Mozzarella Sticks Recipe

Cut and freeze

If using a block of mozzarella, cut into 12 uniform sticks about 3/4 inch x 3 inches. Pat dry with paper towel to remove surface moisture. Place sticks in a single layer on a tray and freeze for 30–45 minutes until firm; this helps prevent cheese from oozing while frying.

Line a baking sheet with parchment or wax paper. Set up three shallow bowls or wide plates for the breading station.

In the first shallow bowl, add the flour and, if using, the cornstarch. Season with 1/4 teaspoon of the kosher salt and a pinch of black pepper. Mix to combine.

In the second bowl, whisk the 2 large eggs with 2 tablespoons cold water until smooth (this is the egg wash).

In the third bowl, combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, remaining 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix thoroughly.

Working one at a time, dredge a frozen mozzarella stick in the seasoned flour, shaking off excess.

Dip the floured stick into the egg wash, letting excess drip off, then roll completely in the breadcrumb mixture, pressing gently so crumbs adhere.

For an extra-secure coating, place the breaded sticks on the lined baking sheet and freeze for another 15–20 minutes. For maximum retention, repeat the egg wash and breadcrumb step once more (double breading) before freezing.

Pour vegetable oil into a deep, heavy skillet or pot to a depth of about 1 1/2–2 inches (roughly 3–4 cups depending on vessel). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–40 seconds.

Working in batches (do not overcrowd), carefully lower 3–4 frozen breaded mozzarella sticks into the hot oil using tongs. Fry until golden brown, about 1 minute per side (total 1.5–2 minutes). Monitor closely — cheese may start to leak if fried too long or oil is too hot.

Use a slotted spoon or tongs to transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain. Let rest 1–2 minutes to set and cool slightly before serving. If needed, keep finished batches warm in a 200°F (95°C) oven on a wire rack for up to 15 minutes while you fry remaining sticks.

Warm the marinara sauce on the stovetop or microwave until hot. Serve the mozzarella sticks immediately with marinara for dipping.

Optional garnish: sprinkle with extra grated Parmesan and chopped fresh parsley, and provide crushed red pepper on the side.