Mozzarella Sticks Recipe

Prepare cheese sticks and tortillas

Cut each mozzarella stick in half lengthwise if using full-size string cheeses, or use 3" stick portions so each finished stick is about 3–4 inches. Lay out tortilla quarters. Sprinkle the shredded cheddar jack evenly over the center of each tortilla quarter (about 1–2 tbsp per quarter). Place a mozzarella piece on top of the shredded cheddar near one narrow edge of the tortilla quarter so you can roll it up tightly.

Roll and seal: Tightly roll each tortilla quarter around the cheese to form a cigar shape. Brush or lightly spray the edge seam and exterior with nonstick spray or a little oil to help seal and crisp. Place rolled sticks seam-side down on a baking sheet. Chill in the refrigerator 15–20 minutes to firm up — this helps prevent cheese leaking during frying.

Set up dredging stations

Place the flour in a shallow bowl and season with 1/4 tsp salt and 1/8 tsp pepper (reserve the rest for breadcrumbs). In a second shallow bowl, whisk together eggs and milk until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, dried oregano, remaining salt and pepper, mixing well.

Double-coat for best results: Working with chilled rolled tortillas, dredge each roll first in flour, shaking off excess, then dip in the egg mixture, letting excess drip off, and finally coat thoroughly with the breadcrumb mixture. For a crispier, more secure crust, repeat the egg and breadcrumb step to create a double coating. Place breaded sticks on a sheet pan and return to the refrigerator for 10 minutes to set the coating.

Heat oil and fry

Pour about 1/2 to 3/4" of vegetable oil into a large skillet and heat over medium-high until oil reaches 350°F (175°C) or a small piece of breadcrumb sizzles immediately. Work in batches to avoid overcrowding (3–4 sticks per batch depending on pan size). Carefully place breaded sticks seam-side down into the hot oil. Fry 1.5–2 minutes per side, turning gently, until golden brown and crisp. Avoid long frying times — you want the cheese warmed and melty, not leaking. Monitor temperature and lower heat slightly if browning too quickly.

Drain: Using a slotted spoon or tongs, transfer fried mozzarella sticks to a paper-towel-lined rack or plate to drain excess oil. Let rest 1–2 minutes to set; the interior will be hot.

Bake finish option (to reduce oil)

If preferred, preheat oven to 400°F (200°C). Arrange breaded sticks on a parchment-lined baking sheet, spray lightly with oil, and bake 10–12 minutes, turning once halfway, until crisp and golden. This method may take slightly longer to fully melt the cheese; you can bake 8 minutes then broil 1–2 minutes watching closely.

Serve

Serve hot with a side bowl of warm marinara sauce for dipping. Offer sour cream and homemade salsa on request. Garnish marinara with a sprinkle of grated Parmesan and chopped parsley if desired. Let guests know the sticks will be very hot inside.