Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Breading & Coating
Cooking Oil
Marinara Dipping Sauce
Method
Breading & Prep
- 1
Prepare work station
Line a baking sheet with parchment paper or a silicone mat. If using fresh-cut mozzarella, freeze the 5 sticks on the lined sheet for at least 30–45 minutes until very firm; if using pre-frozen sticks, keep them frozen until ready to coat.
- 2
Mix dry components
In a shallow dish combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper. Stir to blend evenly.
- 3
Set up wet and dry dredges
In a second shallow dish whisk together the eggs and whole milk until smooth. In a third shallow dish combine the all-purpose flour and cornstarch (if using) and spread into an even layer.
- 4
First coat
Working one at a time, dredge a frozen mozzarella stick in the flour mixture, shaking off excess. This first dry coat helps the egg adhere.
- 5
- 6
Breadcrumb coat
Roll the egg-coated stick in the breadcrumb mixture, pressing gently so the crumbs adhere. For extra security, return the stick briefly to the egg and again to the breadcrumbs for a double coat. Place the finished coated sticks on the prepared baking sheet.
- 7
Chill before frying
After breading all sticks, freeze them on the baking sheet for 20–30 minutes (or up to 1 hour). This step helps prevent cheese from leaking during frying.
Frying & Finishing
- 8
Heat oil
Pour about 1 to 1.5 inches of neutral oil into a heavy-bottomed skillet or Dutch oven (about 2 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown within 30–40 seconds.
- 9
Fry in batches
Carefully lower 2–3 coated mozzarella sticks into the hot oil (do not overcrowd). Fry for about 1.5 to 2 minutes, turning once, until golden brown and crisp. Keep a close eye — overcooking will cause the cheese to burst out.
- 10
Drain
Use a slotted spoon or spider to transfer fried sticks to a wire rack set over a baking sheet or to a plate lined with paper towels to drain any excess oil. Let rest 1–2 minutes so the coating firms slightly.
- 11
Repeat
Fry the remaining sticks in additional batches, reheating the oil to 350°F between batches if needed.
- 12
Finish & serve
If desired, sprinkle a little extra grated Parmesan over the sticks. Serve immediately with warmed marinara sauce in a small bowl. Garnish the sauce with torn basil leaves and a dusting of Parmesan if using.
Marinara (if making fresh)
- 13
Quick warm marinara
If using store-bought sauce, gently warm 1 cup in a small saucepan over low heat until simmering, 4–6 minutes. Stir occasionally. If making a quick homemade version: sauté 1 minced garlic clove in 1 tablespoon olive oil for 30 seconds, add a 14 oz can of crushed tomatoes (reserve extras), 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper, simmer 10 minutes, then stir in chopped basil. Use 1 cup for dipping and save the rest.