Mozzarella Sticks Recipe

Prepare cheese

Cut the block(s) of low-moisture mozzarella into 16 uniform sticks about 3/4 inch by 3 inches. Pat each stick dry with paper towels to remove surface moisture. Place on a tray and freeze for at least 30 minutes (up to 2 hours) — this helps prevent cheese from leaking during frying.

Set up breading stations

Place the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, garlic powder, dried Italian seasoning, kosher salt, black pepper, and cornstarch; mix well.

Bread the sticks (first coat)

Working with 2–4 sticks at a time, dredge each frozen mozzarella stick in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat evenly. Place breaded sticks on a parchment-lined tray. For best results, return the tray to the freezer for 15–30 minutes to set the breading.

Bread the sticks (double coat - optional but recommended)

For a thicker, more secure crust, repeat the egg and breadcrumb steps: dip each set-frozen breaded stick back into the egg, then again into the breadcrumbs, pressing to adhere. Return to the freezer for another 10–20 minutes before frying. Ensure sticks are well-chilled to prevent cheese leakage.

Heat oil

Pour about 3–4 cups of neutral oil into a deep, heavy pot or deep fryer, filling to a safe depth per your equipment (about 2–3 inches). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 60 seconds.

Fry the sticks

Fry the breaded mozzarella sticks in small batches (4–6 at a time, depending on pot size) for 1.5–2 minutes, turning as needed, until golden brown and crisp. Do not overcrowd the pot — oil temperature will drop and sticks may leak. If oil temperature drops below 325°F, wait until it returns to 350°F before frying the next batch.

Drain

Using a slotted spoon or spider, transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain excess oil. Allow to rest 1–2 minutes to firm up; serve promptly while still hot and gooey inside.

Serve

Arrange mozzarella sticks on a platter and serve with ranch and marinara sauces in small bowls for dipping. Recommend adding a sprinkle of chopped fresh parsley or extra grated Parmesan over the sticks if desired.

Make-ahead & reheat notes

To prepare ahead: bread sticks and freeze on a tray until solid, then transfer to a zip-top bag for up to 1 month. Fry from frozen adding an extra 15–30 seconds per batch. To reheat: bake at 400°F (200°C) on a wire rack over a sheet pan for 8–10 minutes until hot and crisp.