Mozzarella Sticks & French Fries Recipe

Prep cheese and dredging stations

Unwrap the 12 mozzarella sticks and place them on a baking sheet lined with parchment. Freeze the sticks for at least 30 minutes (ideally 1 hour) — this helps prevent cheese from oozing during frying. Set up three shallow bowls: 1) flour; 2) eggs mixed with 3 tablespoons milk, beaten until smooth; 3) breadcrumbs mixed with 1 tablespoon grated Parmesan, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper.

Coat the cheese sticks

Working with one stick at a time, thoroughly dredge a frozen mozzarella stick in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to fully coat. For a stronger seal and crispier coating, repeat the egg and breadcrumb step a second time (double-coating). Place coated sticks on a parchment-lined tray and return to the freezer for at least 15–30 minutes to firm up.

Heat the oil

Pour about 1 cup vegetable oil into a heavy, deep skillet or a small pot—enough for a 1½–2 inch deep frying bath. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breadcrumb; it should sizzle and brown within about 30 seconds.

Fry the sticks

Fry the frozen, coated mozzarella sticks in small batches (3–4 at a time) so the oil temperature stays steady. Fry for 1 to 1½ minutes per side, turning once, until golden brown. Do not overcrowd. If the sticks are browning too fast or cheese is leaking, lower heat slightly (to ~325°F). Use a slotted spoon to transfer the cooked sticks to a wire rack or paper towel-lined plate to drain. Let rest 1–2 minutes before serving (they will be molten hot inside).

Serve

Serve immediately with warmed marinara sauce in a small bowl for dipping.

Prep the potatoes

Wash and peel the 3 Russet potatoes if desired. Cut into even matchstick fries about 1/4-1/2 inch thick. Place cut fries into a large bowl of cold water and rinse until water runs clearer to remove surface starch.

Soak and dry

Soak the cut fries in the 4 cups cold water for at least 20 minutes (or up to 2 hours) to remove excess starch—this yields crisper fries. After soaking, drain and rinse once more. Spread fries on a clean kitchen towel or paper towels and pat completely dry.

Coat with cornstarch

Place the dried fries in a large bowl and sprinkle with 1 tablespoon cornstarch. Toss gently to coat evenly—this helps create a crisp exterior.

Heat oil for frying

Pour about 4 cups vegetable oil into a large heavy pot or deep fryer. Heat oil to 325°F (160°C) for the first fry. If you don’t have a thermometer, a small piece of potato should bubble steadily without browning quickly.

First fry (blanch)

Working in batches, fry the fries at 325°F for 3–4 minutes per batch. They should be softened but not browned. Remove with a slotted spoon and let drain on a wire rack or paper towels. Let fries rest for 10 minutes—this step cooks the interior while preserving crispness for the second fry.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 1.5–3 minutes until golden-brown and crisp. Remove and drain on a wire rack or paper towels.

Season and serve

Immediately sprinkle hot fries with 2 teaspoons salt, 1/2 teaspoon black pepper, and optional 1/2 teaspoon paprika or garlic powder. Toss gently to distribute. Serve hot alongside the mozzarella sticks and marinara sauce.