Mozzarella Sticks Recipe

Cut the cheese

Slice the low-moisture mozzarella into sticks roughly 3 inches long by 3/4 inch thick. Aim for 12–16 sticks depending on thickness. Pat dry with paper towels to remove excess moisture.

Set up breading stations

Place the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine the plain breadcrumbs, italian-style breadcrumbs (if using), grated parmesan, garlic powder, dried oregano, salt, and black pepper; mix thoroughly.

First coat

Working in batches, dredge each cheese stick in flour, shaking off excess. Then dip into the egg mixture, allowing any excess to drip off.

Final coat

Roll the egg-coated stick in the breadcrumb mixture, pressing gently so breadcrumbs adhere well. For extra security, repeat the egg dip and breadcrumb roll for a double coating. Place coated sticks on a baking sheet lined with parchment paper and freeze uncovered for at least 30 minutes (or up to 2 hours) — this prevents cheese from melting too quickly while frying.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or deep pot to a depth of about 1 to 1.5 inches (about 3–4 cups depending on your pan). Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown within 30–45 seconds.

Fry the sticks

Fry the frozen coated mozzarella sticks in small batches (4–6 at a time depending on pan size) for about 1 to 1.5 minutes per side, turning as needed, until golden brown and crisp. Avoid overcrowding which lowers oil temperature. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Let rest 1–2 minutes before serving to let the cheese set slightly.

Baking alternative

Preheat oven to 425°F (220°C). Place frozen coated sticks on a baking sheet lined with parchment and lightly spray with nonstick cooking spray. Bake for about 10–12 minutes, turning halfway through, until golden and crispy. Baking will produce a slightly different texture but is lower in oil.

Heat the marinara sauce in a small saucepan over low heat until warmed through, stirring occasionally. Transfer to a serving bowl and garnish with chopped fresh basil if desired.

Arrange the drained mozzarella sticks on a platter with the warmed marinara sauce for dipping. Serve immediately so sticks are hot and cheese is stretchy.