Cheese Sticks Recipe

Prepare cheese

If using a block of mozzarella, cut into 3 equal sticks roughly 4–5 inches long and about 3/4 inch thick. Pat each stick dry with paper towels to remove any surface moisture. Place sticks on a tray and freeze for at least 30 minutes (recommended) or 15 minutes if very cold; this helps prevent melting during frying.

Set up breading station

Place the 3/4 cup flour in a shallow bowl. In a second shallow bowl, whisk the 2 eggs with the 2 tablespoons milk until smooth. In a third shallow bowl, combine the 1 cup breadcrumbs, 2 tablespoons grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. If desired, place 2 tablespoons extra flour in a small bowl for an initial dusting.

Bread the cheese sticks

Working one stick at a time, lightly dust with the optional 2 tablespoons flour, shaking off excess. Dredge in the 3/4 cup flour, tapping off excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture to coat all sides. For a thicker crust (recommended for deep frying), repeat the egg dip and breadcrumb press one more time so each stick has two coats. Place breaded sticks on a parchment-lined tray and return to the freezer for at least 15 minutes to set the coating.

Heat oil

Pour about 3–4 cups vegetable oil into a medium Dutch oven or heavy-bottomed pot (enough for a 2–3 inch oil depth). Attach a thermometer and 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 slowly.

Fry the sticks

Fry the breaded mozzarella sticks in batches (do not overcrowd) for 45–60 seconds per batch, turning once, until golden brown. Keep oil temperature around 350°F; if it rises, reduce heat. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Allow to rest 1–2 minutes; cheese may be very hot inside.

Serve

Serve 3 cheese sticks hot with the marinara dipping sauce on the side. Garnish with additional grated Parmesan or basil if desired.

Warm 1/2 cup marinara sauce in a small saucepan over low heat until simmering gently, about 3–5 minutes. Stir in crushed red pepper flakes and remove from heat. Spoon into a small ramekin and top with torn basil leaves if using. Keep warm until serving.