Mozzarella Sticks Recipe

Prepare cheese sticks

If using a block of low-moisture mozzarella, slice it into 12 uniform sticks about 3/4 inch thick and 3 inches long. Pat each stick dry with paper towels to remove surface moisture so coating adheres better.

Set up dredging stations

Place the flour in a shallow bowl. In a second shallow bowl, whisk together the 2 large eggs and 2 tablespoons milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper; mix well.

First coat (flour)

Working with one stick at a time, toss a mozzarella stick in the flour to evenly coat, shaking off excess. This dry layer helps the egg adhere.

Second coat (egg)

Dip the floured stick into the egg mixture, making sure all sides are covered. Allow excess egg to drip back into the bowl.

Third coat (breadcrumbs)

Press the egg-coated stick into the breadcrumb mixture, coating thoroughly and pressing so crumbs adhere. For an extra-crispy, thick crust repeat the egg and breadcrumb steps once more to create a double coating.

Freeze the coated sticks

Place the coated sticks in a single layer on a parchment-lined sheet pan, making sure they do not touch. Transfer the pan to the freezer and freeze until solid, at least 1 hour (preferably 90 minutes). Freezing prevents cheese from melting out during frying.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy, deep skillet or pot to a depth of about 1 1/2–2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping one breadcrumb in: it should sizzle and brown slowly.

Fry from frozen

Fry the frozen mozzarella sticks in small batches (3–4 at a time) for 1 to 1 1/2 minutes, turning once, until golden brown and crisp. Do not overcrowd the pot; keeping the oil temperature steady is important. Avoid frying longer to prevent burst cheese.

Drain

Using a slotted spoon or spider, remove the sticks to a paper towel-lined plate to drain. Let rest 1–2 minutes to firm up; the coating will crisp as it cools slightly.

Keep warm (optional)

If frying multiple batches, keep completed sticks in a single layer on a sheet pan in a 200°F (95°C) oven while you fry the remaining batches so they stay warm and crisp.

Reheat marinara: Warm the marinara sauce in a small saucepan over low heat or microwave until hot. Serve the hot mozzarella sticks immediately with the warmed marinara for dipping.

Safety note: Serve hot but let guests know interior can be very hot; wait 30–60 seconds before biting to avoid burns.