MOZZARELLA STICKS Recipe

Cut cheese

Trim the mozzarella block into a rectangle with flat sides. Cut into 3/4-1 inch thick sticks about 3 inches long and 1/2-3/4 inch wide. You should get approximately 12-16 sticks from a 1 lb block.

Pat the cut cheese sticks dry with paper towels to remove surface moisture. Place them on a baking sheet lined with parchment and freeze for at least 30 minutes (preferably 45-60 minutes). Freezing helps prevent cheese from melting out during frying.

Set up a three-station breading line: Station 1 - shallow bowl with the all-purpose flour; Station 2 - shallow bowl with the two beaten eggs and 2 tablespoons milk whisked together; Station 3 - shallow bowl with breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper combined and mixed well.

If using cornstarch for extra adherence, toss the frozen cheese sticks lightly in cornstarch before dredging in flour. Shake off excess. This step is optional but helps the flour adhere to the surface.

Working with a few sticks at a time, dredge each frozen stick in flour, shaking off excess. Then dip into the egg wash, letting excess drip off, and finally roll thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere. For an extra-secure coating, return the crumbed sticks to the egg wash for a second dip and press again into the breadcrumbs to create a double coating.

Place breaded sticks on a baking sheet lined with parchment and return to the freezer for at least 30 minutes (ideally 60 minutes). Ensure the sticks are well frozen before frying to minimize cheese leakage.

Heat the oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat oil over medium and test by dropping a small piece of bread—if it browns in about 60 seconds, the oil is ready.

Fry the frozen coated sticks in small batches (4-6 at a time depending on pot size) for 1.5 to 2.5 minutes, turning once, until the coating is golden brown. Avoid overcrowding so oil temperature remains steady. Do not fry longer than needed as excessive time will cause cheese to ooze.

Using a slotted spoon or spider, transfer fried sticks to a paper towel-lined plate to drain. Let rest 1-2 minutes; the coating will crisp and the cheese will remain contained.

Arrange mozzarella sticks on a serving platter, sprinkle optional chopped parsley over them, and serve immediately with warmed marinara sauce for dipping.

If making ahead: freeze breaded sticks on a sheet pan until solid, then bag and store up to 1 month. Fry directly from frozen; add 30-60 seconds to frying time if needed.