Mozzarella Sticks Recipe

1. Cut and shape

Unwrap the mozzarella and pat dry with paper towels to remove surface moisture. Cut the 16 oz block into 12–16 sticks about 3/4 inch to 1 inch thick and 3 to 4 inches long. Place sticks on a rimmed tray lined with parchment and refrigerate for at least 30 minutes (or freeze 10–15 minutes) to firm up; this helps prevent excessive cheese leakage during frying.

2. Set up three shallow bowls or plates: Bowl 1 — all-purpose flour. Bowl 2 — beat 3 eggs with 2 tablespoons milk until combined. Bowl 3 — mix breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper.

3. First coat

Working with chilled cheese sticks, dredge each stick in flour, shaking off excess so the surface is lightly coated.

4. Egg wash

Dip the floured stick into the egg wash, coating all sides and allowing excess to drip off.

5. Breadcrumb coat

Roll the egg-coated stick in the breadcrumb mixture, pressing gently to adhere. For extra security, return the stick to the egg wash briefly and coat again in breadcrumbs for a double layer. Place breaded sticks on a parchment-lined tray and freeze for 20–30 minutes (or refrigerate at least 30 minutes). Freezing helps keep the cheese from melting out when frying.

6. Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches. Heat the oil over medium 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 brown slowly.

7. Fry the breaded mozzarella sticks in batches (do not overcrowd) for 1.25–1.75 minutes per batch, turning once, until golden brown. Keep a close eye — frying too long or at too high a temperature will cause the cheese to leak. Use a slotted spoon to transfer finished sticks to a wire rack set over a baking sheet or to paper towels to drain.

8. If desired, keep cooked sticks warm in a 200°F (95°C) oven on a wire rack for up to 10–15 minutes before serving. Sprinkle with chopped parsley and serve immediately with warmed marinara sauce for dipping.