Mozzarella Sticks Recipe

If using a block of mozzarella, cut into 10 uniform sticks about 3–4 inches long and 1/2 inch thick. If using pre-formed mozzarella sticks, pat them dry with paper towels to remove excess moisture. Place on a tray and freeze for at least 30 minutes (preferably 1 hour) — this prevents excessive melting during frying.

Place the flour in a shallow bowl or plate.

In a second shallow bowl, whisk the 2 large eggs with 2 tablespoons milk until smooth.

In a third shallow bowl, combine the 1.5 cups breadcrumbs, 3 tablespoons grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly.

Working one or two at a time, roll a chilled mozzarella stick in the flour, shaking off excess. This helps the egg adhere.

Dip the floured stick into the egg mixture, ensuring it’s fully coated.

Press the egg-coated stick into the breadcrumb mixture, pressing gently so the crumbs adhere well and form an even coating. Place breaded sticks on a parchment-lined tray.

For an extra-crisp, more secure coating (recommended), chill the tray of breaded sticks in the freezer 10–15 minutes. Then repeat: dip each stick into the additional beaten egg and roll in the additional 1/2 cup breadcrumbs, return to the tray, and freeze another 10–15 minutes. If you prefer a single coat, skip the second egg/breadcrumb step but still freeze 10–15 minutes before frying.

Frying (recommended for best texture)

Pour about 1 to 1 1/2 cups oil into a heavy skillet or pot (enough to come about 1 to 1.5 inches up the side). Heat oil over medium-high to reach 350°F (175°C). If you don’t have a thermometer, test by dropping one breadcrumb into the oil — it should sizzle and brown slowly. Fry 2–3 breaded sticks at a time (do not overcrowd) for 30–60 seconds per side, turning once, until golden brown. Remove with a slotted spoon to a paper towel-lined plate to drain. Work quickly — total frying time per stick should be under 2 minutes to avoid cheese leakage.

Baking (alternative, lower-fat)

Preheat oven to 425°F (220°C). Place breaded sticks on a parchment-lined baking sheet and spray lightly with oil. Bake for 8–10 minutes, then flip, spray again, and bake another 4–6 minutes until golden and crisp. Watch carefully to avoid melting through.

Let fried or baked mozzarella sticks rest 1–2 minutes to cool slightly. Transfer to a serving plate and serve immediately with warm marinara sauce for dipping.

Storage: leftover cooked sticks can be refrigerated in an airtight container for up to 2 days; re-crisp in a 400°F (200°C) oven for 5–7 minutes before serving. Uncooked breaded sticks can be frozen in a single layer on a tray, then transferred to a freezer bag for up to 1 month; fry from frozen, adding 30–60 seconds per side.