Cheese Sticks Recipe

Cut cheese

Remove the mozzarella block from refrigerator about 10 minutes before cutting so it’s slightly less cold (easier to cut). Pat dry with paper towels. Cut the block into sticks about 3/4 inch to 1 inch wide, 4 inches long and 1/2 inch to 3/4 inch thick. Aim for uniform size so they cook evenly. Place sticks on a baking sheet in a single layer and return to fridge or freezer for at least 30 minutes (or up to 2 hours) to firm — this prevents cheese from melting out during frying.

Prepare dry and wet mixtures

Set up three shallow bowls or pie plates: Bowl 1 - all-purpose flour seasoned with 1/4 teaspoon salt and a pinch of pepper. Bowl 2 - beat the 2 large eggs with 2 tablespoons milk until smooth. Bowl 3 - combine breadcrumbs, grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper; mix well.

Optional cornstarch slurry

If using the cornstarch reinforcement, whisk 1/4 cup cornstarch with 2 tablespoons cold water until smooth in a small bowl. This creates a thin slurry that helps the egg cling and adds a stronger barrier against melting.

Bread the cheese sticks

Working with 4–6 sticks at a time (keep rest chilled), dredge each stick in the flour, shaking off excess. Dip into the cornstarch slurry (if using) or directly into the beaten egg mixture, then immediately press into the breadcrumb mixture to coat all sides. For extra security, return the breaded sticks to the egg mixture briefly and then into the breadcrumbs for a double coat. Place breaded sticks on a parchment-lined tray and freeze for at least 30 minutes (recommended) or 15 minutes if in a hurry. Proper chilling is essential to minimize cheese leakage when frying.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 3–4 cups depending on your pan). Heat oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb into oil — it should sizzle and turn golden in about 30–45 seconds. Keep a plate lined with paper towels nearby to drain finished sticks.

Fry the cheese sticks in small batches (3–4 at a time) so oil temperature remains steady. Fry for about 45–60 seconds per side, turning once, until golden brown and crisp. Do not overcrowd and avoid frying longer than necessary — the internal cheese should be melted but the coating set. If coating browns too quickly, reduce heat slightly.

Remove to paper towels to drain. Let rest 1 minute before serving; this helps the coating set and reduces immediate cheese runout. Repeat with remaining sticks. Keep finished sticks warm in a 200°F (95°C) oven on a wire rack if making a larger batch.

Serve hot with warmed marinara or pizza sauce for dipping. Recommend 2–3 sticks per person as an appetizer; advise caution — cheese will be hot inside.