Mozzarella Sticks Recipe

Prepare the cheese

Remove mozzarella from packaging, drain any liquid and pat dry with paper towels. Cut the block into 16 sticks about 1/2 inch by 1/2 inch by 3 inches. Place sticks on a rimmed baking sheet lined with parchment and put into the freezer for at least 30 minutes (preferably 1 hour). Freezing prevents the cheese from melting out during frying.

Set up breading stations

Place the flour and cornmeal (if using) in a shallow bowl and season with 1/4 tsp salt and a pinch of pepper. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, dried oregano, dried basil, garlic powder, remaining 1/4 tsp salt, and black pepper. Mix thoroughly.

Bread the sticks (double-coat)

Working with 3–4 sticks at a time, dredge each frozen mozzarella stick in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press firmly into the breadcrumb mixture to coat all sides. For a stronger seal and extra crunch, repeat: dip the coated stick back into the egg wash and again into the breadcrumbs. Place breaded sticks back on the parchment-lined sheet and return to the freezer for at least 15 minutes (up to 1 hour).

Heat oil

Pour about 2–3 inches of vegetable oil into a heavy, deep skillet or Dutch oven (approx. 3 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown slowly. Maintain the oil temperature between 350–365°F while frying.

Fry the sticks

Fry the mozzarella sticks in small batches (4–6 at a time, depending on pan size) for 45–60 seconds per side, turning once, until golden brown and crisp. Do not overcrowd the pan or fry longer than needed to avoid cheese leakage. Use a slotted spoon or spider to transfer sticks to a paper towel-lined tray to drain. Sprinkle with coarse finishing salt while hot.

Keep warm (optional)

If frying multiple batches, keep finished sticks warm on a baking sheet in a single layer in a 200°F (95°C) oven for up to 20–25 minutes while you finish remaining batches. Serve immediately for best texture.

If using store-bought marinara, warm gently in a small saucepan over low heat until heated through (about 5–8 minutes). If using homemade, heat until simmering and adjust seasoning to taste. Transfer to a small serving bowl and garnish with torn fresh basil leaves if desired.