Mozzarella Sticks Recipe

Cut the mozzarella block(s) into sticks about 3 to 3½ inches long, ¾ inch wide and ¾ inch thick. You should get roughly 12–16 sticks from 16 oz depending on size.

If desired, toss the cut sticks lightly in 1 tsp granulated sugar to reduce surface stickiness (optional). Lay sticks in a single layer on a parchment-lined baking sheet and freeze for at least 30 minutes (preferably 1 hour). Freezing prevents excessive cheese meltdowns while frying.

Set up three shallow containers or bowls: Bowl 1 - flour mixed with cornstarch (if using) and ½ tsp salt and ½ tsp pepper. Bowl 2 - whisk eggs, milk and 2 tablespoons cold water until smooth (egg wash). Bowl 3 - combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, remaining ½ tsp salt and ½ tsp pepper.

Working with frozen sticks, dredge each stick first in the flour mixture, shaking off excess.

Dip the floured stick into the egg wash, allowing excess to drip back into the bowl.

Roll the stick thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere well. For a stronger coating, repeat the egg wash and breadcrumb steps a second time (double-coating). Place breaded sticks back on a parchment-lined tray and return to freezer for at least 15–20 minutes (ideally 30 minutes) to firm up the coating before frying.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 32–48 fl oz depending on vessel). Heat oil to 350°F (175°C). Use a thermometer for accuracy — too hot and the crust will burn before the cheese melts; too cool and the cheese will ooze out.

Fry breaded mozzarella sticks in small batches (3–4 at a time depending on pot size) for 1¼ to 1¾ minutes, turning gently if necessary, until golden brown and crisp. Do not overcrowd — dropping the oil temperature will increase oil absorption and cause leaking.

Use a slotted spoon or spider to transfer fried sticks to a paper towel-lined tray to drain. Let rest 1 minute — cheese will be very hot inside. If any sticks leak cheese, remove them and let the remaining crispen a few more seconds in the hot oil.

If keeping warm, place finished sticks in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15 minutes. Avoid long holding times which soften the crust.

Warm the marinara sauce in a small saucepan over low heat until simmering gently, stirring occasionally. Stir in red pepper flakes if using.

Ladle sauce into a small serving dish and garnish with torn basil leaves if desired.

Arrange mozzarella sticks on a serving platter with the marinara dipping sauce on the side. Serve immediately while crisp and gooey inside. Provide napkins and inform diners that the interior will be hot.