Mozzarella Sticks Recipe

Prepare cheese

Slice the block of low-moisture mozzarella into 3/4- to 1-inch thick sticks about 3-4 inches long and 1 inch wide. Pat dry with paper towels to remove surface moisture. Arrange on a tray and place in the freezer for at least 30 minutes (preferred 45–60 minutes) to firm up — this helps prevent excessive cheese leakage when frying.

Set up breading stations

Line three shallow bowls or rimmed plates: 1) combine 1 cup flour and 1 tbsp cornstarch (optional) with 1/2 tsp salt; 2) whisk together 3 eggs and 3 tbsp milk until smooth; 3) combine 2 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp black pepper and 1/4 tsp salt (adjust to taste). Place the 1/4 cup flour for dusting on a small plate as well.

Bread the sticks (double coating recommended)

Working with chilled cheese sticks, lightly dust each stick in the 1/4 cup flour, shaking off excess. Dip into the seasoned flour mixture, then into the egg wash, pressing lightly to coat. Dredge in the breadcrumb mixture, pressing firmly so crumbs adhere. For a double coat: return each crumbed stick to the egg wash again and re-coat with breadcrumbs. Place breaded sticks on a baking sheet lined with parchment and return to the freezer for 15–30 minutes to set the coating.

Heat oil

Pour 3–4 cups vegetable oil into a deep heavy-bottomed skillet or Dutch oven to a depth of about 1.5–2 inches. Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry the sticks

Fry the mozzarella sticks in small batches (4–6 at a time depending on pot size) so the oil temperature stays steady. Carefully lower frozen sticks into the oil and fry for 60–90 seconds, turning once, until golden brown. Do not overcook; long frying will cause cheese to leak. Remove with a slotted spoon to a wire rack set over a baking sheet lined with paper towels to drain. If cheese starts to leak from a stick after frying, blot gently with paper towel.

Keep warm

If making multiple batches, keep finished sticks warm in a 200°F (95°C) oven on a wire rack while continuing to fry remaining batches for up to 20–30 minutes. Serve immediately for best texture.

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Stir in the tomato paste and cook for 30 seconds to deepen flavor. Add the canned crushed tomatoes, dried basil, dried oregano, sugar (if using), salt and pepper. Stir to combine. If the sauce is very thick, add up to 2 tbsp water to reach a spoonable consistency.

Bring to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning. Stir in chopped fresh basil (optional) just before serving.

Keep warm until ready to serve. Transfer to a small dipping bowl alongside the mozzarella sticks.