Mozzarella Stix (v) Recipe

Cut and season

Cut a block of string mozzarella into 3/4-inch by 3-inch sticks. Lightly sprinkle the cut sticks with 1 tsp salt and 1 tsp black pepper, turning to coat evenly.

Arrange the sticks in a single layer on a baking sheet and freeze uncovered for at least 30 minutes (recommended 45–60 minutes). Freezing helps the cheese hold shape during breading and frying.

Place the flour in a shallow bowl. In a second shallow bowl, whisk the 3 eggs with 2 tablespoons cold water until smooth. In a third shallow bowl, combine breadcrumbs, 1 tablespoon grated Parmesan, 1 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika (if using), and 1 tablespoon cornmeal (if using). Mix thoroughly.

Line a tray with parchment paper. Remove frozen cheese sticks from the freezer and work quickly to prevent thawing.

Dredge each frozen cheese stick in flour, shaking off excess. Dip immediately into the beaten egg, letting excess drip back into the bowl. Press thoroughly into the breadcrumb mixture so crumbs adhere well; for an extra-secure coating, repeat: dip back in egg and press in breadcrumbs again to form a double coating. Place coated sticks on the parchment-lined tray.

Once all sticks are coated, return the tray to the freezer for at least 30 minutes (preferably 1 hour). Properly frozen breading minimizes cheese leakage during frying.

Pour 4–6 cups vegetable oil into a heavy, deep skillet or pot to reach about 2 inches depth. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.

Working in small batches (3–4 sticks at a time depending on pot size), gently lower frozen breaded stix into the hot oil using a spider or slotted spoon. Fry for 1 to 1 1/2 minutes, turning once, until golden brown and crisp. Avoid overcrowding the pot which will drop the oil temperature.

Remove stix with a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

Reheat marinara sauce gently on the stovetop or in the microwave until warm. Portion about 2–3 tablespoons marinara per serving.

Arrange 6 mozzarella stix per serving on a platter. Garnish sauce with chiffonaded basil and a sprinkle of red pepper flakes if desired. Serve immediately while hot and the cheese is still gooey when bitten into.