Mozz Sticks Recipe

Cut cheese

Trim the mozzarella block if needed, then cut into 12 evenly sized sticks about 3/4 inch by 3/4 inch by 3 inches. Pat the cut sticks dry with paper towels to remove surface moisture — this helps prevent excessive melting during frying.

Place the sticks in a single layer on a baking sheet lined with parchment and freeze for at least 30 minutes (preferably 1 hour). Frozen cheese holds its shape better when breaded and fried.

Set up

Arrange three shallow bowls or rimmed plates: bowl 1 for flour, bowl 2 for whisked eggs and milk, bowl 3 for breadcrumb mixture.

Make breadcrumb mix

Combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, and 1/2 tsp kosher salt in bowl 3. Mix thoroughly so the seasonings are even throughout.

Dredge and double-coat

Working with a few frozen sticks at a time, dredge each stick in flour to fully coat and shake off excess. Dip into the egg mixture, letting excess drip back into the bowl. Press thoroughly into the breadcrumb mix to coat all sides. For best results and a crunchier, more secure coating, place coated sticks back on the sheet pan and freeze 15 minutes, then repeat the egg dip and breadcrumb press to apply a second coating. Return double-coated sticks to the freezer for 20–30 minutes before frying.

Heat oil

Pour oil into a heavy, deep skillet, Dutch oven, or deep fryer so there is about 1.5 inches of oil. Heat to 350°F (175°C) — if you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 30–40 seconds.

Fry in batches

Fry the frozen, breaded mozzarella sticks in small batches (3–4 sticks at a time depending on pot size) so oil temperature stays around 325–350°F. Fry for 1.25–1.75 minutes, turning once, until golden brown and crisp. Avoid overcrowding. If oil temperature drops, allow it to return to 350°F before the next batch.

Drain and season

Use a slotted spoon or spider to remove the sticks and drain on a wire rack set over a baking sheet or on paper towels. Immediately sprinkle lightly with 1/2 tsp kosher salt while hot.

Warm marinara sauce in a small saucepan over low heat or in the microwave until hot. Transfer mozzarella sticks to a serving plate, garnish with chopped parsley if using, and serve immediately with marinara for dipping.

Leftovers: keep fried sticks in a single layer in the refrigerator up to 2 days. Reheat in a preheated 400°F oven or toaster oven on a wire rack for 6–8 minutes to crisp; avoid microwaving, which will make them soggy.