Mozzarella Sticks Recipe

Prepare the cheese

Cut the block of low-moisture mozzarella into sticks about 3 inches long, 1/2 inch wide and 1/2 inch thick. Pat them dry with paper towels to remove surface moisture. Arrange in a single layer on a baking sheet and place in the freezer for at least 30 minutes (this helps prevent cheese from oozing during frying).

Set up breading stations

Line three shallow bowls or rimmed plates: 1) flour mixed with cornstarch and 1/2 tsp salt; 2) egg wash — beat the 2 eggs with 2 tablespoons milk and 1 tablespoon cold water until smooth; 3) breadcrumb mixture — combine the breadcrumbs, grated Parmesan, Italian seasoning, remaining 1/2 tsp salt and black pepper. Stir to combine.

First coat

Working with a few cheese sticks at a time (do not thaw them), dredge each stick in the flour mixture, shaking off excess so the cheese is lightly coated.

Egg wash

Dip the floured stick into the egg wash, ensuring all sides are covered so the breadcrumbs will adhere. Let excess egg drip off.

Breadcrumb coat

Press the egg-coated stick into the breadcrumb mixture, pressing gently so the crumbs adhere well. For an extra-secure coating, return the coated stick to the egg wash briefly and then to the breadcrumbs for a second breadcrumb layer. Place breaded sticks on a baking sheet lined with parchment and return to the freezer for at least 15 minutes (or up to 1 hour).

Heat the oil

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1.5 inches (use enough to shallow-fry). Heat over medium-high heat until oil 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 in batches

Working in small batches (3–4 sticks at a time depending on pan size), gently lower frozen breaded sticks into hot oil. Fry for about 1.5 to 2 minutes, turning occasionally, until golden brown and crisp. Avoid overcrowding the pan, which drops oil temperature and causes oil absorption.

Drain and rest

Use a slotted spoon or spider to transfer fried mozzarella sticks to a paper towel–lined plate to drain. Let them rest for 1–2 minutes before serving; the cheese will finish melting and the coating will set. If necessary, keep cooked sticks warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15 minutes while you finish frying remaining batches.

Serve the hot mozzarella sticks immediately with warm marinara or your preferred dipping sauce. Recommend sprinkling a pinch of extra grated Parmesan and chopped fresh parsley over the sticks for garnish if desired.