Mozzarella Sticks Recipe

Prepare the cheese

Trim the mozzarella block into a rectangle free of excess moisture. Cut into 3/4-inch by 3/4-inch sticks about 3 inches long (yields ~12–16 sticks depending on block size). Pat sticks dry with paper towels; chill on a tray in the freezer for 30 minutes to firm up (this helps prevent excessive melting during frying).

Set up dredging stations

Place the flour (and optional cornstarch) in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, remaining 1/2 tsp salt, and remaining 3/4 tsp black pepper.

Bread the sticks (double-coat recommended)

Working in batches, coat each chilled cheese stick first in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Press into the breadcrumb mixture to coat completely. For a sturdier crust, repeat: dip back into egg then into breadcrumbs again, pressing to adhere. Place breaded sticks on a parchment-lined tray and return to freezer for another 20–30 minutes (this step greatly reduces cheese leakage).

Heat oil and fry

While the breaded sticks chill, pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups depending on vessel). Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb: it should sizzle and brown in ~40–60 seconds. Fry the mozzarella sticks in small batches (3–4 at a time) for 1.5–2 minutes, turning once, until golden brown. Do not overcrowd the pot. Use a slotted spoon or spider to transfer to a paper towel–lined baking sheet to drain.

Keep warm and serve

If making multiple batches, keep finished sticks in a single layer on a baking sheet in a 200°F (95°C) oven while frying the rest to stay crisp. Serve immediately with the warm Munchies Marinara Sauce for dipping.

Sauté aromatics: In a medium saucepan, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5–6 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Build the sauce: Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, sugar, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine.

Simmer and finish: Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally. If the sauce seems too thick, stir in up to 2 tablespoons water to reach desired consistency. Taste and adjust seasoning. Stir in chopped fresh basil leaves just before serving if using.

Keep warm until serving: Keep the marinara warm on the lowest heat setting while frying the mozzarella sticks; stir occasionally to prevent a skin from forming.