Name: Sweet Fires 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; 1 cup all-purpose flour; 2 cups fine dry breadcrumbs (panko or plain); 1 tbs grated Parmesan cheese; 1 tsp dried Italian seasoning; 1 tsp salt (for breadcrumb mix); 1 tsp freshly ground black pepper; 2 each large eggs; 2 tbs milk (or water); 2 cups vegetable oil (for frying); 2 tsp cornstarch (optional, for extra crisp); 1 tsp salt (for finishing); 14 oz crushed tomatoes (canned); 1 tbs olive oil; 0.25 cup yellow onion, finely chopped; 2 cloves garlic, minced; 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.125 tsp red pepper flakes (optional); 0.5 tsp sugar (optional, to balance acidity); 0.5 tsp salt; 0.25 tsp black pepper

Method

Mozzarella Sticks

Prepare the cheese

Cut the low-moisture mozzarella into 3-inch sticks about 1/2 inch to 3/4 inch thick. Pat dry on paper towels to remove surface moisture. Place the sticks on a baking sheet and freeze for at least 30 minutes (this prevents the cheese from melting too quickly while frying).

Set up breading station

In one shallow bowl, place the all-purpose flour mixed with the optional cornstarch and a pinch (about 1/4 tsp) of salt. In a second bowl, whisk together the eggs and milk until combined. In a third bowl, combine breadcrumbs, grated Parmesan, dried Italian seasoning, 1 tsp salt, and 1 tsp freshly ground black pepper.

Bread the sticks (double-coat for best results)

Working with a few sticks at a time, dredge each frozen mozzarella stick in the flour, shaking off excess. Dip into the egg wash to coat completely, then press into the breadcrumb mixture until well-coated. For a double coat, return the coated stick to the egg wash and then again to the breadcrumbs, pressing to adhere. Place breaded sticks on a parchment-lined tray and return to the freezer for at least 20 minutes (or up to several hours).

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or medium saucepan to a depth of about 1 to 1 1/2 inches (enough to shallow-deep fry). Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small breadcrumb into the oil — it should sizzle and brown in about 20–30 seconds.

Fry the mozzarella sticks

Fry the frozen breaded mozzarella sticks in batches, 4–6 at a time depending on pan size, for about 1 to 1 1/2 minutes per side until golden brown. Do not overcook or the cheese will burst out. Use a slotted spoon or tongs to transfer fried sticks to a paper towel-lined plate to drain. While still hot, sprinkle with the 1 tsp finishing salt evenly.

Oven-finish option (to reduce oil absorption)

If preferred, preheat oven to 400°F (200°C). Place fried sticks on a wire rack set over a baking sheet and bake 4–6 minutes to ensure crispness; alternatively, bake un-fried double-coated sticks 8–10 minutes, turning halfway, until golden.

Serve

Arrange mozzarella sticks on a serving plate with a bowl of warm marinara sauce for dipping. Serve immediately so they remain crisp and the cheese is hot and gooey.

Marinara Sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Pour in the crushed tomatoes, then stir in dried oregano, dried basil, red pepper flakes (if using), sugar (if using), salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 10–15 minutes to meld flavors and thicken slightly. Taste and adjust seasoning as needed.

If a smoother sauce is desired, blend briefly with an immersion blender or in a countertop blender (cool slightly first). Keep warm until ready to serve.