Mozzarella Sticks Recipe

Prepare the cheese sticks

Cut the mozzarella block into sticks about 1/2 inch by 1/2 inch by 3 inches (yielding roughly 12-16 sticks depending on block size). Pat dry with paper towels to remove surface moisture.

Set up dredging stations

Place the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs and milk until homogenous. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, kosher salt, and black pepper. Mix well.

Double coat the cheese

Working one at a time, toss each mozzarella stick in flour to coat lightly, shaking off excess. Dip into the egg mixture, then roll thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere. For extra security to prevent melting out during frying, place the coated sticks on a parchment-lined tray and freeze for 30 minutes. After freezing, for a stronger crust, repeat the egg and breadcrumb coating once more (dip in egg, roll in crumbs) and return to freezer for another 15-20 minutes. If short on time, a single coating and 30-minute chill will still work but higher risk of cheese leakage.

While the cheese chills, make the chipotle mayo. In a small bowl, combine mayonnaise, finely minced chipotle pepper (start with one pepper and add more to taste for heat), lime juice, honey, smoked paprika and 1/2 tsp salt. Stir until smooth. Taste and adjust heat, acidity or sweetness as needed. Refrigerate until ready to serve.

Heat the oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, the oil should shimmer and a small piece of bread will brown in about 60 seconds.

Fry the frozen, coated mozzarella sticks in small batches (4-6 at a time depending on pot size) for 1 to 1 1/2 minutes, turning once, until golden brown. Do not overcrowd the pot—overcrowding lowers oil temperature and increases cheese leakage.

Using a slotted spoon, transfer cooked sticks to a wire rack set over a baking sheet or to paper towels to drain. Allow to rest 1-2 minutes; the cheese will remain hot. Keep finished batches warm in a 200°F (95°C) oven while you finish remaining batches.

If any sticks show signs of cheese leakage, discard the excess oil and pat the stick with a paper towel to remove surface oil.

Arrange mozzarella sticks on a platter. Sprinkle with chopped parsley if using and serve immediately with chipotle mayo and lemon wedges on the side for squeezing.