Mozzarella Stick Recipe

Cut cheese into sticks

Remove mozzarella from packaging and pat dry with paper towels. Cut the block into 12–16 sticks about 3/4-inch to 1-inch thick and 3 inches long. Place sticks on a parchment-lined tray and freeze for at least 1 hour (this prevents cheese from melting too quickly during frying).

Arrange three shallow bowls or rimmed plates. In the first bowl combine the flour and 1/4 teaspoon of the salt and a pinch of pepper. In the second bowl whisk together the eggs and milk until smooth. In the third bowl combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, remaining 1/2 teaspoon salt and black pepper; mix thoroughly.

For an extra-secure crust, set up a fourth bowl of the beaten egg or repeat the egg and breadcrumb steps (double-dip).

Working with a few frozen sticks at a time, dredge each stick in the seasoned flour, shaking off excess.

Dip the floured stick into the egg wash, letting excess drip back into the bowl.

Press the stick into the breadcrumb mixture, coating all sides and gently pressing to adhere.

For best results, return breaded sticks to the freezer on a tray and freeze at least 30 minutes (up to 2 hours). If you want a thicker crust, repeat the egg dip and breadcrumb step for a double coating, then freeze.

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 1/2 inches (approximately 3 to 4 cups depending on vessel). Heat the 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 brown in about 30–45 seconds.

Fry the breaded mozzarella sticks in batches, 3–4 at a time, to avoid crowding. Gently lower each frozen stick into the hot oil using tongs. Fry 45–75 seconds per batch, turning once, until golden brown and crisp. Do not overcook; cheese can burst if oil is too hot or fry time is too long.

Use a slotted spoon or tongs to transfer cooked sticks to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if necessary while you finish remaining batches.

Let the sticks rest 1–2 minutes to firm up. Serve hot with marinara sauce and sprinkle with chopped parsley if using.