Mozzarella Sticks – 5pcs Recipe

Freeze cheese

If using string cheese, leave them whole (5 pcs). If using a block, cut into 5 sticks roughly 1" x 1" x 3". Place all 5 sticks on a small tray or plate lined with parchment and freeze for 30–45 minutes. Freezing keeps the cheese from melting too quickly during frying.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk together the eggs, milk, and cold water until smooth. In a third shallow bowl, combine the breadcrumbs, cornmeal (if using), salt, pepper, garlic powder, and Italian seasoning; mix thoroughly.

First dredge

Remove one cheese stick from the freezer at a time. Roll it in the flour to coat evenly, shaking off excess flour. This dry coating helps the egg adhere.

Egg wash

Dip the floured stick into the egg mixture, coating completely. Allow excess egg to drip off for 2–3 seconds.

Breadcrumb coating

Press the egg-coated stick into the breadcrumb mixture, turning to coat all sides. Press gently so crumbs adhere well. For extra insurance against leakage, return the coated stick briefly to the egg wash and then press into the breadcrumbs again for a double coating. Place the finished stick onto a parchment-lined tray and repeat with remaining sticks. After breading all sticks, freeze again for 10–15 minutes to firm up the coating.

Heat oil

Pour about 2 cups oil into a medium saucepan or deep skillet (enough to submerge sticks about halfway to mostly). Heat over medium to medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb piece — it should sizzle and brown in ~30–40 seconds.

Fry in batches

Working quickly and carefully, lower 2–3 breaded sticks into the hot oil using tongs or a slotted spoon. Fry 45–75 seconds per side, turning once, until golden brown and crisp. Avoid overcrowding; keep oil temperature steady. If coating is browning too fast, reduce heat slightly.

Drain and rest

Using a slotted spoon, transfer fried mozzarella sticks to a paper towel-lined plate to drain. Let rest 1–2 minutes — the cheese will be very hot but should remain melty inside. If you need to hold them a bit longer, keep in a single layer on a baking sheet in a 200°F (95°C) oven for up to 10 minutes.

Arrange the five mozzarella sticks on a plate with warm marinara in a small ramekin. Serve immediately and warn diners that the interior is hot.