Cheese Sticks Recipe
(5) Italian breaded mozzarella sticks.
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Ingredients
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Cheese & Coating
Finishing & Frying
Method
Prep Cheese & Coating
- 1
Cut cheese into sticks
Slice the 12 oz block of low-moisture mozzarella into five even sticks about 4 inches long and roughly 1/2–3/4 inch thick. Pat each stick dry with paper towels to remove surface moisture.
- 2
Set up dredging stations
Place the 1 cup flour in a shallow bowl. In a second shallow bowl, whisk together the 3 large eggs and 3 tbsp milk until smooth. In a third shallow bowl, combine the 1 cup plain breadcrumbs, 1 cup Italian seasoned breadcrumbs, 1 tbsp grated Parmesan, 1 tsp dried Italian seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp black pepper. If using, stir 2 tsp cornstarch into the flour bowl to help the coating adhere and reduce moisture at the crust.
- 3
First coat (flour)
Working with one cheese stick at a time, roll each stick in the flour (shake off excess) so it has a dry surface for the egg to cling to.
- 4
- 5
- 6
Chill to set
Place the coated sticks on a baking sheet lined with parchment or a wire rack and freeze or chill for at least 30 minutes (or up to 2 hours). Chilling prevents cheese from leaking during frying and helps the coating adhere.
Fry & Serve
- 7
Heat oil
Pour 3–4 cups vegetable oil into a heavy, deep skillet or pot to reach about 1–1.5 inches depth (enough to shallow fry). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.
- 8
Fry in batches
Working from the chilled coated sticks, carefully add 3–4 sticks to the hot oil without crowding. Fry for 1.5–2 minutes per side, turning once, until golden brown and crisp. Monitor heat so oil stays near 350°F; lower heat if browning too quickly to allow cheese to warm through without bursting the coating.
- 9
- 10
Repeat
Fry remaining sticks in batches, returning oil to temperature between batches.
- 11
Serve
Serve the (5) Italian breaded mozzarella sticks warm with pizza sauce or marinara for dipping. Recommend letting them rest 1 minute after frying so the coating sets and the cheese inside won't immediately spill out when bitten.