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Ingredients
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Cheese
Breading station
Coating reinforcement (optional but recommended)
Frying
To serve
Method
Prep the cheese
- 1
Freeze cheese
If not using pre-cut frozen mozzarella sticks, cut 8 oz of low-moisture mozzarella into eight 3/4- to 1-inch-thick sticks. Place the sticks on a parchment-lined tray in a single layer and freeze for at least 45 minutes, ideally 1 hour. Freezing helps prevent cheese from melting out during frying.
Make the breading
- 2
Set up a three-bowl breading station: Bowl 1 — all-purpose flour mixed with 1/4 tsp kosher salt and 1/8 tsp black pepper. Bowl 2 — whisk together eggs and milk until combined. Bowl 3 — combine breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, onion powder, remaining 1/2 tsp kosher salt and remaining 1/8 tsp black pepper.
- 3
Optional cornstarch slurry
If you want extra adhesion, whisk cornstarch with 1 tablespoon cold water to make a thin slurry. Pat frozen sticks dry, dip quickly into cornstarch slurry before dredging in flour; this creates an adhesive layer between the cheese and breading.
Bread the mozzarella
- 4
Working with one stick at a time, dredge a frozen mozzarella stick in the seasoned flour, shaking off excess. Dip into the egg wash, let excess drip off, then press into the breadcrumb mixture to coat all sides firmly. For best results, return each coated stick to the egg wash and then into the breadcrumbs a second time for a double coating (this reduces leaking). Place coated sticks on a parchment-lined tray and freeze for at least 30 minutes (longer is better, up to 2 hours).
Fry the mozzarella sticks
- 5
In a heavy-bottomed saucepan or a deep fryer, heat neutral oil to 350°F (175°C). If you don’t have a thermometer, heat oil over medium-high until a small cube of bread sizzles and browns in about 40–50 seconds. Work in batches (do not overcrowd) — 3–4 sticks per batch depending on pot size.
- 6
Carefully lower frozen, double-breaded mozzarella sticks into the hot oil using a slotted spoon or spider. Fry for 1 minute to 1 minute 30 seconds, turning gently so all sides become golden and crisp. The goal is a deep golden brown — avoid frying longer, which can cause coating to burn or cheese to leak out.
- 7
Remove sticks to a paper towel–lined tray to drain and rest for 1–2 minutes. Do not stack while piping hot to avoid steam making coatings soggy. If you have a warming oven, keep them at 200°F (95°C) for short periods before serving.
Serve
- 8
Arrange eight mozzarella sticks on a serving plate. Sprinkle with chopped fresh parsley, if using. Serve immediately with warmed marinara sauce for dipping.