Mozzarella Sticks Recipe

Cut

Unwrap the 16 oz block of low-moisture mozzarella and cut into 12–16 uniform sticks about 3/4 inch by 3/4 inch by 3–3.5 inches long. Pat dry with paper towels to remove surface moisture.

Freeze initial

Arrange the sticks in a single layer on a parchment-lined tray, ensuring they do not touch. Freeze until solid, about 45–60 minutes. This prevents excessive melting during frying.

Place the flour in a shallow bowl. In a second shallow bowl, whisk the 3 eggs with 3 tablespoons milk until uniform. In a third shallow bowl combine breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Working with frozen sticks, dredge each stick first in flour, shaking off excess, then dip into the egg mixture coating completely, letting excess drip back. Finally press the stick into the breadcrumb mixture, pressing to adhere. For a thicker, more secure coating repeat the egg dip and breadcrumb press once more to create a double coat.

Place coated sticks back on the parchment-lined tray in a single layer. Once all are coated, freeze again for at least 1 hour, ideally 1.5–2 hours, until very firm. This second freeze is essential to keep cheese from leaking during frying.

Heat oil

Pour about 4–6 cups oil into a heavy-bottomed pot or Dutch oven to a depth of 2–3 inches. Heat oil over medium-high heat to 350°F (175°C). Use a thermometer; maintaining temperature prevents excessive oil absorption and cheese leakage.

Fry

Remove a small number of frozen sticks (4–6) at a time and fry in the hot oil, turning once, for 45–60 seconds per side until golden brown. Do not overcrowd the pot. Total fry time is short — watch carefully to avoid splitting. If oil temperature drops below 325°F, allow it to recover between batches.

Drain

Use a slotted spoon or spider to transfer fried sticks to a paper towel-lined tray to drain briefly for 1–2 minutes. Transfer to a wire rack set over a sheet pan to keep crisp. Serve hot with warm marinara.

Alternative: Bake

Preheat oven to 425°F (220°C). Place frozen coated sticks on a parchment-lined sheet, spray lightly with oil, and bake 10–12 minutes, flipping once halfway, until golden and cheese is softened. Baking will yield a slightly less crisp exterior but reduces oil.

Alternative: Air-fry

Preheat air fryer to 400°F (200°C). Arrange sticks in a single layer (work in batches), spray lightly with oil, and air-fry 6–8 minutes until golden, checking at 6 minutes to avoid bursting.

Serve mozzarella sticks immediately with 1 cup warm marinara sauce for dipping. If making ahead, keep in a warm oven (200°F/95°C) on a wire rack for up to 15–20 minutes to maintain crispness.