Mozzarella Sticks Recipe

Prepare cheese

Cut the 8 oz mozzarella block into 6 equal sticks, about 3/4" x 3/4" x 3-4" long. Pat sticks dry with paper towel to remove excess moisture.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, beat the 2 eggs with 2 tablespoons milk until smooth. In a third bowl, combine plain breadcrumbs, Italian seasoned breadcrumbs, 2 tablespoons grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper; mix well.

Coat the sticks

Dredge each cheese stick in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to fully coat. For an extra-secure coating (to prevent cheese leakage), repeat the egg dip and breadcrumb coating a second time so each stick has two crumb layers.

Chill

Place the breaded sticks on a parchment-lined tray and freeze for at least 30 minutes (preferably 60 minutes). This helps the coating adhere and prevents the cheese from melting too quickly during frying.

Heat oil

Pour about 1.5–2 cups vegetable oil into a heavy skillet or Dutch oven to reach ~1.5" depth. Heat oil over medium-high until it registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown in about 30 seconds.

Fry

Work in small batches (2–3 sticks at a time) so oil temperature holds. Fry the frozen mozzarella sticks for 1 to 1.5 minutes per side, turning once, until golden brown. Do not overcrowd. If oil temperature drops, let it return to 350°F before the next batch.

Drain and serve

Use a slotted spoon to transfer fried sticks to a paper towel-lined plate to drain briefly. Let rest 1–2 minutes (they will be very hot). Serve 6 mozzarella sticks warm with the tomato sauce.

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 minced garlic clove and sauté until fragrant, about 30 seconds (do not brown). Add the 14 oz crushed tomatoes, 1/2 tsp dried basil, 1/4 tsp dried oregano, 1/2 tsp granulated sugar, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.

Bring to a gentle simmer, then reduce heat to low and cook, uncovered, 10–12 minutes to meld flavors and thicken slightly. Taste and adjust seasoning if needed. Keep warm until serving.