Creole Mozz Sticks Recipe

Freeze the cheese

Place mozzarella sticks in a single layer on a parchment-lined tray and freeze for at least 1 hour (or up to overnight). Freezing prevents excessive cheese melt during frying.

Set up breading stations

In a shallow bowl or plate, combine the flour and cornstarch and season with 1/2 tsp salt. In a second bowl, whisk together eggs and milk until smooth. In a third bowl, combine breadcrumbs with 2 tsp creole seasoning, paprika, garlic powder, onion powder, black pepper, and remaining 1/2 tsp salt; mix thoroughly.

Dredge and double-coat

Working with a few sticks at a time, dredge each frozen mozzarella stick in the flour mixture, shaking off excess. Dip into the egg wash, then press into the seasoned breadcrumb mixture to coat thoroughly. For a sturdier shell, repeat the egg wash and breadcrumb step for a double coating. Place coated sticks back on a parchment-lined tray and freeze for at least 30 minutes (this helps the coating set and reduces cheese leakage).

Heat oil in a deep heavy saucepan or deep-fryer to 350°F (175°C). If you don't have a thermometer, heat oil over medium-high and test with a single breadcrumb: it should sizzle and brown within about 30 seconds.

Fry in small batches (3–4 sticks at a time) for 45–60 seconds per side, turning once, until golden brown. Do not overcrowd the pan; keeping oil temperature steady is important to avoid soggy coating or burst cheese.

Using a slotted spoon, remove mozzarella sticks and drain briefly on a wire rack or paper towels. Let rest 1–2 minutes; cheese will be very hot.

If desired, toss the hot mozzarella sticks in an additional 1 tsp creole seasoning (lightly sprinkle) so the seasoning adheres to the warm breadcrumbs. Garnish with chopped parsley.

Serve immediately with warm marinara sauce in a small bowl for dipping. Recommend 3 sticks per person as an appetizer or 6 sticks per person as a more substantial shareable portion.