Mozzarella Sticks Recipe

Cut & Chill

If using a mozzarella block, cut into 12 uniform sticks about 3 inches long and 1/2 inch thick. Place sticks on a parchment-lined tray and freeze for at least 30 minutes (recommended) or 15 minutes in a very cold freezer. Chilling prevents excessive cheese melt during frying.

Set up dredging stations

Place the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs and whole milk until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper.

Optional cornstarch slurry

If you want extra strong adhesion, whisk the cornstarch and cold water to a smooth slurry and set beside the egg bowl. You will dip the frozen cheese in flour, then cornstarch slurry (optional), then egg, then breadcrumbs for a reinforced triple-layer coating.

First coat

Working with 3–4 sticks at a time, lightly dredge each frozen mozzarella stick in flour, shaking off excess.

Second coat (optional - stronger hold)

If using the cornstarch slurry, dip the floured sticks briefly into the slurry, letting excess drip off. If not using slurry, proceed directly to egg wash.

Egg wash

Dip the floured (and slurry-coated if used) sticks into the egg mixture, ensuring full coverage.

Breadcrumb coat

Roll each egg-coated stick in the breadcrumb mixture, pressing gently so the breadcrumbs adhere well and form an even layer. For extra protection against leaking, repeat the egg wash and breadcrumb step for a double coat. Place coated sticks on a parchment-lined tray and freeze for at least 30 minutes (best) or 15 minutes to firm up the coating before frying.

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 1 cup, or more depending on your pot). Heat oil over medium-high heat until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping one small breadcrumb into the oil—if it sizzles and browns slowly, the oil is ready.

Working in small batches (3–4 sticks) so oil temperature stays steady, carefully lower the frozen breaded mozzarella sticks into the oil using a slotted spoon or spider. Fry for 45–60 seconds, turning once, until golden brown. Do not overcrowd the pot.

Remove sticks with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels to drain. Let rest 1 minute before serving—this helps the cheese set so it won’t immediately ooze out.

Repeat until all sticks are fried. If necessary, let oil return to temperature between batches.

Warm the marinara sauce if desired. Serve 3 sticks per person (or adjust) on a platter with a small bowl of marinara. Garnish the marinara or platter with chopped fresh parsley and optional lemon wedges for brightness.

Safety note: Serve immediately while hot and crisp. Provide napkins—the interior will be very hot for the first minute or two after frying.