Mozzarella Sticks Recipe

Prepare cheese

Unwrap the mozzarella sticks. If any are extra long, cut to about 3.5–4 inches so you have eight uniform sticks. Place them on a parchment-lined baking sheet and freeze for at least 45 minutes (can freeze up to 2 hours). Freezing is essential to prevent cheese leaking during frying.

Prepare dredging stations

In a shallow bowl or plate, spread the all-purpose flour (and optional cornstarch, if using) and season with 1/4 tsp of the kosher salt and 1/4 tsp of the black pepper; mix. In a second shallow bowl, whisk the eggs with the milk until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, remaining 3/4 tsp kosher salt, and remaining 1/4 tsp black pepper; mix well.

Coat the cheese

Working with one frozen stick at a time: roll the stick in the seasoned flour to lightly coat and shake off excess. Dip into the egg wash, then press into the breadcrumb mixture to fully coat. For a thicker, more secure crust, repeat: dip the breaded stick back in the egg wash and press again into the breadcrumbs for a double coating. Place coated sticks back on a parchment-lined tray and return to the freezer for at least 20 minutes (this helps the coating set and reduces cheese leak).

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 1.5–2 cups depending on pan size). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within about 30 seconds.

Fry the sticks

Fry the frozen coated mozzarella sticks in small batches (do not overcrowd) for 1 to 1.5 minutes per side, turning once, until golden brown and crisp. Keep a close eye — frying time is short to avoid cheese leaking. Use a slotted spoon or spider to transfer to a paper towel-lined wire rack to drain. If oil temperature drops, bring it back to 350°F before the next batch.

Finish and serve

Let the sticks rest 1–2 minutes to cool slightly (they will be very hot). Serve immediately with warm marinara sauce for dipping. If making ahead, keep finished sticks on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes to keep warm and crisp.

Make the sauce while the cheese freezes or while the sticks rest. In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 20–30 seconds until fragrant (do not brown).

Add the crushed tomatoes, tomato paste, dried oregano, sugar, salt, black pepper, and water. Stir to combine, bring to a gentle simmer, and reduce heat to low. Simmer uncovered for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Stir in the optional fresh basil just before serving. Keep warm until ready to serve alongside the mozzarella sticks.