Cheesesticks Recipe

Prepare the cheese

Cut the chilled mozzarella block into 12 equal sticks about 3/4 inch by 3/4 inch by 3-3.5 inches long. Place the sticks on a parchment-lined tray, cover loosely with plastic wrap, and freeze for 30–60 minutes. Chilling helps the sticks hold shape during breading and frying.

Set up breading stations

Arrange three shallow bowls or pie plates. In the first bowl, combine 1 cup flour with 1/2 cup additional flour (if using cornstarch skip or mix there) — total 1.5 cups available for dredging. In the second bowl, whisk together 2 large eggs and 2 tablespoons milk until smooth. In the third bowl, mix 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. If using cornstarch for crispness, stir 2 tbsp cornstarch into the flour bowl (or mix half with breadcrumbs) to help coatings adhere.

Dredge and double-coat

Remove 4–6 cheese sticks from the freezer at a time. Dredge each stick in the flour (lightly shake off excess), then dip into the egg wash, letting excess drip back, then press into the seasoned breadcrumb mixture to coat thoroughly. For a thicker, more secure coating, repeat: dip again into egg wash and re-coat with breadcrumbs. Place breaded sticks on a parchment-lined tray and freeze for at least 15 minutes (this prevents the cheese from melting out quickly in oil). Continue until all sticks are coated and returned to the freezer briefly.

Heat oil

Pour about 2 cups vegetable oil into a heavy, deep skillet or pot so oil depth is about 1 to 1.5 inches. Heat over medium-high heat until the oil 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 float immediately.

Fry the cheesesticks

Fry the frozen, breaded cheese sticks in batches (do not overcrowd) for 1.5–2 minutes per side, turning once, until golden brown. Keep the cook time short to prevent cheese from leaking. Use a slotted spoon or spider to transfer to a paper towel-lined tray to drain. If oil temperature drops, allow it to return to 350°F between batches.

Oven-finish option (for less oil)

If you prefer baking, preheat the oven to 425°F (220°C). Place breaded sticks on a parchment-lined baking sheet, spray lightly with cooking spray, and bake for 8–10 minutes until golden, flipping halfway. Keep a close eye so cheese doesn’t escape.

Serve

Let the fried cheesesticks rest 1 minute, then serve hot with warmed marinara sauce for dipping. Makes about 12 cheesesticks. Leftovers can be reheated in a 400°F oven for 6–8 minutes to restore crispness.