Mozzarella Sticks Recipe

Cut mozzarella

Trim the block of low-moisture mozzarella into uniform sticks about 3 inches long, 1/2 inch x 1/2 inch thick. Pat sticks dry with paper towels to remove excess moisture (this helps reduce leaking cheese).

Dust with cornstarch

Place the cornstarch in a shallow bowl or plate. Lightly roll each mozzarella stick in cornstarch until evenly coated. Tap off excess. The cornstarch helps the egg adhere and creates a barrier to help prevent cheese leakage.

Set up breading stations

Arrange three shallow containers in a line. In the first, place the all-purpose flour and season it with a pinch of the salt and pepper. In the second, whisk together the eggs and milk until smooth. In the third, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, dried oregano, remaining salt, and black pepper.

Double-coat (optional but recommended)

For extra-crispy coating and better containment of the cheese, plan to coat each stick in flour -> egg -> breadcrumbs -> egg -> breadcrumbs. This double-coat reduces the chance of cheese leaking during frying.

Working in batches, dredge each cornstarch-dusted mozzarella stick in the seasoned flour, shaking off excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture to coat completely. For a double coat: return the breadcrumb-coated stick to the egg, then back into the breadcrumbs, pressing firmly to form a compact crust. Place coated sticks on a parchment-lined tray and freeze uncovered for at least 30 minutes (recommended) or up to 2 hours. Freezing helps the coating set so cheese won't ooze out immediately when fried.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (or use a deep-fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test with one coated breadcrumb — it should sizzle immediately and brown in about 30–40 seconds.

Fry in small batches (4–6 at a time depending on pot size) for 30–45 seconds per side, turning once, until golden brown and crisp. Do not overcrowd the pan or the oil temperature will drop. If cheese starts to leak, the stick is likely not sufficiently frozen or the oil is too hot. Remove with a slotted spoon to a wire rack or paper towels to drain. If using an oven, preheat to 425°F (220°C) and bake frozen sticks on a parchment-lined sheet for 8–10 minutes, then broil 1–2 minutes to crisp (watch closely).

Warm the marinara sauce in a small saucepan or microwave. Arrange mozzarella sticks on a platter and serve immediately with the warmed marinara for dipping.