Mozzarella Sticks Recipe

Cutting and shaping

If using a whole block of mozzarella: slice the block into 12 uniform sticks about 3–3.5 inches long and 3/4 inch thick. Pat each stick dry with paper towels to remove surface moisture (important so breading adheres). Place on a tray and freeze for at least 30 minutes — this helps prevent cheese from melting out during frying.

Set up three shallow wide bowls or pans: (1) flour (use the 1 cup called for under Breading) seasoned with 1/2 tsp salt and 1/4 tsp pepper, (2) egg wash: beat 2 large eggs with 2 tbsp milk until smooth, (3) breadcrumb mix: combine 2 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.

Lightly dust each chilled mozzarella stick with the 1/4 cup flour (from Finishing section) and shake off excess. This first dusting helps the egg adhere.

Working in batches, dredge each lightly floured cheese stick in the seasoned flour, then dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture until fully coated. For an extra-secure coating, return the breaded stick to the egg wash and then again to the breadcrumbs for a double coat. Place breaded sticks on a baking sheet lined with parchment. Once all sticks are breaded, freeze them on the tray for at least 45 minutes (preferably 60 minutes) until firm — this prevents the cheese from leaking when frying.

Cook the aromatics

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/4 cup finely chopped onion and cook 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Simmer the sauce

Stir in the 14 oz crushed tomatoes and 1 tablespoon tomato paste. Add 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon sugar (if using), and 1/4 tsp red pepper flakes if you like heat. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 10–12 minutes to thicken and develop flavor, stirring occasionally.

Finish

Taste and adjust seasoning. Stir in 1 tablespoon chopped fresh basil if using. Keep warm over the lowest heat or transfer to a small serving bowl. If you prefer a very smooth sauce, blend briefly with an immersion blender and return to heat to warm through.

Heat 3–4 cups neutral oil in a deep skillet or medium pot to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of breadcrumbs into the oil — it should sizzle and brown in about 20–30 seconds. Maintain oil temperature between 340–360°F while frying.

Fry the frozen, breaded mozzarella sticks in batches of 3–4 (do not overcrowd) for 1 to 1.5 minutes per side, turning once, until golden brown and crisp. Because the cheese is frozen and double-breaded, it will brown before the interior melts through — avoid frying longer than needed to prevent breakage and oil absorption.

Use a slotted spoon or spider to transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven on the rack if frying multiple batches.

Arrange mozzarella sticks on a platter, sprinkle with chopped fresh parsley and additional grated Parmesan if desired. Serve immediately with warm homemade marinara sauce for dipping.