Mozzarella Sticks, Marinara Recipe

1. Cut the block mozzarella into 3/4–1 inch wide sticks about 3–4 inches long. If using string cheese, leave as-is or cut in half for smaller servings. Pat the sticks dry with paper towels to remove excess moisture; this helps prevent melting out during frying. Place finished sticks on a baking sheet lined with parchment and freeze for 30–45 minutes until firm.

2. Set up three shallow bowls or pie plates. In the first bowl combine the flour with 1/2 tsp salt and 1/4 tsp black pepper. In the second bowl whisk together the eggs and milk until smooth. In the third bowl mix the breadcrumbs, grated Parmesan, dried oregano, remaining 1/2 tsp salt, 3/4 tsp black pepper, garlic powder and paprika.

3. Dredge each frozen mozzarella stick first in flour, shaking off excess; then dip into the egg mixture, letting excess drip; finally roll thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere. For a sturdier coating, repeat the egg and breadcrumb steps once more for a double coating. Place breaded sticks back on the parchment-lined tray and return to the freezer for at least 30 minutes (preferably 1 hour) to set the coating—this prevents cheese leakage when frying.

4. Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 1 quart). Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread—if it browns in about 30–40 seconds, the oil is ready.

5. Fry the breaded sticks in batches to avoid overcrowding—about 4–6 at a time depending on pot size. Cook 1¼–1½ minutes per batch, turning gently with a slotted spoon or tongs, until golden brown and crisp. Do not fry longer than 2 minutes to avoid bursting the cheeses. Remove to a paper towel-lined tray and keep warm in a 200°F (95°C) oven if making multiple batches.

6. If you prefer baking: preheat oven to 425°F (220°C). Place breaded sticks on a baking sheet sprayed with nonstick spray, bake 10–12 minutes turning once until golden and crisp, then broil 30–60 seconds if you want extra color—watch carefully to prevent melting out.

7. While sticks freeze or fry, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the chopped onion and cook 4–5 minutes until translucent.

8. Add the minced garlic and cook 30–60 seconds until fragrant (do not brown). Stir in the tomato paste and cook 1 minute to deepen flavor.

9. Add the crushed tomatoes, sugar, dried basil, salt, black pepper and red pepper flakes (if using). Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered 12–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

10. If desired, stir in chopped fresh basil or parsley off heat for brightness and transfer to a serving bowl. Keep warm until serving.

11. Place mozzarella sticks on a platter with a bowl of warm marinara. Sprinkle extra grated Parmesan and chopped herbs over the sauce and/or sticks if desired. Serve immediately so sticks are crisp and the cheese is gooey.