Fried Mozzarella Recipe

If using a block of mozzarella, cut into 12 even sticks about 3–4 inches long and 3/4 inch thick. If using preformed string cheese, leave as is. Pat each piece dry thoroughly with paper towels to remove surface moisture — this prevents splattering and helps the breading adhere.

Set up three shallow bowls or trays: 1) flour mixed with cornstarch (if using) — combine all-purpose flour (1 cup) and cornstarch (1/4 cup) and a pinch of salt; 2) egg wash — in a bowl beat 3 eggs with 3 tablespoons milk until uniform; 3) breadcrumb mixture — combine 2 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried Italian seasoning, 1 tsp salt and 1/2 tsp black pepper and mix well.

Optional extra crisp layer: prepare a thin slurry by whisking 2 tablespoons cold water into 2 tablespoons (or the listed 2 tbs) of additional cornstarch if you want a very sticky layer between egg and breadcrumbs (use sparingly).

First coat

Working with one piece at a time, dredge a mozzarella stick in the flour mixture, shaking off excess so the surface is lightly coated.

Second coat

Dip the floured stick into the egg wash, ensuring it is fully covered. Let excess drip off for a second.

Optional sticky layer

If using the cornstarch slurry, quickly dip or brush a thin layer onto the egg-covered stick — this gives the breadcrumbs extra adhesion.

Final coat

Press the stick into the breadcrumb mixture, turning and pressing to form an even coating. For best results, press the breadcrumbs firmly so they adhere. Place breaded sticks on a parchment- or wax paper–lined tray. For extra security, double-coat: return each breaded stick to the egg wash briefly and then into the breadcrumbs again.

Once all sticks are coated, freeze them on the tray for at least 20–30 minutes (or up to 2 hours). Freezing prevents the cheese from melting out during frying.

Pour oil into a deep skillet or heavy pot to a depth of about 1.5–2 inches (or use a deep-fryer). Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry frozen mozzarella sticks in batches of 3–4 to avoid crowding. Fry each batch for 1.5–2 minutes, turning once, until golden brown and crisp. Do not overcook — long frying will cause the cheese to leak. If you used smaller sticks reduce time slightly.

Use a slotted spoon or spider to remove sticks and transfer to a wire rack set over a baking sheet or paper towels to drain. Lightly season with a pinch of salt while hot, if desired.

Let the mozzarella sticks rest 1–2 minutes (they will be extremely hot inside). Serve warm with warmed marinara sauce or ranch in a small bowl for dipping, and sprinkle with chopped parsley and extra grated Parmesan if desired.

Tip: Keep the oil temperature steady around 350°F. If it drops too low, the coating will absorb oil; if it’s too hot, the coating will brown before the cheese warms. Work from the freezer so the cheese stays firm. Re-crisp in a 400°F (200°C) oven for 3–5 minutes if they sit too long before serving.