Mozzarella Sticks Recipe

Cut and salt

Trim the mozzarella block into a rectangle if needed. Slice into sticks about 3 inches long, 3/4 inch wide and 3/4 inch thick (makes ~12–16 sticks). Lightly sprinkle 1/2 tsp salt over the cut pieces and pat dry with paper towels to remove surface moisture.

Place the cut sticks in a single layer on a baking sheet lined with parchment and freeze uncovered for 20–30 minutes. This helps the cheese hold its shape during breading and frying.

Prepare bacon crumbs

Cook the six bacon slices until very crisp (pan-fry or bake at 400°F/200°C for 12–18 minutes). Drain on paper towels, then when cool, chop or pulse in a food processor to fine crumbs. Combine the bacon crumbs with 2 cups panko breadcrumbs in a shallow bowl or rimmed plate.

Set up dredging station

In a medium bowl whisk together 1 cup flour and 1/4 cup cornstarch with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp black pepper and 1 tsp kosher salt. In a second bowl beat 3 eggs with 3 tbsp milk until smooth. Place the bacon–panko mixture in a third bowl or plate.

Lightly dust the chilled mozzarella sticks with 2 tbsp flour (for easier adhesion), shaking off excess.

Dredge each stick in the flour mixture, then dip into the egg wash, let excess drip off, and press into the bacon–panko mixture to coat thoroughly. For extra security, return the coated sticks to the egg wash and panko mixture for a double coating. Place finished sticks on a baking sheet and freeze for at least 1 hour (or up to overnight) to firm the coating.

Sauté aromatics

Heat 2 tbsp olive oil in a small saucepan over medium heat. Add 1/2 cup finely diced onion and sauté 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Simmer sauce

Stir in 14 oz crushed tomatoes and 1 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using. Bring to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened. Stir in 2 tbsp chopped fresh basil, adjust seasoning to taste, then remove from heat and keep warm.

Heat oil

Pour enough vegetable oil into a deep pot or deep-fryer to reach a 2–3 inch depth (about 32–48 fl oz depending on vessel). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature.

Fry the sticks

Working in small batches (4–6 sticks at a time), fry frozen breaded mozzarella sticks for 1 minute 30 seconds to 2 minutes, turning once, until golden brown. Do not overfill the pot and avoid overcrowding to maintain oil temperature. If sticks are not thoroughly golden after 2 minutes, remove and drain—do not exceed 2 minutes 30 seconds to avoid bursting cheese early.

Use a slotted spoon to transfer fried sticks to a paper towel–lined tray to drain. Let rest 1–2 minutes to set the crust. Serve hot with warm marinara sauce for dipping.

Arrange mozzarella sticks on a serving platter with a bowl of marinara in the center. Garnish the sauce with a few extra chopped fresh basil leaves if desired. Serve immediately so the cheese is gooey and the coating is crisp.

Notes: If preparing ahead, freeze breaded sticks on a sheet pan until solid, then transfer to a sealed bag and keep frozen. Fry directly from frozen; do not thaw. Reheat leftover sticks in a 375°F oven for 6–8 minutes to crisp, but they are best fresh.