Homemade Fried Mozzarella Recipe

Cut and salt

Drain the mozzarella and pat dry with paper towels. Slice the mozzarella into sticks roughly 3 inches long by 1/2 to 3/4 inch thick (yields about 12–16 sticks from 1 lb). Lightly sprinkle the pieces with 1/2 teaspoon coarse kosher salt and place on a wire rack to air-dry for 10–15 minutes to help them hold together while frying.

For firmer sticks (optional): freeze the cut mozzarella on a tray lined with parchment for 20–30 minutes until just firm but not rock-hard; this reduces cheese leakage during frying.

Set up three shallow bowls or rimmed plates. In the first bowl place the all-purpose flour. In the second bowl whisk together the 3 eggs and 3 tablespoons whole milk until smooth. In the third bowl combine the breadcrumbs, grated Parmesan, Italian seasoning, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder; mix well.

Working with one or two pieces at a time, dredge each mozzarella stick first in flour (tap off excess), then dip into the egg mixture (fully coat), and finally press firmly into the breadcrumb mixture so the crumbs adhere. For a heavier, more secure coating, repeat the egg and breadcrumb steps once more to create a double coat. Place breaded sticks on a parchment-lined tray and chill in the refrigerator for at least 15 minutes (or 30 minutes if you used the double coat).

While the coated sticks chill, make the marinara. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Stir in the crushed tomatoes, tomato paste, dried oregano, 1/2 teaspoon sugar, and 1/2 teaspoon salt. Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to thicken slightly. Stir in the sliced basil leaves (if using) and remove from heat. Keep warm or transfer to a small serving bowl.

Pour 3 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Attach a thermometer to the pot and heat the oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a breadcrumb into the oil — it should sizzle and turn golden within about 30 seconds.

Fry the breaded mozzarella sticks in batches of 3–4 (do not overcrowd) for 1 to 1 1/2 minutes, turning gently with tongs or a slotted spoon so all sides become golden brown. If sticks brown too quickly before the cheese heats, reduce the heat slightly. Remove fried sticks to a paper towel–lined tray to drain. If any cheese begins to leak, use a slotted spoon to remove bits from the oil between batches.

For extra crispness, after draining 30–60 seconds on paper towels, return the sticks to the hot oil for a quick 10–15 second flash-fry to re-crisp the coating, then drain again.

Transfer fried mozzarella sticks to a serving platter. Sprinkle with chopped fresh parsley and the extra grated Parmesan. Serve immediately with warm marinara sauce on the side for dipping.

Serve note: these are best eaten hot — the cheese will be gooey. If making ahead, keep fried sticks in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes, then reheat briefly in a 425°F (220°C) oven for 3–4 minutes to refresh the crust just before serving.