Mozzarella Sticks Recipe

Prepare the cheese

Cut the 16 oz block of low-moisture mozzarella into 12–16 sticks about 3/4" x 3/4" x 3" (adjust size for even frying). Pat pieces dry with paper towels to remove surface moisture.

Set up breading stations

Place the flour in a shallow bowl. In a second bowl, whisk together 3 eggs and 3 tablespoons milk until smooth. In a third bowl, combine 2 cups breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 2 teaspoons cornstarch (if using).

First coating (dry)

Lightly coat each mozzarella stick in flour, shaking off excess. This helps the egg adhere.

Egg wash

Dip the floured sticks into the egg mixture, fully coating each stick. Let excess egg drip back into the bowl.

Breadcrumb coating and double-coat

Roll each egg-coated stick in the breadcrumb mixture, pressing gently so crumbs adhere. For a sturdier crust (great to prevent leaks), return coated sticks to the egg wash briefly and re-dredge in breadcrumbs to double-coat. Place finished sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (ideally 1 hour) to firm up — this prevents cheese from melting out during frying.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of 1½"–2". Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–45 seconds.

Fry in batches

Fry the frozen breaded mozzarella sticks in batches of 3–4, without overcrowding, for 1 to 1½ minutes per side until golden brown. Use a slotted spoon or spatula to turn carefully. Do not fry for longer than necessary — short, hot frying melts the exterior and crisps it while keeping cheese inside.

Drain and rest

Transfer fried sticks to a wire rack set over a baking sheet or paper towels to drain. Let rest 1–2 minutes (cheese remains hot). If making ahead, keep warm in a 200°F (95°C) oven on a wire rack for up to 15–20 minutes.

Safety note

Ensure cheese is fully frozen before frying and oil is at correct temperature to prevent the coating from absorbing excess oil or the cheese from leaking.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Add 14 oz crushed tomatoes and 1 tablespoon tomato paste, stirring to combine. Bring to a low simmer.

Stir in 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon granulated sugar (optional, to balance acidity). Simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning.

Remove from heat and stir in 4 fresh basil leaves (optional). Keep warm until serving.