Mozzarella Sticks Recipe

Trim and freeze

Cut whole low-moisture mozzarella into 12 uniform sticks (about 3/4" x 3" each) if not pre-cut. Place sticks on a parchment-lined tray so they do not touch. Freeze uncovered for at least 1 hour until very firm (2 hours for best results). Freezing prevents excessive cheese leakage during frying.

Set up three shallow bowls or rimmed plates for a standard breading station: bowl 1 - flour mixed with cornstarch and 1/4 tsp salt; bowl 2 - eggs beaten with 2 tablespoons water until homogeneous; bowl 3 - breadcrumbs mixed with grated Parmesan, Italian seasoning, garlic powder, onion powder, remaining 1/4 tsp salt, and black pepper.

For an extra-crisp double coating, prepare a small baking sheet lined with parchment and place coated sticks on it, then freeze again for 20–30 minutes before frying (recommended).

Working with 2–3 sticks at a time, toss each frozen stick first in the flour/cornstarch mixture, tapping off excess. This initial dusting helps the egg adhere.

Dip the floured stick into the beaten egg, fully coating it, then allow excess egg to drip off.

Press the egged stick into the breadcrumb mixture, coating all sides. For a heavier crust, repeat the egg dip and breadcrumb press a second time. Place breaded sticks on a parchment-lined tray and freeze for 20–30 minutes (this step greatly reduces cheese leakage during frying).

Pour oil into a heavy-bottomed skillet or saucepan to a depth of about 1 to 1.5 inches (use enough to submerge at least half the stick; about 1 cup in a 10" skillet may be sufficient). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a 1/2 tsp breadcrumb into the oil — it should sizzle and brown in ~30–40 seconds.

Fry the mozzarella sticks in small batches (3–4 at a time) for 45–60 seconds per side, turning once, until golden brown and crisp. Do not overcrowd the pan or cook at too low a temperature, which causes excessive oil absorption and more leakage. Total fry time per batch should be about 1.5–2 minutes.

Using a slotted spoon or tongs, transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain. Let rest 1–2 minutes to set the crust; serve immediately. If you prepared a double-coated/frozen batch, you can increase heat slightly but monitor closely so the crust doesn’t burn before any cheese warms through.

For a slightly healthier method: preheat oven to 425°F (220°C). Place breaded sticks on a lightly oiled baking sheet, spray tops with oil, and bake 8–10 minutes until golden, then flip and bake another 4–6 minutes until crisp. Baking times vary; watch closely to avoid breaking the crust.

Transfer mozzarella sticks to a serving plate. Sprinkle with chopped parsley if desired. Serve hot with warm marinara sauce for dipping.