Mozzarella Sticks Recipe

Prepare the mozzarella sticks

Cut the block of low-moisture mozzarella into sticks about 3/4-inch thick, 3/4-inch tall and 3 to 4 inches long. Pat dry with paper towels to remove surface moisture — this helps the breading adhere and prevents excess splatter during frying. Place finished sticks on a tray and freeze for at least 30 minutes (or up to 2 hours) on a parchment-lined sheet; freezing firms the cheese so it doesn't leak during frying.

Set up breading stations

In three shallow bowls or rimmed plates: 1) add 1 cup flour (for dredging) and season lightly with 1/4 tsp of the breading salt and a pinch of pepper; 2) whisk together 3 large eggs and 1/4 cup whole milk (egg wash) with 2 tablespoons ice water if desired until smooth; 3) combine 2 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper.

Triple-coat the sticks

Working in batches, dredge each chilled mozzarella stick in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture until well coated. For extra insurance against leaking, return coated sticks to the egg wash a second time and then a second time into the breadcrumbs (double coating). Place finished sticks on a parchment-lined tray and freeze until solid, at least 30 minutes (longer is fine).

While the coated sticks chill, make the marinara. In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add the finely minced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste. Add 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp sugar and 1/2 tsp salt. Bring to a gentle simmer, reduce heat to low and cook uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.

Remove from heat and stir in chopped fresh basil if using. Adjust seasoning to taste. Keep warm at very low heat or transfer to a small serving bowl for dipping.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds. Use enough oil to fully submerge the sticks (about 3–4 cups in a 3–4 quart pot).

Working in small batches (3–4 sticks at a time, depending on pot size), carefully lower frozen, double-coated mozzarella sticks into the hot oil. Fry until golden brown and crisp, about 1 minute 30 seconds to 2 minutes. Do not overcrowd — frying too many at once will drop the oil temperature and cause leaking.

Use a slotted spoon to transfer fried sticks to a wire rack set over a sheet pan or to paper towels to drain. Sprinkle with a little extra salt if desired. Let rest 1 minute; the cheese will be very hot inside.

Serve immediately with warm marinara in a small bowl. Garnish with chopped parsley and additional grated Parmesan if desired.