Cheese Stix Recipe

Prep the cheese

Cut the 1 lb block of low-moisture mozzarella into sticks about 3/4 inch by 3/4 inch by 3 1/2–4 inches. Pat dry with paper towels to remove excess moisture.

Set up breading stations

Place the 1 cup flour in a shallow bowl. In a second shallow bowl, whisk together 3 eggs and 3 tbs milk until combined. In a third shallow bowl, mix 2 cups breadcrumbs, 1 tbs grated Parmesan, 1 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.

Double-coat the cheese sticks

Working with a few sticks at a time, dredge each cheese stick in flour, shaking off excess; dip into the egg mixture, then press into the breadcrumb mixture to coat completely. For a sturdier coating, return each coated stick to the egg mixture and then to the breadcrumbs for a second coating. Place coated sticks on a baking sheet lined with parchment paper and freeze for at least 30 minutes (preferably 60 minutes) to set the breading — this prevents the cheese from leaking during frying.

Heat the oil

Pour about 3–4 cups vegetable oil into a deep, heavy-bottomed pot or Dutch oven (enough to give 2–3 inches of oil depth). Heat 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 in about 30–40 seconds.

Fry the cheese sticks

Fry the frozen, breaded cheese sticks in small batches (3–5 at a time depending on pot size) for 1 to 1 1/2 minutes, turning once, until golden brown. Do not overcrowd the pot. Remove with a slotted spoon or spider and drain on a wire rack or paper towels for 1–2 minutes.

Serve immediately

Transfer to a serving plate, sprinkle with 1 tbs chopped fresh parsley and 1 tbs grated Parmesan if desired, and serve immediately with warm marinara sauce for dipping.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add 1/2 of a small finely chopped onion and sauté until translucent, about 3–4 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.

Add the 14 oz can of crushed tomatoes, 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar (optional). Stir to combine and bring to a low simmer. Reduce heat to low and simmer gently for 10–12 minutes to let flavors meld, stirring occasionally.

Taste and adjust seasoning. Keep warm until ready to serve. If using store-bought marinara, heat according to package instructions and transfer to a serving bowl.