Mozzarella Sticks Recipe

Cut cheese

Remove the mozzarella block from packaging and pat dry with paper towels. Cut into sticks about 3 inches long, 3/4 inch to 1 inch thick. Aim for uniform size so they cook evenly. You should get roughly 12–16 sticks from a 1 lb block.

Place the cut sticks on a parchment-lined tray and freeze for at least 30 minutes. Freezing firms the cheese and reduces melting during frying.

Set up three shallow bowls or rimmed plates: 1) flour seasoned with 1/4 tsp salt and a pinch of pepper, 2) whisk together eggs and milk until smooth, 3) combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, remaining 3/4 tsp salt and 1/2 tsp black pepper.

One at a time, dredge a frozen mozzarella stick in the seasoned flour, shaking off excess.

Dip the floured stick into the egg mixture, coating completely and letting excess drip off.

Roll the stick in the breadcrumb mixture, pressing gently to adhere. For a stronger coating, repeat the egg dip and breadcrumb roll to double-coat the sticks.

Place breaded sticks on a parchment-lined tray and freeze for another 15–20 minutes (or up to 2 hours). This extra freezing step helps prevent cheese from leaking during frying.

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (roughly 3–4 cups). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in about 30 seconds.

Working in small batches (3–4 sticks at a time, depending on pot size), carefully lower frozen breaded sticks into hot oil using tongs. Do not overcrowd; overcrowding lowers oil temperature and leads to soggy coating and leaking cheese.

Fry for about 1.5–2 minutes, turning once, until the coating is golden brown. The internal cheese should be melted but the exterior should crisp quickly because sticks were frozen.

Using a slotted spoon or tongs, transfer fried sticks to a paper towel-lined plate to drain. If desired, keep finished sticks warm on a baking sheet in a 200°F (95°C) oven while you finish the remaining batches.

Warm the marinara sauce in a small saucepan over low heat until simmering, or microwave in a bowl until hot, about 1–2 minutes.

Arrange mozzarella sticks on a serving platter, sprinkle with chopped parsley and extra Parmesan if using, and serve immediately with warm marinara sauce for dipping.

Do not leave frying oil unattended. Use a thermometer to maintain 350°F. If oil begins to smoke, reduce heat immediately.

If you prefer baking: preheat oven to 425°F (220°C). Place double-breaded frozen sticks on a parchment-lined sheet, spray lightly with oil, and bake 8–10 minutes flipping halfway, until golden. They will be less crisp than fried.