Mozzarella Sticks (fried Cheese Stick) Recipe

Cut and freeze

Unwrap the 16 oz mozzarella and pat dry with paper towels. Cut into 10–12 sticks about 3/4 inch by 3/4 inch by 3–3.5 inches long. Arrange sticks on a baking sheet in a single layer and place in the freezer for at least 30 minutes (preferably 1 hour). Freezing firms the cheese so it won't melt too quickly while frying.

Line three shallow bowls or rimmed plates: Bowl 1 – flour mixed with 1/2 tsp salt and a pinch of pepper; Bowl 2 – whisk the 3 large eggs with 3 tbs cold water until smooth; Bowl 3 – combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, remaining 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp dried herbs (if using). Place cornstarch in a small bowl nearby if using double-coat.

Working with a few sticks at a time, lightly dust each frozen cheese stick in flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the breadcrumb mixture to fully coat, turning to cover all sides. For a stronger coating, return coated sticks to the egg wash and breadcrumbs for a second coat. Place breaded sticks on a baking sheet and return to the freezer for another 15–30 minutes — this step reduces cheese leakage during frying.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small breadcrumb into the oil: it should sizzle and brown in about 30–45 seconds.

Work in small batches (4–6 sticks depending on pot size) to avoid lowering oil temperature. Fry for 1.5–2.5 minutes, turning as needed, until golden brown and crisp. Do not overcook — long exposure will cause more cheese to leak. Use a slotted spoon or spider to remove sticks and drain on a wire rack set over a baking sheet or on paper towels. If serving warm later, keep them in a single layer in a 200°F (95°C) oven while finishing remaining batches.

Let the cooked sticks rest 1 minute (they will be very hot). Serve immediately with ranch and/or green mint chutney on the side for dipping.

Tips: Use low-moisture mozzarella (not fresh burrata or ball) to reduce water content and melting. Keep breaded sticks well chilled before frying. If excess oil is absorbed, make sure oil temperature is at 350°F. For a baked alternative, freeze breaded sticks and bake on a preheated 425°F (220°C) sheet for 8–10 minutes, flipping once, but frying yields the crispiest result.