Cheese Sticks Recipe

Cut cheese

Trim the mozzarella block into 12 even sticks about 3/4 inch x 3/4 inch x 3 inches. Pat dry each stick with paper towels to remove surface moisture—this helps the breading adhere and reduces leakage during frying.

Set up breading stations

Arrange three shallow dishes or bowls in a row. In the first dish combine the all-purpose flour and 1/2 teaspoon salt and 1/4 teaspoon black pepper. In the second bowl whisk together the 2 large eggs and 2 tablespoons milk until smooth. In the third bowl combine the panko, fine breadcrumbs, grated Parmesan, garlic powder, dried oregano, remaining 1/2 teaspoon salt and 3/4 teaspoon black pepper; mix thoroughly.

Double-coat option (recommended)

For extra-crispy coating and better seal, after the first breadcrumb coat you will re-dip in egg and breadcrumbs a second time. Have a baking sheet lined with parchment ready and a small baking tray to freeze briefly (see next step).

One at a time: dredge a mozzarella stick in the seasoned flour, shaking off excess. Dip into the egg mixture, allowing excess to drip back into the bowl. Press into the breadcrumb mixture until thoroughly coated, pressing to adhere. For a more secure seal, return the coated stick to the egg for a quick dip and then press into the breadcrumbs again for a double coat. Place coated sticks on the parchment-lined baking sheet.

Freeze coated sticks for 20–30 minutes before frying. Freezing firms the cheese and reduces breakage and leakage during frying.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (approx. 3–4 cups depending on pot). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into oil — it should sizzle and brown in about 30–45 seconds.

Working in small batches (3–4 sticks at a time), carefully lower frozen coated cheese sticks into the hot oil using a slotted spoon or spider. Fry for 30–45 seconds, turning once, until golden brown. Do not over-fry — long exposure will cause cheese to leak. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels to drain. If breading softens while frying, make sure oil temperature is high enough before continuing.

If baking: preheat oven to 425°F (220°C). Place frozen coated sticks on a lightly oiled baking sheet or a sheet lined with parchment; spray tops lightly with oil. Bake 8–10 minutes, turning once halfway, until golden. Baking yields a slightly less crisp result but avoids hot oil.

Let the cheese sticks rest 1–2 minutes (they will be extremely hot). Serve immediately with warmed marinara or ranch for dipping.