Name: Sunset Grilles Mozzarella Sticks Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb low-moisture part-skim mozzarella block; 1 cup all-purpose flour; 2 cups fine dry breadcrumbs (or panko for extra crisp); 1 tbs grated Parmesan cheese; 3 unit large eggs; 3 tbs milk; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 1 tsp Italian seasoning; 2 cups vegetable oil (or canola) for frying; 2 tsp cornstarch (optional for firmer crust); 2 tbs extra-virgin olive oil; 0.5 unit yellow onion, finely chopped; 2 unit garlic cloves, minced; 1 cup crushed tomatoes (canned), 28 oz can; 1 tbs tomato paste; 1 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp sugar (to balance acidity); 0.75 tsp salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes (optional); 1 tbs fresh basil leaves (optional), chopped

Method

Mozzarella Sticks

Prepare the cheese

Cut the mozzarella block into 12 even sticks: first slice lengthwise into three slabs, then cut each slab into four sticks approximately 1/2 x 1/2 x 3 inches. Pat sticks dry with paper towels to remove surface moisture; place on a tray and freeze uncovered for 30 minutes (or 15 minutes in a very cold freezer).

Set up breading stations

Put the flour in a shallow bowl and stir in the 2 teaspoons cornstarch (optional) and 1/2 teaspoon salt. In a second shallow bowl, whisk together the 3 eggs and 3 tablespoons milk until smooth. In a third shallow bowl, combine the breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and remaining 1/2 teaspoon salt.

Triple-coat the sticks

Working with a few sticks at a time, dredge each frozen mozzarella stick in the flour, shaking off excess. Dip into the egg mixture, then roll in the seasoned breadcrumbs, pressing gently to adhere. For an extra-secure coating, repeat the egg and breadcrumb steps to create a double coating. Place breaded sticks on a parchment-lined tray and freeze for at least 30 minutes (this step prevents cheese leakage while frying).

Heat oil

Pour 1 1/2 to 2 cups of vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.

Fry the sticks

Fry in batches (do not overcrowd) for 1 to 1 1/2 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining batches. If the oil temperature drops, increase heat slightly between batches; allow oil to return to 350°F before frying more sticks.

Serve

Serve the mozzarella sticks hot with the marinara sauce for dipping. They are best eaten immediately to enjoy the molten center and crisp crust.

Homemade Marinara Sauce

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent and soft.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes (about 1 cup), dried oregano, dried basil, 1/2 teaspoon sugar, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Stir to combine.

Bring to a gentle simmer, then reduce heat to low and cook uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust salt, sugar or herbs as needed.

Stir in chopped fresh basil (if using) just before removing from heat. Keep warm until serving.