Mozzarella Sticks Recipe

Cut the mozzarella block into even sticks about 3 inches long, 1/2 inch wide and 1/2 inch thick. Aim for approximately 12–16 sticks depending on the block size.

Arrange the cut sticks on a rimmed baking sheet in a single layer. Lightly dust each stick with cornstarch to remove surface moisture — this helps the flour adhere. Shake off excess cornstarch.

Place the baking sheet in the freezer for at least 30 minutes (ideally 1 hour). Freezing the cheese solid helps prevent excessive melting during frying.

Place the flour in a shallow bowl or plate. Season the flour lightly with a pinch of salt and pepper if desired.

In a second shallow bowl, whisk the eggs with the milk until uniform.

In a third shallow bowl, combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper. Mix well.

Remove a handful of frozen cheese sticks from the freezer. Working quickly, dredge each stick in flour, shaking off excess.

Dip the floured stick into the egg wash, ensuring all sides are coated. Let excess drip off.

Press the stick into the breadcrumb mixture until fully coated. For an extra-secure coating, return the coated stick to the egg wash briefly and then press into the breadcrumbs a second time (double-coat). Place finished sticks on a tray and return them to the freezer for at least 15 minutes to firm up.

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

Fry the mozzarella sticks in small batches (3–4 at a time depending on pot size) to avoid crowding. Gently lower sticks into the hot oil using a slotted spoon or spider.

Cook for 45–60 seconds, turning once, until golden brown. Do not overcook; long frying will cause cheese to burst out. If frying double-coated and straight from freezer, cooking time may extend to about 60–75 seconds.

Remove sticks with a slotted spoon and drain on a plate lined with paper towels. Let rest 1–2 minutes before serving — cheese will be extremely hot.

Warm the marinara sauce gently in a small pot or microwave. Spoon into a small bowl and sprinkle with chopped basil if desired.

Arrange the mozzarella sticks on a serving platter with the dipping sauce. Serve immediately while hot and crispy.