Mozzarella Sticks Recipe

Prep the cheese

If using long mozzarella logs, cut into 12 equal sticks about 3-4 inches long and pat dry with paper towels. If using preformed string cheese, remove wrappers and pat dry.

Freeze

Place the assembled cheese sticks on a parchment-lined tray in a single layer and freeze for at least 1 hour (preferably 2 hours). Freezing is essential to prevent melting during frying.

Set up breading stations

In three shallow bowls: bowl 1 — mix flour and cornstarch and 1/2 tsp salt; bowl 2 — whisk eggs with milk until smooth; bowl 3 — combine plain breadcrumbs, Italian breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, onion powder, remaining 1/2 tsp salt and black pepper.

Double-coat the sticks

Working quickly with frozen sticks, dredge each stick in the flour mixture (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture to fully coat. For a sturdier coating, return coated sticks to the egg and breadcrumb a second time. Place breaded sticks back on a parchment-lined tray and freeze for another 30 minutes to 1 hour (this further prevents leakage).

Heat oil

Pour oil into a deep saucepan or Dutch oven to a depth of about 2-3 inches (approx. 3–4 cups depending on pan). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread turns golden in about 30–40 seconds.

Fry in batches

Fry the frozen, breaded mozzarella sticks in small batches (3–4 at a time depending on pot size) for 1 to 1 1/2 minutes, turning once, until golden brown. Do not overcrowd the pot. If sticks brown too quickly, reduce heat slightly. Use a slotted spoon to transfer to a paper towel-lined tray to drain.

Keep warm and serve

If making multiple batches, keep finished sticks on a baking sheet in a single layer in a 200°F (95°C) oven to keep warm while frying remaining batches. Serve immediately with warm marinara sauce for dipping.

Sauté aromatics

Heat olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt and sauté until translucent, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant but not browned.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, dried basil, sugar, salt, black pepper and red pepper flakes if using. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened and flavors have melded.

Finish

Taste and adjust seasoning. Stir in chopped fresh basil if using. Keep warm until ready to serve with the mozzarella sticks.