Mozzarella Cheese Sticks (6 Pcs) Recipe

Prepare work stations

Line a rimmed baking sheet with parchment paper or wax paper and set a wire rack or tray nearby. Arrange three shallow bowls: one with flour, one with beaten eggs and milk, and one with the breadcrumb mixture.

Make breadcrumb mixture

In the breadcrumb bowl combine Italian-style breadcrumbs, panko (if using), grated Parmesan, dried oregano, dried basil, salt, and pepper. Stir until evenly mixed.

Beat eggs

Crack the 2 eggs into the second shallow bowl, add 2 tablespoons milk, and whisk thoroughly until smooth and slightly frothy.

Coat mozzarella (first pass)

If using string cheeses, unwrap them. For block mozzarella, cut into 6 sticks roughly 1/2 x 1/2 x 3 inches. One at a time, roll a cheese stick in the flour, shaking off excess so it's lightly coated.

Coat mozzarella (second pass)

Dip the floured stick into the egg wash, fully coating. Let excess drip off and then press into the breadcrumb mixture, turning to coat all sides. For an extra-secure crust, place coated sticks back on the parchment-lined tray and freeze for 20 minutes, or for maximum security: freeze 30–60 minutes.

Double-coating option (recommended)

For a thicker, more durable crust, after freezing, repeat the egg wash and breadcrumb coating a second time. Return to the tray and freeze at least 20–30 minutes more if possible. This helps prevent cheese leakage during frying.

Heat oil

Pour about 2–3 cups vegetable oil into a heavy-bottomed saucepan or deep skillet, filling to a depth of about 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb piece — it should sizzle and rise to the surface immediately without browning too quickly.

Fry cheese sticks

Working in small batches (2–3 sticks at a time), carefully lower frozen, breaded mozzarella sticks into the hot oil using a slotted spoon or tongs. Fry for 30–60 seconds per side, or until golden brown. Do not overcook; cheese melts quickly. Total frying time per batch should be about 1–1.5 minutes.

Drain

Remove fried sticks with a slotted spoon and transfer to a paper towel-lined plate or wire rack to drain excess oil. Keep warm in a low oven (200°F / 95°C) if necessary while you finish remaining batches.

Transfer the mozzarella sticks to a serving plate, sprinkle with chopped fresh parsley if desired, and serve immediately with warm marinara sauce for dipping. For best texture, consume right away while crust is crisp and cheese is melty.