Housemade Mozza Sticks Recipe

Prepare the cheese

Cut the low-moisture mozzarella into 3-inch long by 3/4-inch thick sticks. Pat dry with paper towels to remove excess moisture, then place on a baking sheet and freeze for 30 minutes to firm up (this prevents cheese leakage during frying).

Make breading stations

Place the flour in a shallow bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second bowl, whisk together the eggs and 2 tablespoons milk until smooth. In a third shallow bowl, combine panko breadcrumbs, chopped cooked bacon, grated Parmesan, garlic powder, paprika, and the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper; mix thoroughly.

Bread the sticks (double coat)

Working with frozen cheese sticks, dredge each stick in seasoned flour, shake off excess, then dip into the egg wash. Press into the panko-bacon mixture to coat thoroughly. For best results and to minimize cheese escape, place breaded sticks back on a tray and freeze for another 20–30 minutes. For a sturdier crust, repeat the egg wash and panko coating to double-coat before the final freeze.

Fry the sticks

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles immediately but doesn’t burn. Fry 4–6 sticks at a time (do not overcrowd) for 1.5–2.5 minutes, turning once, until golden brown. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Let rest 1–2 minutes before serving; the cheese will be very hot inside.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to remove the raw taste. Add the crushed tomatoes, minced chipotle pepper, 1 teaspoon adobo sauce, dried oregano, sugar, red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low and simmer, uncovered, for 10–12 minutes to meld flavors and thicken slightly. Taste and adjust seasoning or chipotle level as desired. If you want a smoother sauce, blend briefly with an immersion blender or in a regular blender and return to heat to warm through.

Arrange 4–6 mozzarella sticks on a serving plate, spoon 2–3 tablespoons of chipotle marinara into a small ramekin for dipping. Sprinkle the sticks with chopped parsley and a light dusting of grated Parmesan. Serve immediately while hot and melty.