Mozzarella Sticks Recipe

Cut cheese

Unwrap the mozzarella. Cut the 16 oz block into 12 equal sticks: first halve the block lengthwise, then cut each half into 6 sticks about 1/2 to 3/4 inch thick and 3 inches long. Pat dry each stick thoroughly with paper towels to remove excess surface moisture.

Arrange the sticks in a single layer on a sheet pan lined with parchment and freeze for 30–45 minutes until firm. Freezing helps the cheese hold shape while breading and frying.

Prepare dry mixes

In a shallow bowl or plate combine 2 cups dry Italian-style breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon dried oregano, and 1 teaspoon garlic powder. Mix and set aside. In a separate shallow plate mix 1 cup flour with 1 teaspoon kosher salt and 1 teaspoon black pepper.

Prepare egg wash

In a medium bowl whisk together 2 whole eggs and 2 tablespoons whole milk until smooth.

Working quickly with the frozen cheese sticks, set up an assembly line: dusting flour, egg wash, breadcrumb mixture. Lightly dredge each frozen stick in the seasoned flour, shake off excess, dip into egg wash allowing excess to drip, then press into the breadcrumb mix so breadcrumbs adhere evenly. For a sturdier coating, repeat the egg wash and breadcrumb step once more to double-coat. Place breaded sticks back on a parchment-lined tray and return to the freezer for at least 20 minutes (preferably 30 minutes) to firm the coating.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep fryer, filling to a depth of about 2–3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.

Fry mozzarella sticks

Fry the frozen, breaded sticks in small batches (4–6 sticks depending on pot size) for 1 minute to 1 minute 30 seconds, turning if necessary, until the coating is golden brown. Do not overcook — short frying time prevents cheese from bursting out. Use a slotted spoon or spider to remove and drain on a rack or paper towels. If you want a crisper result, keep the oil temperature consistent at around 350°F and adjust heat between batches.

If desired, return fried sticks to the oven at 200°F (95°C) on a tray while you finish remaining batches to keep warm and crisp for up to 15–20 minutes.

Serve the mozzarella sticks immediately with warmed marinara sauce for dipping. Optional: garnish sauce with a pinch of extra grated Parmesan or chopped fresh parsley.