Mozzarella Sticks Recipe

Cut and freeze

Slice the mozzarella into sticks about 3 inches long by 3/4 inch thick (yields roughly 16–20 sticks from 1 lb). Place the sticks on a parchment-lined tray in a single layer and freeze for at least 1 hour, ideally 2 hours. Freezing helps the cheese hold shape while breading and frying.

Prepare an ice bath: combine 2 cups cold water with a few ice cubes in a bowl. This will be used later to quickly cool sticks if needed.

In a shallow bowl or plate, place 1 cup all-purpose flour and season with 1/2 tsp of the salt (reserve the rest of the salt for breadcrumb mix). This is the dry-dust station.

In a second shallow bowl, whisk together 3 large eggs and 3 tbsp whole milk until uniform. This is the egg wash.

In a third shallow bowl, combine 2 cups breadcrumbs, 1 tbsp grated Parmesan, 1 tsp dried Italian seasoning, 1 tsp garlic powder, 1/2 tsp onion powder, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Mix well — this is the final outer coating.

Working with a few pieces at a time (to prevent thawing), lightly dredge each frozen mozzarella stick in the flour, shaking off excess.

Dip the floured stick into the egg wash, letting excess drip off.

Press the egg-coated stick into the breadcrumb mixture, fully coating each side. For a thicker crust, repeat the egg wash and breadcrumb step once more (double-coating). Place breaded sticks on a parchment-lined tray and return to the freezer for at least 30 minutes (this is important so the cheese doesn't leak during frying).

Pour 4 cups vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and turns golden in about 30 seconds.

Fry the frozen, breaded mozzarella sticks in batches — do not overcrowd the pot. Fry 3–5 sticks at a time for 1 to 1.5 minutes, turning once, until golden brown. Keep a close eye: overcooking will cause the cheese to burst out.

Using a slotted spoon, transfer fried sticks to a wire rack or paper towel-lined plate to drain. If any stick begins to ooze cheese, place it on the rack and cool slightly; you can transfer to the ice bath briefly only for severely oozed cheese to firm it up, then reheat the oil and crisp quickly if needed.

Let the mozzarella sticks rest for 1–2 minutes to cool slightly. Serve hot with 1 cup warmed marinara sauce for dipping.

Store any leftovers in an airtight container in the fridge for up to 2 days and re-crisp in a 400°F (200°C) oven for 6–8 minutes.