Name: The Feed Sack North Augusta, SCs Mozzerella Sticks Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 pieces low-moisture mozzarella cheese sticks; 1 cups all-purpose flour; 3 pieces large eggs; 3 tbs milk; 2 cups plain dry breadcrumbs; 1 cups panko breadcrumbs (optional for extra crunch); 0.5 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.25 tsp onion powder; 0.75 tsp salt; 0.5 tsp black pepper; 1 l vegetable oil (for deep frying); 2 tbs cornstarch (optional, for extra adhesion); 1 tbs cold water (if thinning egg wash); 2 cups marinara sauce; 0.25 tsp red pepper flakes

Method

Prep Cheese & Coating

Freeze cheese

Place the mozzarella sticks in a single layer on a baking sheet lined with parchment. Freeze for at least 45 minutes (or up to 2 hours) until very firm. This prevents them from melting too quickly during frying.

Set up a three-station breading station: bowl 1 — flour (mix with 1/4 tsp salt and 1/8 tsp pepper), bowl 2 — eggs beaten with 3 tbs milk (and 1 tbs cold water or cornstarch whisked in if using), bowl 3 — combine plain breadcrumbs, panko (if using), grated Parmesan, Italian seasoning, garlic powder, onion powder, remaining 1/2 tsp salt and 1/2 tsp pepper. Mix thoroughly.

Coating

Working with 2–3 sticks at a time, dredge each frozen mozzarella stick in flour, shaking off excess. Dip into the egg wash, then roll in the breadcrumb mixture to coat completely. Press breadcrumbs firmly so they adhere well.

For an extra-secure coating (recommended): After the first breadcrumb coat, return the stick briefly to the egg wash and then coat again in breadcrumbs for a double layer. Place finished sticks on a baking sheet and return to the freezer for at least 15 minutes to set the coating. This step reduces cheese leakage during frying.

Frying

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge sticks). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.

Fry the mozzarella sticks in small batches (3–4 at a time) so oil temperature remains steady. Fry for 45–60 seconds per batch, turning once, until golden brown. Do not over-fry — long exposure will cause the cheese to leak out.

Using a slotted spoon or spider, transfer fried sticks to a paper towel–lined tray to drain for a minute. For extra crispness, place briefly on a wire rack in a preheated 200°F (95°C) oven while you finish remaining batches.

Dipping Sauce

Warm marinara sauce in a small saucepan over low heat until simmering. Stir in red pepper flakes if desired. Serve warm alongside the mozzarella sticks.

Serve

Serve mozzarella sticks hot with the warmed marinara sauce. Recommend serving immediately for best texture.