Mozzarella Sticks Recipe

Prepare the cheese sticks

Drain and pat the mozzarella block dry. Slice the mozzarella into 12–14 sticks about 3/4 inch by 3/4 inch by 3–3.5 inches long. Place sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (longer is fine) — this helps prevent cheese from oozing out while frying.

Set up breading stations

Place the flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl, whisk together the eggs and 2 tbsp milk until combined. In a third shallow bowl, combine the plain breadcrumbs, Italian-style breadcrumbs, grated Parmesan, garlic powder, onion powder, 1 tsp dried oregano, remaining 1/2 tsp salt, and remaining 3/4 tsp black pepper; mix thoroughly.

Coat the mozzarella

Working with frozen sticks, dredge each stick first in flour (shake off excess), then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to coat completely. For an extra-secure crust, place coated sticks on a tray and freeze 10–15 minutes, then repeat the egg wash and breadcrumb step for a double coating. Return coated sticks to the freezer for at least 15 minutes before frying.

Heat oil and fry

Pour oil into a deep heavy pot to a depth of about 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should sizzle and turn golden in about 30–40 seconds. Fry the mozzarella sticks in batches (do not overcrowd) for 1–1.5 minutes, turning once, until golden brown. Remove with a slotted spoon or spider to a wire rack set over a baking sheet lined with paper towels. Keep warm in a 200°F (95°C) oven if needed and fry remaining batches. Let rest 1–2 minutes before serving—cheese will be very hot.

Alternative: bake

For a baked version, preheat oven to 425°F (220°C). Place coated sticks on a parchment-lined baking sheet, spray lightly with oil, and bake 8–10 minutes until golden, flipping halfway through. Texture will be slightly different but lower-fat.

Heat olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried basil, dried oregano, sugar, red pepper flakes, salt, and black pepper. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Stir in torn fresh basil leaves right before serving if using.

Keep warm and serve alongside the mozzarella sticks for dipping.