20 minutes while you finish the sauce. Serve immediately for best texture.

Sauté aromatics: In a medium saucepan, heat 2 tbsp extra-virgin olive oil over medium heat. Add 1/2 cup finely diced yellow onion and sauté until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Build the sauce: Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor. Add 14 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1/4 tsp red pepper flakes, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Stir to combine.

Simmer: Bring sauce to a gentle simmer, then reduce heat to low. Simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and bright in flavor. Taste and adjust seasoning with additional salt or sugar if needed.

Finish: Stir in 2 tbsp chopped fresh basil (optional) off the heat. Keep warm until ready to serve. If you prefer a smoother sauce, use an immersion blender for a few seconds to your desired consistency, then reheat gently.