Mozzarella Sticks Recipe

Prepare the cheese

Cut the mozzarella block into 8–12 sticks about 3/4 inch by 3/4 inch by 3–4 inches. Pat each stick dry with paper towels to remove surface moisture — this helps prevent cheese from leaking during frying. Place on a rimmed tray and freeze uncovered for 30 minutes (or 1–2 hours for best results).

Set up breading stations

Place the flour in a shallow bowl and, if using, whisk in the cornstarch and 1/4 tsp salt and 1/4 tsp pepper. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third bowl, combine the breadcrumbs, grated Parmesan, dried oregano, garlic powder, remaining salt and pepper; mix well.

Bread the sticks (double-coat)

Working with a few sticks at a time, dredge each frozen cheese stick in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to coat completely. For a stronger seal, return each coated stick to the egg mixture and then a second time into the breadcrumbs for a double coat. Place breaded sticks on a baking sheet and freeze for at least 30 minutes (this is crucial to prevent cheese from melting out).

Heat the oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). If you don’t have a thermometer, heat oil over medium heat until a small piece of bread sizzles and browns in about 40–50 seconds.

Fry the sticks

Fry the frozen breaded sticks in batches (do not overcrowd) for 60–90 seconds per side until golden brown and crisp. Turn once with tongs or a spider to brown evenly. Total frying time should be about 2–3 minutes — avoid overcooking to prevent the coating from burning and the cheese from leaking.

Drain and rest

Remove fried sticks to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 1–2 minutes so coating firms up but serve while still hot so cheese is melty inside. Keep warm in a 200°F (95°C) oven on a rack if frying multiple batches.

Heat olive oil in a small saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Pour in the crushed tomatoes, then add dried basil, dried oregano, sugar (if using), salt, and pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 10–12 minutes to thicken slightly and meld flavors.

Taste and adjust seasoning. If desired, blend briefly with an immersion blender for a smoother sauce. Keep warm until ready to serve.