Mozzarella Sticks Recipe

Prepare cheese

Unwrap string cheeses and cut each in half crosswise to make 12 shorter sticks. Pat each piece dry with paper towels to remove surface moisture — this helps the coating adhere and reduces leakage during frying. Place on a tray and freeze for at least 30 minutes (preferably 45–60 minutes) until firm but not rock-hard.

Set up dredging station

Place 1/4 cup all-purpose flour in a shallow bowl for initial dredge. In a second shallow bowl, whisk together 2 large eggs and 2 tablespoons cold water until homogeneous. In a third shallow bowl, combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper; mix thoroughly.

Coat the cheese

Working with chilled cheese sticks, lightly dredge each piece in the 1/4 cup flour, shaking off excess. Dip into the egg wash until fully coated, then roll in the breadcrumb mixture, pressing firmly so crumbs adhere. For an extra-crisp, double-coat: after the first breadcrumb coat, return each stick to the egg wash briefly, then coat again in breadcrumbs. Place coated sticks on a parchment-lined tray and freeze for another 20–30 minutes to set the breading.

Heat oil

Pour about 3–4 cups of oil into a heavy-bottomed saucepan or deep fryer so the oil depth is about 2–3 inches (enough to fully submerge sticks). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, check by dropping a small breadcrumb into the oil — it should sizzle and brown within ~30–45 seconds.

Fry the mozzarella sticks

Fry in small batches (3–4 sticks at a time) to avoid crowding. Carefully lower frozen breaded sticks into the hot oil using tongs or a slotted spoon. Fry for 1 to 1.5 minutes, turning once, until golden brown. Do not over-fry; prolonged frying will cause the cheese to leak. Remove with a slotted spoon and drain on a wire rack or paper towels. If oil temperature drops below 325°F, allow it to recover before the next batch.

Keep warm

If making large quantities, keep finished sticks warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying remaining batches. Serve hot.

Transfer mozzarella sticks to a serving plate and serve immediately with warm marinara sauce for dipping. For extra garnish, sprinkle a little extra grated Parmesan and chopped fresh parsley over the marinara if desired.