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Ingredients
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Cheese & Coating
Frying
Marinara
Method
Cheese & Coating
- 1
Prepare the cheese sticks
Cut the mozzarella block into 12 equal sticks: first halve the block lengthwise, then cut each half into 6 long sticks about 3/4 inch thick and 3–4 inches long. Pat each stick dry with paper towels to remove surface moisture — this helps the coating stick and prevents excess oil splatter.
- 2
Set up dredging stations
Place the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs, milk, and cornstarch (if using) until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper.
- 3
Coat the sticks (double-dip for best results)
Working with a few sticks at a time, dredge each in flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl. Press thoroughly into the breadcrumb mixture so they are well coated. For a sturdier crust that resists leaking during frying, repeat the egg and breadcrumb step: dip again in egg, then press into breadcrumbs a second time. Place coated sticks on a baking sheet lined with parchment and freeze for 30–45 minutes (or refrigerate 1 hour) — chilling helps the coating set so cheese won’t ooze out when fried.
Frying
- 4
Heat the oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 4–6 cups depending on vessel). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb piece — it should sizzle and turn golden in 30–40 seconds.
- 5
Fry the sticks
Fry 3–4 sticks at a time (do not overcrowd) for about 1 to 1 1/2 minutes, turning once, until the coating is golden brown. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. If you find cheese leaking, discard that batch and ensure remaining sticks are well chilled before frying.
- 6
Keep warm and serve
If making multiple batches, keep finished sticks warm in a 200°F (95°C) oven on a baking sheet while you finish frying. Serve immediately with warm marinara for dipping.
Marinara
- 7
Cook aromatics
In a small saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, stirring so garlic does not brown.
- 8
Simmer the sauce
Stir in crushed tomatoes and tomato paste. Add dried basil, dried oregano, sugar (if using), salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to thicken and develop flavor, stirring occasionally.
- 9
Finish and taste
Taste and adjust seasoning. Stir in chopped fresh basil or parsley if using. Keep the marinara warm until ready to serve alongside the mozzarella sticks.