Name: Persian Nights Mozzarella Sticks Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb low-moisture whole-milk mozzarella; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup all-purpose flour; 2 count large eggs; 2 tbsp milk; 2 cups Italian-style breadcrumbs (panko or fine); 0.25 cup grated Parmesan cheese; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt (for breadcrumbs); 0.25 tsp black pepper (for breadcrumbs); 4 cups neutral oil for frying (vegetable, canola, or peanut); 1 cup store-bought or homemade marinara; 1 tbsp fresh basil or parsley (for garnish)

Method

Cheese prep

Cut the low-moisture mozzarella into sticks about 3 inches long and 1/2 inch to 3/4 inch thick. Pat each piece dry with paper towels to remove surface moisture. Lightly season all sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the sticks on a tray and freeze for at least 30 minutes (preferably 1 hour) so they hold their shape during frying.

Breading station setup

Set up three shallow bowls or pie plates: Bowl 1 — all-purpose flour; Bowl 2 — whisk together the 2 large eggs and 2 tablespoons milk until smooth; Bowl 3 — combine the Italian-style breadcrumbs, 1/4 cup grated Parmesan, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well so the dry seasonings are evenly distributed.

For an extra-crispy double-coat (recommended): after coating once through flour -> egg -> breadcrumbs, return each stick to the egg and breadcrumbs a second time.

Breading the cheese

Working with chilled mozzarella sticks, dredge each stick first in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat all sides. For the double-coat method, place coated sticks on a tray, chill 10–15 minutes, then repeat egg and breadcrumb steps to create a second coating. Place finished sticks on a parchment-lined tray and return to the freezer for at least 30 minutes (longer is better).

Frying

Heat oil

Pour 3–4 cups of neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Maintain temperature between 350–360°F for frying.

Fry in small batches (4–6 sticks at a time depending on pot size) from frozen — this helps prevent cheese leakage. Fry for 1 minute to 1 minute 30 seconds, turning once, until golden brown and crisp. Do not over-fry; long frying will cause the cheese to leak.

Use a slotted spoon or spider to transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain. If desired, keep warm in a 200°F (95°C) oven for up to 15 minutes while frying remaining batches.

Finish & serve

Serve the mozzarella sticks hot with marinara sauce warmed if desired. Garnish the marinara with chopped basil or parsley. Recommend serving immediately for best texture.

Storage/rewarming: If you have leftovers, freeze uncooked breaded sticks on a tray until solid and store in a sealed bag for up to 1 month. To reheat cooked sticks, bake in a 400°F (200°C) oven on a wire rack for 6–8 minutes until crisp; avoid microwaving as it will make them soggy and cause cheese to run.