Mozz Sticks Recipe

Prepare the cheese

Cut the block of mozzarella into sticks about 3 inches long and 1/2 inch thick. Pat dry with paper towels to remove excess moisture. Place sticks on a baking sheet and freeze for at least 30 minutes (recommended 60) to help coating adhere while frying.

Set up dredging stations

Place the flour in a shallow bowl. In a second bowl, whisk the eggs with the 3 tablespoons of milk until smooth. In a third bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper, mixing thoroughly.

Coat the sticks — first pass

Working with a few sticks at a time, roll each frozen mozzarella stick in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture, coating all sides. Return coated sticks to the baking sheet and place back in the freezer for at least 30 minutes (this second freeze helps prevent cheese leakage).

Coat the sticks — double coat (recommended)

For a thicker, crispier crust: after the second freeze, repeat the egg wash and breadcrumb step once more (flour -> egg -> breadcrumbs) and freeze again 15–30 minutes before frying.

Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 2 inches (approximately 3–4 cups depending on pot size). Heat oil over medium-high heat until it registers 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small breadcrumb; it should sizzle and browns in about 30–45 seconds.

Fry the sticks in small batches (3–4 at a time depending on pot size) for 30–60 seconds, turning once, until golden brown and crispy. Do not overcook — short fry time prevents cheese from leaking. Use a slotted spoon or spider to transfer to a paper towel-lined tray to drain. Let cool 1–2 minutes before serving; the cheese inside will be very hot.

If making ahead: keep finished mozzarella sticks in a warm oven (200°F / 95°C) on a wire rack for up to 30 minutes to maintain crispness. Serve immediately for best texture.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Stir in the crushed tomatoes, dried oregano, dried basil, 1 teaspoon sugar (optional), 1 teaspoon salt, and 1 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and cook, uncovered, 10–15 minutes to let flavors meld and thicken slightly. Taste and adjust seasoning.

Keep warm until ready to serve. Spoon into a small bowl for dipping alongside the hot mozzarella sticks.