Name: Mae Asian Eaterys Mozzarella Sticks Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cups mozzarella cheese block (low-moisture); 8 to taste mozzarella string cheese (optional, for ease); 1 cups all-purpose flour; 3 units large eggs; 2 tbsp whole milk; 2 cups plain breadcrumbs (panko for extra crunch); 1 cups Italian seasoned breadcrumbs (optional, for extra flavor); 1 tbs grated Parmesan cheese; 1 tsp dried Italian seasoning; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 4 cups vegetable oil (for deep frying); 2 tsp cornstarch (optional, helps adhesion); 1 cups store-bought marinara sauce; 2 tbs fresh basil (optional, for garnish)

Method

Cheese

Prepare cheese sticks

If using a block of low-moisture mozzarella, cut into 8 equal sticks roughly 3/4 inch x 3 inches. If using string cheese, leave whole. Pat each piece dry with paper towels to remove surface moisture. Place prepared sticks on a tray and freeze for at least 30 minutes (this helps prevent cheese from oozing during frying).

Breading Station

Set up three bowls

In bowl 1, place the all-purpose flour and cornstarch; season with 1/2 tsp salt and 1/4 tsp black pepper. In bowl 2, whisk the eggs with the milk until smooth. In bowl 3, combine panko and/or plain breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, remaining 1/2 tsp salt and 1/4 tsp black pepper; mix well.

First coat (flour)

Working in small batches, dredge frozen mozzarella sticks in the seasoned flour, shaking off excess. The light dusting of flour helps the egg adhere.

Second coat (egg)

Dip the floured stick into the egg wash, coating completely. Allow excess egg to drip back into the bowl.

Third coat (breadcrumbs)

Roll the egg-coated stick in the breadcrumb mixture, pressing gently so crumbs adhere evenly. For an extra-secure coating, return the stick to the egg wash and repeat the breadcrumb step (double coating). Place breaded sticks on a baking sheet and return to the freezer for at least 20 minutes — this further helps prevent bursting during frying.

Binding and Frying

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (or use an electric deep fryer). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in ~30 seconds.

Fry in batches

Carefully lower 3–4 frozen, breaded sticks into the hot oil without crowding. Fry for 1 to 1.5 minutes, turning gently so they brown evenly. Avoid frying too long — goal is golden and crisp exterior while keeping cheese inside melted but contained. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.

Finish

If you prefer an extra-crispy finish or to keep warm before serving, place fried sticks in a 200°F (95°C) oven on a rack for up to 10 minutes.

Sauce

Warm marinara

Heat the marinara sauce in a small saucepan over low heat until warmed through, stirring occasionally (about 5 minutes). Stir in chopped fresh basil if using. Transfer to a small serving bowl.

Serve freshly fried mozzarella sticks immediately with warm marinara sauce for dipping.