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Ingredients
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Cheese & Coating
Fry & Finish
Marinara
Method
Cheese & Coating
- 1
Prepare the mozzarella
Unwrap the mozzarella block and pat dry with paper towels. Cut the block into 12 equal sticks (about 3/4" x 3/4" x 3" each). Place sticks on a parchment-lined tray and freeze for at least 30 minutes (preferably 60 minutes) — this prevents cheese from melting too quickly while frying.
- 2
Set up breading stations
Place 1 cup flour in a shallow bowl. In a second shallow bowl, whisk together 3 eggs and 3 tablespoons of milk until combined. In a third shallow bowl, combine 2 cups breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon dried Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1 teaspoon black pepper.
- 3
Double-coat the sticks
Lightly dust each chilled mozzarella stick with 1 tablespoon flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into breadcrumb mixture to fully coat. For a sturdier crust, return coated sticks to the egg wash briefly and press into breadcrumbs again for a second coating. Place finished sticks on a parchment-lined tray and freeze for another 20–30 minutes while you heat oil. This extra freezing step reduces cheese leakage during frying.
Fry & Finish
- 4
Heat the oil
Pour 3–4 cups vegetable oil into a heavy-bottomed pot or deep fryer so it’s at least 2–3 inches deep. Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb; it should sizzle and brown in about 45–60 seconds.
- 5
Fry the mozzarella sticks
Fry sticks in small batches (3–4 at a time) to avoid temperature drop. Fry for 45–60 seconds per batch, turning once, until golden brown. Do not overcook — cheese will quickly escape if oil is too hot or sticks are left too long. Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate. Let rest 1 minute before serving so crust firms slightly.
- 6
Finish and serve
Sprinkle with chopped fresh parsley if using. Serve hot alongside the marinara sauce for dipping.
Marinara
- 7
Sauté aromatics
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/2 finely diced onion and sauté 4–5 minutes until soft and translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.
- 8
Simmer the sauce
Stir in 14 oz crushed tomatoes, 1 teaspoon tomato paste, 1 teaspoon sugar, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to low and simmer gently, uncovered, for 10–15 minutes, stirring occasionally, until slightly thickened.
- 9
Finish the marinara
Taste and adjust seasoning. Stir in 1 tablespoon torn fresh basil if using. Keep warm until ready to serve. Transfer to a small bowl for dipping alongside the mozzarella sticks.
