Mozzarella Sticks Recipe

If using a block of mozzarella, cut into 12 equal sticks about 3/4" x 3/4" x 3". Pat each stick dry with paper towels to remove surface moisture.

Place the cut sticks on a parchment-lined tray and freeze for at least 30 minutes (preferably 1 hour). Frozen cheese is less likely to leak during frying.

Set up a three-bowl breading station: Bowl 1 — flour seasoned with 1/2 tsp salt and 1/4 tsp pepper; Bowl 2 — whisk eggs with milk until combined; Bowl 3 — mix Italian breadcrumbs, grated Parmesan, 1 tsp oregano, 1 tsp garlic powder, 1/2 tsp salt and 1/2 tsp pepper. If using panko, toss equal parts with the breadcrumb mix for extra crunch.

One at a time, dredge frozen mozzarella sticks in the seasoned flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat all sides.

For a double coating (recommended): return each coated stick to the egg bowl and then again into the breadcrumbs for a thicker crust. Place finished sticks on a parchment-lined tray and freeze solid for at least 30 minutes (ideally 1–2 hours). This prevents cheese from melting out when frying.

Pour enough oil into a heavy-bottomed pot or deep fryer to reach a depth of about 2–3 inches (enough to fully submerge sticks). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in ~30–40 seconds.

Fry the frozen, breaded mozzarella sticks in small batches (4–6 at a time) to avoid overcrowding. Cook 1 to 1 1/2 minutes per batch, turning with a slotted spoon so all sides turn golden-brown. Do not overcook — cheese will quickly burst out if oil is too hot or frying too long.

Remove sticks with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. Allow to rest 1–2 minutes before serving — the interior will be hot.

In a medium saucepan, warm the olive oil over medium heat. Add diced onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in tomato paste and cook 30 seconds, then add crushed tomatoes, dried basil, dried oregano, sugar (if using), salt and pepper. Bring to a gentle simmer.

Simmer uncovered on low heat for 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning. Stir in torn fresh basil leaves just before serving, if using.

Arrange mozzarella sticks on a serving platter with a small bowl of warm marinara sauce. Serve immediately while hot and crispy. Provide napkins and a small spoon or ladle for the sauce.

Optional: garnish sauce with a sprinkle of grated Parmesan and chopped fresh parsley or basil.