Mozzarella Sticks Recipe

Cut cheese into sticks

Remove mozzarella from packaging and pat dry with paper towels. Cut the block into 3/4-inch by 3/4-inch by 3-inch sticks (about 8–12 sticks per pound depending on size). Lay out on a tray lined with parchment and place in freezer for 30–45 minutes until firm but not rock solid. Freezing helps prevent cheese from melting out while frying.

Set up three shallow wide bowls or rimmed plates: Bowl 1 – flour (1 cup) mixed with 1 tsp cornstarch; Bowl 2 – whisk together eggs, 2 tbsp milk and 1 tbsp cold water until smooth; Bowl 3 – combine plain breadcrumbs, panko (if using), grated Parmesan, garlic powder, onion powder, dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Mix thoroughly so seasonings are even.

Place the 1/4 cup extra flour in a small dish for an initial dusting of the cheese sticks to help the egg adhere.

Working with a few sticks at a time so the cheese remains chilled: Dredge each chilled stick lightly in the small flour dish, shaking off excess.

Dip the floured stick into the egg mixture, coating completely. Allow excess egg to drip off for 1–2 seconds.

Press the egg-coated stick into the breadcrumb mixture, coating all sides. For a thicker crust and safer frying, repeat the egg dip and a second coat of breadcrumbs so each stick has a double breading.

Place breaded sticks on a parchment-lined tray and return to the freezer for at least 20–30 minutes (or up to 2 hours). Proper re-chilling reduces cheese leakage during frying.

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (approx. 3–4 cups depending on pot size). Attach a thermometer and heat oil to 350°F (175°C). Maintain temperature at 325–350°F for best results.

Remove a small batch of breaded sticks from the freezer. Gently lower 4–6 sticks into the oil using a spider/skimmer or tongs—do not overcrowd the pot to avoid temperature drop.

Fry for 1 minute to 1 minute 30 seconds, turning once, until the exterior is golden brown. The internal cheese will be hot; avoid overbrowning which can indicate the oil is too hot.

Using a slotted spoon or spider, transfer cooked sticks to a wire rack set over a baking sheet or paper towel-lined plate to drain. Sprinkle with a pinch of salt while still hot, if desired.

Allow the oil to return to temperature between batches and continue frying remaining sticks. If any sticks puff excessively or leak cheese, reduce oil temperature slightly.

When all sticks are fried, let rest 1–2 minutes on the rack so crust firms. If desired, heat marinara for serving.

Serve hot with marinara sauce in a small bowl and a sprinkle of chopped parsley. Recommend serving immediately for best texture; leftover sticks can be reheated in a 400°F oven for 6–8 minutes to re-crisp.