Fried Mozzarella Sticks Recipe

Unwrap the mozzarella and pat dry with paper towels. Cut the block into 12 equal sticks (about 3/4" x 3/4" x 3–4" long). Lightly sprinkle the 1/4 tsp salt over the cut sticks and set on a tray. Place the tray in the freezer for at least 30 minutes (ideally 45–60 minutes) — this firms the cheese so it won't ooze during frying.

Set up three shallow bowls or containers: Bowl 1 — flour; Bowl 2 — whisk together the 2 eggs and 2 tablespoons milk until smooth; Bowl 3 — combine breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, black pepper, and 1/4 tsp kosher salt and mix well.

Working with cold, slightly frozen mozzarella sticks, dredge each stick first in flour, shaking off excess, then dip into the egg mixture coating completely, allowing excess to drip off, then press firmly into the breadcrumb mixture until well coated. For extra-crispy, repeat the egg and breadcrumb step for a double coating (recommended). Place breaded sticks on a parchment-lined tray and return to the freezer for 15–30 minutes to set the coating.

Heat Oil

Pour oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 1"–1.5" (roughly 2 cups for a medium pan). Attach a kitchen thermometer and heat oil to 350°F (175°C). Maintain temperature between 340–360°F while frying.

Fry the breaded mozzarella sticks in small batches (3–4 at a time, depending on pot size) to avoid temperature drop. Carefully lower sticks into the oil using tongs or a spider. Fry for about 1 minute 15 seconds to 1 minute 45 seconds, turning once, until golden brown and crisp. Do not overcook — cheese can burst if left too long.

Remove fried sticks to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Serve the fried mozzarella sticks hot with warm marinara sauce and a sprinkle of chopped fresh parsley if desired. Let cool slightly before eating to avoid burns from hot cheese.