Mozzarella Stix Recipe

Chill the mozzarella block in the coldest part of the refrigerator for at least 30 minutes or briefly in the freezer for 10–15 minutes. Cold cheese cuts cleaner and reduces melt-through during frying.

Trim the mozzarella block into 3/4"–1" thick slices and then cut each slice into sticks approximately 3–4 inches long and 3/4" wide. Aim for uniform size so they cook evenly. Pat sticks dry with paper towels to remove surface moisture.

Set up three shallow bowls: Bowl 1 — 1 cup all-purpose flour (for first dredge). Bowl 2 — whisk together 2 eggs and 2 tbsp whole milk until smooth. Bowl 3 — combine panko (1.5 cups), Italian seasoned breadcrumbs (1 cup), grated Parmesan (1/4 cup), 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper; mix thoroughly.

Lightly dust each chilled mozzarella stick in the 1 cup flour, shaking off excess. This first dust helps the egg adhere.

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

Press the egg-coated stick firmly into the breadcrumb mixture, coating all sides and pressing to adhere. For extra insurance against cheese leakage, repeat: return the breaded stick to the egg wash a second time and then back into the breadcrumbs for a double coating.

Place breaded sticks on a parchment-lined baking sheet and freeze for at least 30 minutes (preferably 1 hour). Freezing sets the coating and reduces cheese escape during frying.

Heat neutral oil in a deep saucepan or deep fryer to 350°F (175°C). Use enough oil so sticks can float without touching the bottom (about 2–3 inches deep). If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown in ~45–60 seconds.

Remove frozen breaded sticks from the freezer. If desired, lightly dust them with the 1/4 cup flour to help absorb any surface moisture (optional).

Fry the mozzarella sticks in small batches (4–6 at a time depending on pot size) for 1.5–2.25 minutes until golden brown. Avoid overcrowding which lowers oil temperature. Turn once if needed to brown evenly.

Using a slotted spoon, transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven for up to 15 minutes if cooking in batches. Serve immediately with marinara.

In a medium saucepan, heat 2 tbsp extra-virgin olive oil over medium heat. Add the finely diced half onion and sauté until translucent, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor.

Add the 28 oz crushed tomatoes, 1/2 tsp sugar, 1 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp kosher salt, and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt, sugar or red pepper flakes as desired. Stir in torn fresh basil leaves if using and remove from heat.

Keep warm until ready to serve alongside mozzarella sticks.