Mozzarella Sticks Recipe

Cut and freeze

If you don’t have pre-cut sticks, cut a 1 lb block of low‑moisture mozzarella into 12 uniform sticks about 3/4" x 3/4" x 3". Pat each stick dry with paper towels. Arrange sticks in a single layer on a sheet tray lined with parchment and freeze uncovered for at least 30 minutes (this prevents excessive melting when fried).

In a shallow bowl or plate combine the all-purpose flour, kosher salt, black pepper, garlic powder and smoked paprika. Mix thoroughly so the seasonings are evenly distributed in the flour. This is the first dredge and adds initial flavor and dry surface for the egg to cling to.

In a separate shallow bowl whisk together the 2 large eggs and 1/4 cup whole milk until smooth and slightly frothy. The milk thins the egg for easier coating.

In a third shallow bowl combine the panko breadcrumbs, grated Parmesan and dried Italian seasoning. Stir to blend. Panko gives a crisp texture while the Parmesan adds saltiness and depth.

Working one at a time, dredge each frozen mozzarella stick in the seasoned flour, shaking off excess. Dip into the egg wash allowing excess to drip off, then press firmly into the breadcrumb mixture until fully coated. For a stronger coating (recommended), repeat the egg wash and breadcrumb step for a double coat: egg wash again and press in breadcrumbs a second time. Place coated sticks back on the tray in a single layer and return to the freezer for at least 30–60 minutes (longer if you have time). Freezing after coating is essential to keep the cheese from leaking during frying.

Pour the neutral oil into a deep, heavy pot or deep fryer to a depth of 4–5 inches (about 1–1.5 liters in most pots). Attach a thermometer and heat oil to 350°F (175°C). Maintain this temperature for even frying.

Fry the mozzarella sticks in small batches (3–4 at a time depending on pot size) so you don’t drop the oil temperature. Carefully lower frozen coated sticks into the hot oil and fry for 1 to 1 1/2 minutes, turning gently once, until the exterior is deep golden brown. Do not over-fry — cheese can burst out if cooked too long or at too high a temperature.

Remove sticks with a slotted spoon to a wire rack set over a sheet tray or a plate lined with several layers of paper towels to drain. Keep finished sticks warm in a low oven (200°F / 95°C) on a rack while you fry remaining batches.

Let fried sticks rest 1 minute before serving; they will be extremely hot inside. Serve immediately with the warm pizza sauce for dipping.

While the sticks chill in the freezer or while frying, make the sauce. In a small saucepan warm 1 tbsp olive oil over medium heat. Add the minced garlic and sauté 20–30 seconds until fragrant (do not brown).

Add 1 cup crushed tomatoes, 1 tsp dried oregano, 1/2 tsp sugar, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (if using). Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer 8–12 minutes, stirring occasionally, until slightly thickened and bright in flavor.

Stir in the chopped fresh basil at the end. Taste and adjust seasoning. For a smoother dip, blend briefly with an immersion blender or transfer to a blender and purée until smooth. Keep warm until serving.