Mozzarella Sticks Recipe

Cut the cheese

Trim the mozzarella block into a rectangle if needed. Cut into sticks about 3 inches long, 1/2-inch to 3/4-inch thick. Aim for uniform sizes so they cook evenly. You should get roughly 12–16 sticks from 1 lb depending on thickness.

Arrange the cut sticks in a single layer on a baking sheet lined with parchment and freeze uncovered for 30–45 minutes. Freezing helps prevent the cheese from melting too quickly during frying.

Prepare dry mixtures

In a shallow bowl or plate, place the flour and stir in the optional cornstarch (2 tsp) and a pinch of salt to help the coating adhere. In a second shallow dish, whisk together breadcrumbs, panko (if using), grated Parmesan, garlic powder, onion powder, dried Italian seasoning, kosher salt, and black pepper until evenly combined.

Prepare egg wash

In a third shallow bowl, whisk the eggs with the milk until smooth.

Set up the three-station breading line: flour (station 1), egg wash (station 2), breadcrumb mixture (station 3). Have a sheet pan or plate ready for the breaded sticks and a second sheet pan to freeze them before frying.

Bread the sticks (double-coat recommended)

Working quickly but gently, dredge a frozen mozzarella stick in flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then roll thoroughly in the breadcrumb mixture to coat. For a more secure coating, return the coated stick to the egg wash briefly and then press into breadcrumbs again for a double coat. Place breaded sticks on a sheet pan and return to the freezer for at least 15–20 minutes (longer is fine). This step is important to reduce cheese leakage during frying.

Heat oil

Pour oil into a large heavy-bottomed saucepan or deep skillet to a depth of about 1.5–2 inches (roughly 3–4 cups depending on the pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of breadcrumb into the oil — it should sizzle and brown slowly but steadily.

Fry the sticks

Working in small batches (3–4 sticks at a time so the oil temperature remains steady), fry frozen breaded sticks for 1.5–2.5 minutes, turning once, until golden brown and crisp. Do not overcrowd the pan. If the oil browns too quickly, lower the heat slightly. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels.

If any cheese escapes and leaves residue in the oil, skim it out between batches to prevent burning and off-flavors.

Finish

For extra crispness, place fried sticks in a single layer on a baking sheet in a 200°F (95°C) oven while you finish remaining batches to keep warm and crisp without continuing to cook the cheese significantly.

If using store-bought

Heat 2 cups of marinara in a small saucepan over medium-low until warmed through, stirring occasionally. Adjust seasoning with salt, pepper, and a pinch of sugar if desired.

Quick homemade marinara

Heat 1 tsp olive oil in a small saucepan over medium. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add 2 cups crushed tomatoes or canned tomatoes, stir in dried basil (or fresh at the end), 1/2 tsp sugar, 1/4 tsp salt, and a pinch of black pepper. Simmer gently 8–12 minutes to meld flavors. Taste and adjust seasoning; stir in fresh basil if using.

Keep the sauce warm until ready to serve.

Arrange mozzarella sticks on a platter with a bowl of warm marinara sauce for dipping. Serve immediately so the sticks remain hot and the coating stays crispy.

Optional garnishes: sprinkle chopped fresh parsley or extra grated Parmesan over the sticks, or offer ranch dressing in addition to marinara.