Mozzarella Sticks Recipe

Prepare the cheese

Slice the mozzarella block into 12 uniform sticks about 3/4-inch by 3/4-inch by 3-3.5 inches long. Pat dry with paper towels to remove excess moisture. Place on a tray and freeze for at least 30 minutes (this helps prevent melting too fast during frying).

Set up breading stations

Place the flour in a shallow bowl. In a second bowl, whisk together the eggs and 2 tablespoons milk until combined. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, 1 tsp salt, and 1/2 tsp black pepper. In a small bowl, whisk cornstarch with cold water to make a thin slurry and add to the egg mixture (this helps the coating adhere).

Bread the sticks (double coat)

One at a time: dredge a frozen mozzarella stick in flour, shaking off excess; dip into the egg/cornstarch mixture, allowing excess to drip back into the bowl; press firmly into the breadcrumb mixture to coat completely. For best results, repeat the egg and breadcrumb dip one more time to create a double coating (flour → egg → crumbs → egg → crumbs). Place breaded sticks on a parchment-lined tray and return to the freezer for another 20–30 minutes to set the coating.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1 to 1.5 inches (about 1 cup). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb—if it sizzles and browns within 30–45 seconds, the oil is ready.

Fry the sticks

Working in batches (do not overcrowd), carefully lower frozen breaded sticks into the hot oil using tongs. Fry for about 1 to 1.5 minutes per batch, turning once, until golden brown. The coating should crisp quickly; do not overcook or the cheese will melt through. Remove with a slotted spoon or tongs and transfer to a paper towel-lined plate to drain. If using an oven to keep warm, place finished sticks on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes.

Serve

Serve immediately while hot and the cheese is gooey, with the warm marinara sauce for dipping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant but not browned.

Stir in the crushed tomatoes and tomato paste. Add dried oregano, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes, stirring occasionally to thicken and develop flavor.

Taste and adjust seasoning. Stir in chopped fresh basil if using, then remove from heat. Keep warm until ready to serve.