Mozzarella Stix Recipe

Cut and Freeze Cheese

Trim the mozzarella block into a rectangle if needed, then cut into sticks about 3/4 inch x 3 inches. Place sticks on a parchment-lined baking sheet in a single layer and freeze for at least 1 hour (ideally 90 minutes) until firm. Freezing prevents cheese from melting too quickly when fried.

Prepare Breading Stations

Place the flour in a shallow bowl. In a second bowl, whisk the eggs with 2 tablespoons whole milk until smooth. In a third bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, 1 tsp kosher salt, and 1 tsp black pepper; stir to combine.

Bread the Sticks (Double-Coat)

Working with frozen cheese sticks, dredge each stick in flour, tapping off excess. Dip into the egg mixture, then press into the breadcrumb mixture until well coated. For a sturdier coating, return each coated stick to the egg mixture and then again to the breadcrumbs for a second coating. Place breaded sticks back on a parchment-lined tray and freeze uncovered for 30–60 minutes (this step helps coating adhere and reduces cheese leakage).

Heat Oil

Pour 3–4 cups of vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Heat over medium-high heat until oil reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb—if it sizzles and browns in about 30 seconds, it's ready.

Fry the Sticks

Fry in small batches (3–5 sticks at a time depending on pot size) for 45–60 seconds per batch until golden brown and crisp. Avoid overcrowding which lowers oil temperature. Use a slotted spoon or spider to transfer to a paper towel–lined baking sheet to drain. If you notice cheese starting to ooze, remove immediately; shorter fry time and fully frozen sticks help prevent this.

Finish and Serve

While still hot, lightly sprinkle finished sticks with 1/2 teaspoon finish salt (optional). Arrange on a platter and serve immediately with warm marinara sauce for dipping.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5–7 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Pour in the crushed tomatoes, then add dried oregano, red pepper flakes, sugar, and 1 teaspoon kosher salt. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, for 12–15 minutes to thicken slightly and meld flavors.

Taste and adjust seasoning. Stir in chopped fresh basil if using. Keep warm until ready to serve alongside the mozzarella sticks.

Place marinara in a small bowl for each serving. Arrange 6–8 hot mozzarella sticks on a plate around the bowl. Serve immediately so sticks remain crispy and cheese inside is melty.