Mozzarella Sticks Recipe

Prepare the cheese

Cut the 1 lb mozzarella block into 12 equal sticks: first cut the block into 3 slabs lengthwise, then slice each slab into 4 sticks about 3/4 inch to 1 inch thick and roughly 4 inches long. Pat the sticks dry with paper towels to remove surface moisture — very important to reduce cheese leakage when frying. Chill the sticks on a tray lined with parchment in the freezer for 20–30 minutes; this helps the coating adhere and prevents melting too fast.

Set up breading stations

Place the 1 cup flour in a shallow bowl and stir in the 2 tsp cornstarch (optional) and 1/2 tsp of the salt and 1/4 tsp black pepper. In a second shallow bowl, whisk the 3 large eggs with 3 tbsp milk and 1 tsp water (optional) until smooth. In a third shallow bowl, combine the 2 cups breadcrumbs, 1 tbsp grated Parmesan, 1 tsp dried Italian seasoning, 1 tsp garlic powder, remaining 1/2 tsp salt and 1/4 tsp black pepper; mix well.

Bread the sticks (single or double coating)

Working one at a time, dredge a chilled cheese stick in the seasoned flour, tapping off excess. Dip it into the egg wash, letting excess drip off, then press it firmly into the breadcrumb mixture to coat thoroughly. For a more reliable seal and extra crunch, repeat: return the stick to the egg wash briefly, then into the breadcrumbs for a second coating. Place breaded sticks on a parchment-lined tray and freeze for at least 30 minutes (longer is fine) — this step is key to preventing cheese from leaking during frying.

Heat oil: Pour 4 cups (or enough to give 2–3 inches depth in a heavy pot) of neutral oil into a deep, heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb piece into the oil — it should sizzle and brown within about 30–45 seconds without smoking.

Fry in batches: Remove the tray of frozen breaded mozzarella sticks from the freezer. Fry 3–4 sticks at a time (do not overcrowd) for 1 minute to 1 minute 15 seconds, turning once, until golden brown and crisp. Keep a close eye — overcooking will cause the cheese to burst out of the crust. If using a thermometer, maintain oil temperature around 350°F (175°C) between batches; allow the oil to recover heat between batches.

Drain: Using a slotted spoon or spider, remove the fried sticks and place them on a wire rack set over a sheet pan or on paper towels to drain briefly. Let them rest 1–2 minutes before serving — they will be very hot inside.

Serve: Transfer the mozzarella sticks to a serving platter. Spoon or place warmed marinara sauce into a small bowl alongside for dipping. Garnish with chopped fresh parsley and a light sprinkle of extra grated Parmesan if desired. Serve immediately while the interior is gooey and the exterior is crisp.