Name: Post & Unions MOZZARELLA STICKS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb fresh mozzarella block; 0.25 cups cold water (for wetting hands/knife); 1 cups all-purpose flour; 2 units large eggs; 2 tbs milk; 1 cups panko breadcrumbs; 1 cups seasoned breadcrumbs (Italian-style); 0.25 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.25 tsp onion powder; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.25 cups cornstarch; 48 tbs vegetable oil (or neutral frying oil); 1 cups marinara sauce; 1 tbs chopped fresh parsley (optional)

Method

Cheese

Cut mozzarella

Trim the mozzarella block into 3/4"–1" thick sticks roughly 3" long. Aim for uniform pieces so they cook evenly; you should get about 12–16 sticks from a 1 lb block. Place cut sticks on a parchment-lined tray and refrigerate for 20–30 minutes to firm up.

Optional dry chill

If time allows, freeze the sticks on the tray for 15 minutes more — this helps prevent cheese leakage during frying.

Breading station

Prepare dry mixes

In a shallow bowl combine the seasoned breadcrumbs, panko, grated Parmesan, Italian seasoning, garlic powder, onion powder, salt, and black pepper. In a separate shallow bowl add the flour. In a third shallow bowl whisk together the eggs and milk until smooth. Place the cornstarch in a small bowl or mix into the flour bowl (if using).

First coat (optional cornstarch)

Working with chilled mozzarella, lightly dredge each stick in cornstarch or flour, shaking off excess. This creates a dry surface for the egg to adhere to.

Dip each dusted stick into the egg wash, letting excess drip off, then press it firmly into the breadcrumb mixture until well coated. For best results, repeat: return the coated stick to the egg wash briefly and coat again with the breadcrumbs to create a double layer. Place finished sticks on a parchment-lined tray and freeze for at least 30 minutes (recommended) or refrigerate 15 minutes to help set the coating.

Frying

Heat oil

Pour oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches (enough to cover the sticks), and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in ~30–45 seconds.

Fry in batches

Fry the chilled breaded mozzarella sticks in small batches (3–4 at a time depending on pot size) for 1 to 1 1/2 minutes, turning once, until golden brown. Do not overcrowd the oil. If using frozen sticks straight from the freezer, fry 1 1/2–2 minutes. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. If you notice cheese starting to leak, lower temperature slightly and/or reduce fry time.

Keep warm

If making multiple batches, keep finished sticks warm in a 200°F (95°C) oven on a wire rack while you finish frying remaining batches.

Sauce & Garnish

Heat marinara

Warm the marinara sauce in a small saucepan over low heat until simmering gently, about 5 minutes. Stir occasionally.

Serve

Arrange mozzarella sticks on a serving platter, sprinkle with chopped parsley if using, and serve immediately with warmed marinara for dipping.

Mozzarella Sticks Recipe