Cheese Sticks (8) Recipe

If using a mozzarella block, cut into 8 equal rectangular sticks roughly 3–4 inches long, 3/4 inch thick. Pat each stick dry with paper towels to remove surface moisture — this helps the breading adhere.

Set up a breading station: place flour in a shallow dish; whisk the 2 eggs with 2 tablespoons cold water in a second shallow bowl; in a third shallow bowl combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, salt, and black pepper.

If you plan to double-dip for extra-stable coating, place cornstarch in a small bowl and beat the additional egg in another small bowl.

Single-dip method

Working with one cheese stick at a time, dredge it first in flour — shake off excess — then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to coat all sides. Place breaded sticks on a rimmed baking sheet lined with parchment. For best results, freeze the breaded sticks on the sheet for at least 30 minutes (or up to 2 hours) to help prevent cheese from leaking during frying.

Double-dip (more secure) method

After the first breadcrumb coating (flour → egg → breadcrumbs), return the stick briefly to the egg bowl and then coat again in the breadcrumbs. Alternatively, dust with a little cornstarch before the first egg dip to help adhesion. Place double-coated sticks on the prepared sheet and freeze 30 minutes to firm.

Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1.5–2 inches (approximately 3–4 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.

Fry the cheese sticks in batches (do not overcrowd) for 45–60 seconds per side until golden brown and crisp. Use a slotted spoon or spider to turn them and remove. Total fry time per stick should be about 1.5–2 minutes. If oil is too hot the exterior will brown too quickly and cheese may burst out; if too cool they’ll absorb oil and be greasy.

Transfer fried cheese sticks to a wire rack set over a baking sheet or to paper towels to drain. Let rest 1–2 minutes before serving (they will be very hot inside).

Preheat oven to 425°F (220°C). Place breaded (and frozen) cheese sticks on a parchment-lined baking sheet and spray lightly with cooking oil spray. Bake 8–10 minutes until coating is golden. Watch carefully: remove as soon as golden to avoid rupture. Let rest 2 minutes before serving.

Serve 2 cheese sticks per person (see servings) on a platter with warmed marinara sauce for dipping. Provide napkins — the cheese will be hot and gooey.