Mozzarella Sticks Recipe

Prepare the cheese

Cut the 12 oz block of low-moisture mozzarella into 6 equal sticks (about 6 pieces) roughly 3/4 inch x 3/4 inch x 3–3.5 inches. Pat dry with paper towels to remove surface moisture.

Set up breading stations

In one shallow bowl combine the 3 tbs all-purpose flour and 2 tbs milk (or water) to make a loose slurry; if using cornstarch, whisk 2 tbs into the flour to help adhesion. In a second shallow bowl whisk together 2 large eggs and 2 tbs whole milk until combined. In a third bowl mix 1 cup Italian breadcrumbs, 1 cup panko (if using), 3 tbs grated Parmesan, 1 tsp dried Italian seasoning, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper.

First coat

Working one piece at a time, dredge each mozzarella stick in the flour slurry, shaking off excess.

Egg wash

Dip the floured stick into the egg mixture until thoroughly coated.

Breadcrumb coating

Roll the egg-coated stick in the breadcrumb mixture, pressing gently so crumbs adhere. For extra security, repeat the egg dip and a second breadcrumb coating to create a double layer that reduces cheese leakage when frying.

Freeze before frying

Place the breaded sticks on a parchment-lined baking sheet, spacing them apart. Freeze uncovered for at least 45 minutes to 1 hour (overnight is fine). Freezing firms the cheese and prevents excessive melting during frying.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep fryer to create a 2–3 inch depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a few crumbs; they should sizzle and brown slowly without smoking.

Fry

Fry the frozen mozzarella sticks in batches of 3–4 to avoid crowding. Cook for 1 minute to 1 minute 30 seconds, turning once, until golden brown. Do not fry longer — the sticks are pre-frozen and will overheat quickly. Remove with a slotted spoon or spider.

Drain and rest

Place the cooked sticks on a wire rack set over a sheet pan or on paper towels to drain any excess oil. Let sit 1–2 minutes to cool slightly; this also helps set the breading.

Serve

Arrange 6 pieces per order on a plate. Serve immediately with warmed marinara sauce for dipping.

Warm 1 tbs olive oil in a small saucepan over medium heat. Add the minced garlic and sauté briefly (30 seconds) until fragrant but not browned.

Add the 14 oz crushed tomatoes, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp sugar (if using), 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low and cook, uncovered, for 8–10 minutes to thicken slightly and let flavors meld. Stir occasionally.

Taste and adjust seasoning if needed. Stir in 1 tbs fresh chopped basil if using. Keep warm until ready to serve.