Cheese Sticks Recipe

Cheese sticks

1. 1

   Prepare cheese

   Cut the mozzarella block into 12–16 sticks about 3 inches long and 1/2 inch to 3/4 inch thick. Pat the sticks dry with paper towels. For best results chill the cut cheese on a tray in the freezer for 15–20 minutes to firm up so they hold shape during frying.

2. 2

   Set up dredging stations

   Place the flour (and optional cornstarch) in a shallow bowl. In a second shallow bowl whisk the eggs with the 2 tablespoons milk until smooth. In a third shallow bowl combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, kosher salt, and black pepper.

3. 3

   Coat the cheese

   Working with one or two sticks at a time, roll each chilled cheese stick in the flour to lightly coat, shaking off excess. Dip into the egg wash to fully coat, letting excess drip off, then press into the breadcrumb mixture to fully cover. For a sturdier double-coat (recommended to prevent leaking), return the coated stick to the egg wash then again to the breadcrumbs, pressing firmly so the crumbs adhere. Place coated sticks on a parchment-lined tray and return to the freezer for at least 20 minutes (up to 1 hour) to set the coating.

4. 4

   Heat oil

   Pour the vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to submerge sticks). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breadcrumb into the oil — it should sizzle and rise steadily.

5. 5

   Fry the sticks

   Fry the cheese sticks in small batches (3–4 at a time depending on pot size) for 45–60 seconds, turning once, until golden brown. Do not overcrowd the pot and do not fry too long or the cheese will burst out. Use a slotted spoon to remove the sticks and transfer to a paper towel-lined plate to drain. If any cheese leaks, remove burned bits from oil between batches to avoid burning.

6. 6

   Keep warm and serve

   If making large quantities, keep finished sticks warm in a single layer on a baking sheet in a 200°F (95°C) oven while frying remaining batches. Sprinkle chopped parsley over the sticks if using. Serve immediately with warm marinara sauce for dipping.

7. 7

   Safety and tips

   Freeze coated sticks before frying to minimize leaking. Maintain oil temperature around 350°F; if it drops too low sticks will absorb oil, if it’s too hot coating will brown before cheese melts. For a lighter option bake the frozen coated sticks on a parchment-lined baking sheet at 425°F (220°C) for 8–10 minutes, turning once, until golden—watch closely to avoid bursting.