Name: Peppino's Pizzeria & Sports Grille | Jenisons HAND-CUT MOZZARELLA STICKS Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1.5 lb block mozzarella cheese; 1 cup all-purpose flour; 3 unit large eggs; 3 tbsp whole milk; 3 cups panko breadcrumbs; 0.5 cup grated Parmesan cheese; 2 tsp dried Italian seasoning; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp paprika; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 cups vegetable oil (for frying); 0.25 cup cornstarch (optional, for better adhesion); 1 tbsp olive oil; 0.25 cup yellow onion, finely chopped; 2 cloves garlic, minced; 14 oz crushed tomatoes; 1 tbsp tomato paste; 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp sugar (optional, to balance acidity); 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.125 tsp red pepper flakes (optional)

Method

Mozzarella sticks

Prepare cheese

Trim the mozzarella block and cut into 3/4-inch by 3/4-inch by 3-inch sticks. Pat dry with paper towels to remove surface moisture. Place sticks on a baking sheet lined with parchment and freeze for 30–45 minutes; this helps prevent cheese leakage while frying.

Set up breading stations

Place the flour in a shallow bowl. In a second bowl, whisk the eggs with the milk until smooth. In a third wide, shallow bowl or rimmed plate, combine panko, grated Parmesan, Italian seasoning, garlic powder, onion powder, paprika, kosher salt, and black pepper. If using cornstarch, toss the cheese sticks lightly in the cornstarch before dredging in flour.

Bread the sticks - first coat

Dredge each chilled cheese stick in flour, tapping off excess. Dip into the egg wash, letting excess drip back into the bowl, then press into the panko mixture to thoroughly coat all sides. For a sturdier crust, repeat the egg wash and panko steps a second time to create a double coating. Place breaded sticks back on a parchment-lined tray and freeze again for at least 20 minutes (ideally 30–60 minutes) to set the coating.

Heat oil and fry

Pour vegetable oil into a heavy pot or fryer to a depth of 2–3 inches and heat to 350°F (175°C). Use a thermometer to maintain temperature. Fry cheese sticks in small batches (3–5 at a time) 30–60 seconds per side until golden brown — total fry time is brief to avoid melting through the crust. Transfer to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if frying in batches.

Serve

Arrange mozzarella sticks on a platter and serve immediately with warm marinara sauce for dipping.

Marinara sauce (quick)

Heat olive oil in a small saucepan over medium heat. Add chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato paste, cook 30 seconds, then add crushed tomatoes. Add dried oregano, dried basil, sugar (if using), kosher salt, black pepper, and red pepper flakes. Stir to combine.

Bring to a gentle simmer, reduce heat to low and simmer 10–12 minutes to meld flavors and thicken slightly.Taste and adjust seasoning. Keep warm until ready to serve.

Hand-cut Mozzarella Sticks Recipe