Mozzarella Sticks Recipe

Make Mozzarella Sticks Recipe: double-coated, crispy mozzarella sticks ready to fry and dip.

Ingredients

• 16 ounces (450 g) low-moisture whole-milk mozzarella cheese, cut into 3-inch (7.5 cm) long by 1/2-inch (1.25 cm) thick sticks (about 16–18 sticks) or use 16 prepared mozzarella string cheese sticks
• 1/2 cup (65 g) all-purpose flour
• 1 teaspoon (6 g) kosher salt, divided
• 1/2 teaspoon (1 g) garlic powder
• 1/2 teaspoon (1 g) onion powder
• 1/2 teaspoon (0.5 g) dried oregano
• 1/2 teaspoon (0.5 g) dried basil
• 1/4 teaspoon (0.5 g) freshly ground black pepper
• 3 large eggs (about 150 g without shells), at room temperature
• 3 tablespoons (45 ml) whole milk, at room temperature
• 1 tablespoon (15 ml) water, at room temperature
• 1 cup (100 g) Italian-style seasoned dry breadcrumbs
• 1 cup (55 g) panko breadcrumbs
• 1/3 cup (30 g) finely grated Parmesan cheese
• 1/2 teaspoon (1 g) garlic powder (for breadcrumb mixture)
• 1/2 teaspoon (1 g) onion powder (for breadcrumb mixture)
• 1/4 teaspoon (0.5 g) kosher salt (for breadcrumb mixture)
• 2 quarts (about 1.9 L) neutral high-heat oil for frying (such as canola, vegetable, or peanut oil), enough for 2–3 inches (5–7.5 cm) depth in your pot
• 2 tablespoons (4 g) finely chopped fresh flat-leaf parsley, for garnish (optional)
• 1 1/2 cups (360 ml) marinara sauce, warmed, for serving (optional)

Instructions

Step 1: Prepare the mozzarella

If using a block of low-moisture whole-milk mozzarella, slice it into uniform 1/2-inch (1.25 cm) planks and then cut those planks into 3-inch (7.5 cm) sticks so you have ~16–18 evenly sized pieces; if using string cheese, simply unwrap and leave the sticks whole. Work cleanly and pat each piece dry with a paper towel so the surface is slightly tacky but not wet — that small dryness helps the first flour layer cling evenly. Keep the cut sticks corralled on parchment while you build the breading station.

Step 2: Make the seasoned flour and set the breading station

In a shallow matte grey ceramic bowl, combine the all-purpose flour with kosher salt, garlic powder, onion powder, dried oregano, dried basil and black pepper; stir with a fork until the dry spices are evenly distributed and you see tiny flecks of herb throughout the white powder. Arrange three shallow vessels in a line: the matte grey bowl of seasoned flour at the left, a shallow white porcelain dish for the egg wash in the center, and a pale sage ceramic bowl reserved for the breadcrumb mixture on the right — this clean station keeps the workflow fluid and makes double-dipping simple.

Step 3: Whisk the egg wash and build the breadcrumb mixture

In the white porcelain dish, whisk the eggs with the whole milk, water and a pinch of kosher salt until completely homogeneous and glossy with no streaks of white; rest the whisk on the rim so a few droplets cling, signaling readiness. In the pale sage ceramic bowl, combine Italian-style breadcrumbs, panko, finely grated Parmesan, garlic and onion powders and a light pinch of kosher salt; fold until the Parmesan melts into the crumbs and you can see coarse panko flakes and fine cheesy granules together — that contrast is what creates the ideal crunchy crust.

Step 4: Dredge, egg-dip and bread — first coating

Working in small batches, roll each mozzarella stick through the seasoned flour in the matte grey bowl, pressing gently so the ends and edges are fully dusted; shake off excess so the flour layer is even and thin. Transfer directly to the egg wash, rolling and spooning until every face is moistened, then press into the breadcrumb bowl so crumbs adhere and form a coarse, textured shell. Keep the same three bowls visible and consistent as you work — the fork, whisk and a small spoon remain as the active tools perched nearby.

Step 5: Repeat for a double coat and arrange for freezing

For a protective, crack-resistant crust, immediately repeat the egg dip and breadcrumb press: a light second egg coat followed by a firm second crumb press so the surface is uniformly thick and rugged with panko peaks and Parmesan speckles. Place each finished stick single-file on a parchment-lined baking sheet, none touching, creating a disciplined row of heavily coated sticks ready to firm up in the cold. Cover the tray and transfer to the freezer until solid — this full freeze is the insurance against cheesy leaks during frying.

Step 6: Preheat oil, test one stick and fry batches

About 15 minutes before you plan to cook, bring oil to temperature off-screen; when ready, fry a single frozen stick as a test until the crust is deep golden and you see the slightest softening at the ends without any cheese escape. Then fry 4–6 frozen sticks at a time, turning gently every 30 seconds and keeping the exterior an even, deep-golden brown. Work systematically so the oil recovers between batches and the crust finishes crisp while the interior becomes molten.

Step 7: Drain, season, warm sauce and assemble for serving

Lift finished sticks onto a wire rack set over a baking sheet or a paper-towel–lined plate to drain; while still hot, scatter a light pinch of kosher salt to heighten flavor. Warm marinara separately in a small saucepan until gently simmering, then transfer to a small white ramekin for dipping. Transfer the hot mozzarella sticks to a low, rectangular matte-black platter in a single, attractive stack, sprinkle with finely chopped parsley for brightness, and set the warm marinara ramekin at one end for easy dipping.

Step 8: Make-ahead and reheating notes

To make ahead, freeze the breaded uncooked sticks on the tray until solid (about 2 hours), then move to a freezer-safe bag for up to 1 month; fry directly from frozen at 350°F (175°C) for 2–2 1/2 minutes. To re-crisp previously fried sticks, set them on a wire rack over a baking sheet and bake at 375°F (190°C) for 6–8 minutes until hot and crunchy again; watch closely so the cheese doesn’t escape.

Notes

• Freeze breaded sticks on a tray until solid before storing to prevent sticking and leaking.
• Fry from frozen in small batches to keep oil temperature steady and prevent cheese escape.
• Use low-moisture whole-milk mozzarella or string cheese for reliable melting.
• If you don’t have a thermometer, heat oil to shimmering but not smoking and test with one stick.
• Re-crisp leftovers in a 375°F oven on a wire rack for best texture.