Mozzarella Sticks Recipe

Prepare cheese sticks

Cut the block of low-moisture mozzarella into sticks roughly 3 inches long by 1/2–3/4 inch thick. Pat dry each stick with paper towels to remove excess moisture. Place sticks on a tray and freeze for at least 30 minutes (preferably 1 hour) so they hold shape during breading and frying.

Set up breading stations

In one shallow bowl, place the all-purpose flour and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl, whisk the eggs with the milk until combined. In a third bowl, combine the breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, onion powder, remaining 1/2 tsp salt and 3/4 tsp black pepper; mix well.

Bread the sticks (double-coat for best results)

Working with a few sticks at a time, dredge each frozen mozzarella stick in the seasoned flour, shaking off excess. Dip into the egg mixture, allow excess to drip, then press into the breadcrumb mixture to coat thoroughly. For a stronger barrier against melting, return the coated sticks to the egg and breadcrumbs for a second coat: egg, then breadcrumbs pressing firmly. Place breaded sticks on a baking sheet lined with parchment. Once all are breaded, freeze for an additional 30 minutes so coating firms (this helps prevent cheese leakage in the oil).

Heat the oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups depending on your vessel). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle immediately and brown in about 45–60 seconds.

Fry the sticks

Fry in small batches (3–4 sticks at a time) to avoid cooling the oil. Fry for 60–90 seconds per batch, turning once, until golden brown and crispy. Do not overcook; prolonged frying will cause cheese to leak. Use a slotted spoon to transfer to a paper towel-lined plate to drain. If desired, keep warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing remaining batches.

Serve

Serve hot with marinara dipping sauce. Garnish with extra grated Parmesan and chopped parsley if desired.

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

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes if using. Bring to a low simmer.

Reduce heat to low and simmer gently, uncovered, for 10–12 minutes to thicken and allow flavors to meld, stirring occasionally. Taste and adjust seasoning. Keep warm until ready to serve with the mozzarella sticks.