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Mozzarella Sticks Recipe

Name: Tacos Poncitlans Mozzarella Sticks Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cups Low-moisture part-skim mozzarella block; 12 each Mozzarella sticks (pre-cut) or cut into sticks 3" x 1/2" x 1/2"; 1 cup All-purpose flour; 2 cups Fine dry breadcrumbs (or panko for extra crisp); 1 tbs Grated Parmesan cheese; 1 tsp Dried Italian seasoning; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Salt; 0.5 tsp Black pepper; 2 each Large eggs; 2 tbs Whole milk; 1 to taste Plastic wrap or parchment; 4 cups Vegetable oil (for deep frying) or canola oil; 1 cup Marinara sauce (store-bought or homemade); 1 tbs Fresh basil (optional, chopped)

Inspired by Tacos Poncitlan

Time1h 15m

Serves4

Crispy breaded mozzarella sticks served with marinara sauce.

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Ingredients

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Cheese sticks

1 cups Low-moisture part-skim mozzarella block

12 each Mozzarella sticks (pre-cut) or cut into sticks 3" x 1/2" x 1/2"

Breading station

1 cup 00 bread flour

2 cups Fine dry breadcrumbs (or panko for extra crisp)

1 tbs Grated Parmesan cheese

1 tsp Dried Italian seasoning

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp black pepper

Egg wash

2 each Large eggs

2 tbs Whole milk

Freeze/assembly

1 to taste Plastic wrap or parchment

Frying

4 cups Vegetable oil (for deep frying) or canola oil

Sauce

1 cup Marinara sauce (store-bought or homemade)

1 tbs Fresh basil (optional, chopped)

Method

Prepare cheese sticks

Cut and portion

If using a block of mozzarella, trim and cut into 12 sticks approximately 3 inches long by 1/2 inch wide and 1/2 inch high. Pat dry with paper towels to remove excess moisture. Place sticks on a tray lined with parchment.

Optional: For extra security to prevent cheese leak, place cut sticks on a parchment-lined tray, cover loosely with plastic wrap and freeze for 30–45 minutes until very firm but not rock solid.

Set up breading station

Place the flour in a shallow bowl and season with 1/4 tsp salt and 1/4 tsp pepper (from the measured amounts).

In a second shallow bowl, whisk together the eggs and milk until homogeneous.

In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, remaining salt and pepper. Mix thoroughly.

Bread the sticks

Working one at a time, dredge a cold or frozen mozzarella stick in the seasoned flour, shaking off excess.

Dip the floured stick into the egg wash, letting excess drip off, then coat completely in the breadcrumb mixture, pressing firmly so crumbs adhere.

For a double-coat (recommended to reduce cheese leakage), return the breaded stick to the egg wash and then again to the breadcrumbs for a second coating. Place finished sticks on a parchment-lined tray.

Once all sticks are breaded, freeze them uncovered or lightly covered for at least 1 hour (or up to overnight). Freezing helps keep the cheese from melting out during frying.

Fry the sticks

Pour oil into a deep, heavy-bottomed pot to a depth of about 2–3 inches (about 3–4 cups depending on pot). Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown within ~30 seconds.

Fry the frozen mozzarella sticks in batches of 3–4, being careful not to overcrowd the pot. Fry for 1 minute to 1 minute 30 seconds, turning once, until golden brown and crisp. Do not over-fry — the sticks are frozen and cook quickly; the goal is golden crust without having the cheese push through.

Using a slotted spoon, transfer the fried sticks to a plate lined with paper towels to drain. If desired, finish with a light pinch of salt while hot.

Finish and serve

Warm the marinara sauce if needed (microwave or stovetop) and stir in chopped fresh basil if using.

Serve the mozzarella sticks immediately while hot and crisp with the warm marinara for dipping.