Mozzarella Sticks Recipe

Freeze cheese sticks

If using pre-packaged mozzarella sticks, place them on a parchment-lined tray in a single layer and freeze for at least 1 hour (preferably 90 minutes). If using whole block mozzarella, cut into 12 uniform sticks about 3/4" x 3/4" x 3-4" and freeze the same way. Freezing firms the cheese so it won't leak during frying.

Set up three shallow bowls or pie plates: Bowl 1 — combine the all-purpose flour and cornstarch (if using) and mix; Bowl 2 — whisk the eggs with milk until smooth; Bowl 3 — combine breadcrumbs, grated Parmesan, dried oregano, garlic powder, onion powder, salt, and pepper, mixing thoroughly.

Working quickly, remove a few frozen cheese sticks at a time. Roll each stick in the flour mixture to coat completely and shake off excess.

Dip the floured stick into the egg mixture, allowing excess to drip off, then press it into the breadcrumb mixture to coat completely. For a more secure shell, return the breaded stick to the egg wash and press again into the breadcrumbs for a double coat.

Place breaded sticks on a parchment-lined tray and return to the freezer for at least 30 minutes (up to 2 hours). Freezing again solidifies the coating and reduces cheese leakage when frying.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 4–6 cups depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test with one bread crumb — it should sizzle and brown in about 30–45 seconds.

Fry the frozen, breaded mozzarella sticks in small batches (3–4 at a time depending on pot size) for 1 to 1 1/2 minutes, turning once, until golden brown. Do not overcrowd the oil; overcrowding drops temperature and increases oil absorption.

Use a slotted spoon or spider to remove sticks and transfer to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Sprinkle with a little extra salt or chopped parsley while hot, if desired.

Let the mozzarella sticks rest 1–2 minutes (they will be extremely hot inside). Serve immediately with warmed marinara sauce for dipping.

If making ahead, freeze breaded sticks up to 1 month. To reheat from frozen: bake at 425°F (220°C) on a parchment-lined tray for 8–12 minutes or deep fry for 1–1.5 minutes until golden.