Mozzarella Sticks Recipe

Prepare sticks

If not using pre-cut sticks, cut 1 lb low-moisture mozzarella into 12 even sticks (about 3/4 inch thick by 3 inches long). Pat dry with paper towels to remove surface moisture—this helps prevent early melt-through.

Set up breading stations

Line three shallow bowls or pie plates: Bowl 1 – combine all-purpose flour and cornstarch and a pinch of salt. Bowl 2 – whisk together eggs and milk until smooth. Bowl 3 – combine breadcrumbs, grated Parmesan, Italian seasoning, smoked paprika (if using), 2 tsp kosher salt and freshly ground black pepper.

Optional double-coat prep

Have the extra cup of breadcrumbs ready if you want a thicker crust (recommended for frying). Place finished breaded sticks on a parchment-lined baking sheet and freeze for at least 30 minutes (or up to 2 hours) to firm up the coating and reduce cheese leakage during frying.

Working with 2–3 sticks at a time, dredge each stick first in the flour-cornstarch mixture, shaking off excess. Next, dip into the egg wash, allowing excess to drip off. Press into the breadcrumb mixture to coat well, turning to cover all sides. For a thicker crust, return the stick to the egg wash and then into the breadcrumbs a second time. Place breaded sticks on the prepared baking sheet.

After breading the batch, transfer the baking sheet to the freezer for at least 30 minutes. Freezing the breaded sticks helps the coating set and minimizes cheese loss when frying.

Heat oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb: it should sizzle and turn golden in about 30–45 seconds.

Fry the frozen breaded mozzarella sticks in batches (do not overcrowd) for 1¼ to 1½ minutes per batch, turning once so they brown evenly. They should be golden brown; avoid overcooking—longer frying will cause cheese to explode out. If the outside browns too quickly before the center heats, lower the oil temperature slightly.

Use a slotted spoon or spider to transfer cooked sticks to a paper-towel–lined tray to drain. Lightly season with the remaining 1 tsp kosher salt while hot, if desired.

Warm the marinara sauce in a small saucepan over low heat until simmering, or heat in the microwave until hot. Stir in chopped basil or parsley if using. Keep warm.

Serve mozzarella sticks immediately with warm marinara sauce for dipping. Recommended plating: 3–4 sticks per person with a small ramekin of sauce.

Make-ahead note: You can bread and freeze the sticks (on a tray) for up to 1 month. Fry from frozen, adding an extra 15–30 seconds if needed.