Fried Cheese Sticks Recipe

Freeze cheese

Place the 12 mozzarella sticks in a single layer on a rimmed baking sheet lined with parchment. Freeze until solid, at least 1 hour (up to overnight). Freezing prevents excessive cheese leakage during frying.

Set up dredging stations

Place the flour in a shallow bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second shallow bowl, whisk together 3 large eggs and 2 tablespoons cold water until smooth. In a third shallow bowl, combine the 1.5 cups fine breadcrumbs, 1/2 cup panko (if using), 1/2 teaspoon garlic powder, 1/2 teaspoon dried Italian seasoning, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and the 2 tablespoons grated Parmesan.

Double-coat the cheese sticks

Working with a few sticks at a time (still frozen), dredge each mozzarella stick in the seasoned flour, shaking off excess. Dip it into the egg wash, then press into the breadcrumb mixture to coat completely. For a firmer coating, return the coated sticks to the egg wash and then again to the breadcrumbs for a double coat. Place finished sticks on a parchment-lined tray and return to freezer for at least 20–30 minutes before frying. This step helps the coating adhere and reduces cheese leakage.

Heat oil

Pour about 1 to 1.5 cups vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread—if it browns in about 30–40 seconds, oil is ready.

Fry in batches

Fry the coated cheese sticks in small batches (3–4 at a time depending on pan size) for about 1 to 1.5 minutes, turning once, until golden brown and crisp. Do not overcrowd the pan or the oil temperature will drop and the cheese may leak before the crust is cooked.

Drain

Use a slotted spoon or tongs to transfer the fried cheese sticks to a paper towel–lined plate to drain excess oil. Keep them warm in a preheated 200°F (95°C) oven on a wire rack while you fry remaining batches (optional).

Immediately before serving, sprinkle the chopped fresh parsley and additional grated Parmesan over the fried cheese sticks for color and flavor. Serve hot with warmed marinara sauce and optional lemon wedges. Warn diners: let them cool briefly — cheese will be very hot inside.