Mozzarella Sticks Recipe

Cut and freeze

Unwrap the low-moisture mozzarella and cut into 16 sticks roughly 3/4" x 3/4" x 3" (about 1 oz each). Place sticks on a parchment-lined tray in a single layer and freeze for at least 1 hour (this helps prevent cheese from melting out during frying).

Prepare flour

Place the all-purpose flour in a shallow bowl or plate. Season lightly with 1/4 tsp of the kosher salt and 1/8 tsp black pepper and whisk to combine.

Prepare egg wash

In a second shallow bowl, whisk together the 2 large eggs and 2 tablespoons milk until smooth.

Prepare breadcrumb mixture

In a third shallow bowl, combine the plain dry breadcrumbs, panko (if using), grated Parmesan, dried Italian seasoning, garlic powder, onion powder, remaining 3/4 tsp kosher salt and 3/8 tsp black pepper. Mix thoroughly so the Parmesan and seasonings are evenly distributed.

First coat

Working with frozen mozzarella sticks, dredge 3–4 sticks at a time in the seasoned flour, shaking off excess.

Egg wash and breadcrumbs

Transfer the floured sticks to the egg wash, fully coating each stick. Let excess egg drip off, then press each stick into the breadcrumb mixture, turning to coat completely and pressing firmly so crumbs adhere.

Double-coat (recommended)

For a more secure coating, return each breadcrumb-coated stick to the egg wash briefly, then roll again in the breadcrumb mixture for a second layer. Place coated sticks on a parchment-lined baking sheet and return to the freezer for at least 30 minutes (or up to 2 hours) to set the coating.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 2 cups for a small pot). 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 brown slowly.

Fry in batches

Fry the coated mozzarella sticks in small batches (3–4 at a time) for about 1 to 1 1/2 minutes, turning as needed, until golden brown and crisp. Do not overcrowd the pot. Overcooking will cause the cheese to burst out; remove sticks as soon as they're golden.

Drain

Using a slotted spoon or spider, transfer fried sticks to a paper towel-lined plate to drain excess oil. Let rest for 1–2 minutes — they will continue to firm up slightly as they cool.

Warm the marinara sauce if desired (microwave or stovetop) and transfer to a small bowl. Arrange mozzarella sticks on a serving plate, garnish the sauce with torn fresh basil if using, and serve immediately so the sticks are hot and the center is gooey but contained.