Mozzarella Sticks (6 Pcs.) Recipe

Cut cheese

Trim the mozzarella block into a rectangle (if needed). Cut into 6 even sticks about 1/2" x 1/2" x 3" (roughly 12 oz block yields six substantial sticks). Pat each stick dry with paper towels to remove surface moisture.

Place the cut sticks on a plate or tray and freeze uncovered for 30–45 minutes. This firms the cheese and helps prevent melting through the breading during frying.

Set up

Arrange three shallow bowls or plates: Bowl 1 — flour; Bowl 2 — whisk together the eggs and milk until smooth; Bowl 3 — combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper.

Dust cheese

Lightly dust each chilled mozzarella stick with cornstarch (this helps the egg adhere). Shake off excess.

Coat (first pass)

One at a time: dredge a stick in flour, tapping off excess; dip into the egg mixture until thoroughly coated; press into the breadcrumb mixture to fully coat, pressing gently so crumbs adhere.

Double coat for best results

For a sturdier coating (recommended): repeat the egg dip and breadcrumb press once more so each stick has two layers of breadcrumbs.

Place breaded sticks on a parchment-lined tray. Once all are coated, freeze the breaded sticks for at least 30 minutes (ideally 1 hour). This step is critical to prevent cheese leakage while frying.

Heat oil

Pour about 1 to 1½ cups of oil into a heavy skillet or cast-iron pan to reach a depth of roughly 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within ~30 seconds.

Fry in batches

Working quickly but carefully, add 2–3 frozen breaded sticks to the hot oil, spacing them so they don't touch. Fry for 1 to 1½ minutes per side, turning once, until golden brown. Avoid overcrowding which drops oil temperature.

Drain

Use a slotted spoon or tongs to remove the sticks and transfer to a paper towel–lined plate to drain. If any cheese escapes, reduce frying time slightly or ensure sticks are thoroughly frozen next time.

Return oil to temperature between batches. Keep fried sticks warm in a low oven (200°F / 95°C) on a wire rack while remaining batches cook.

Warm sauce

Warm the marinara sauce in a small saucepan over low heat until simmering gently, about 3–5 minutes; stir occasionally.

Arrange three breaded and fried mozzarella sticks per serving (6 pieces total recipe yields 1 serving as listed). Serve immediately with warmed marinara sauce for dipping. Garnish with extra grated Parmesan and chopped fresh basil or parsley if desired.