Mozzarella Sticks Recipe

Prep cheese

If using a whole block of mozzarella, cut into 12 even sticks roughly 3/4" x 3/4" x 3" (or use store-bought pre-cut sticks). Pat sticks dry with paper towels to remove surface moisture — this helps coating adhere and prevents excessive splatter during frying.

Set up breading station

Line a baking sheet with parchment or wax paper. Place the flour in a shallow bowl. In a second shallow bowl, whisk the 3 large eggs with 2 tablespoons cold water until homogeneous. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, dried oregano, garlic powder, 1 tsp salt, and 1 tsp black pepper. If using, stir the 2 tablespoons cornstarch into the flour or mix with breadcrumbs to help create a thicker crust.

Chill to set

Arrange the cut and breaded sticks in a single layer on the prepared baking sheet and freeze uncovered for 30 minutes (recommended) — this helps the coating set and prevents cheese from oozing out during frying. If short on time, chill for at least 10–15 minutes in the refrigerator.

Dredge

Working with 2–3 sticks at a time, roll each stick in flour, shaking off excess. Dip into the egg wash, allowing excess to drip back into the bowl. Press into the breadcrumb mixture, coating all sides and pressing gently so the crumbs adhere. For a sturdier double-coat: after the first breadcrumb coat, return to the egg wash then a second breadcrumb coating. Place each coated stick on the lined baking sheet.

Heat oil

Pour oil into a heavy-bottomed skillet or saucepan to a depth of about 1" (approximately 1 cup, adjust to fit your pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within ~30 seconds.

Fry in batches

Fry the breaded mozzarella sticks in small batches (2–4 at a time depending on pan size) for 1 to 1 1/2 minutes per side, turning gently with tongs so all sides become golden brown. Avoid overcrowding the pan which lowers oil temperature. Total fry time per batch ≈ 2–3 minutes. If oil gets too hot, reduce heat to maintain approx 350°F.

Drain

Use a slotted spoon or tongs to transfer fried sticks to a paper towel–lined plate to drain excess oil. Let rest 1–2 minutes (cheese will be very hot).

If you prefer baking: preheat oven to 425°F (220°C). Place breaded sticks on a parchment-lined baking sheet and spray lightly with cooking oil. Bake for 8–10 minutes turning once halfway, until golden and cheese is melted. For extra crispness, finish under broiler 30–60 seconds watching carefully to avoid burning.

Warm the marinara sauce in a small saucepan over low heat until simmering. Stir in red pepper flakes and remove from heat. Spoon into a small bowl and garnish with chiffonaded basil. Serve alongside hot mozzarella sticks.

Arrange mozzarella sticks on a platter and serve immediately with warm marinara for dipping. Warn guests that the centers will be hot.