Name: Mozzarella Sticks
Prep time: 50 min
Total time: 110 min
Ingredients: 1 pound fresh salted mozzarella, patted dry; 0.5 cup unbleached all-purpose flour; Kosher salt and freshly ground pepper; 3 large eggs; 1 cup plain dried breadcrumbs; 0.25 cup packed finely grated Parmigiano-Reggiano (1 ounce); 2 teaspoons mixed dried herbs, such as thyme, basil, parsley, and oregano; Safflower or other neutral-flavored oil, for frying; Marinara , warmed, for serving

Mozzarella Sticks

5.0

(2)

2 Reviews

They're gooey, melty, crispy, and completely irresistible.

Riley Wofford

Updated on May 18, 2023

Prep Time:

50 mins

Total Time:

1 hr 50 mins

Yield:

Kids and adults alike will be delighted by this irresistible combination of gooey melted cheese and crisp, golden breading. Our mozzarella sticks recipe creates a snack much better than any option you’ll find in the freezer section at the supermarket. They have a crunchy-creamy texture and a cheesy, herby flavor that's complemented by a dunk in marinara sauce.

It all starts with fresh mozzarella cheese. The cheese is cut into sticks and coated in flour, egg, and herb-seasoned breadcrumbs. Then, the sticks are frozen; this essential step can be for as little as an hour or as much as two months. The final step is deep-frying them to achieve that golden, crispy goodness.

Ingredients

1 pound fresh salted mozzarella, patted dry
½ cup unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 large eggs
1 cup plain dried breadcrumbs
¼ cup packed finely grated Parmigiano-Reggiano (1 ounce)
2 teaspoons mixed dried herbs, such as thyme, basil, parsley, and oregano
Safflower or other neutral-flavored oil, for frying
Marinara, warmed, for serving

Directions

homemade mozzarella sticks on round platter — Bryan Gardner

Cut mozzarella:

Cut mozzarella lengthwise into 1/2-inch-thick slices, then cut again into 4-by-1/2-inch sticks.
Set out dishes with flour, eggs, and breadcrumbs:

Place flour in a shallow dish; season with salt and pepper. Whisk eggs with 1 tablespoon water in a separate dish; season with salt and pepper. Stir together breadcrumbs, Parmigiano-Reggiano, and herbs in a third shallow dish; season with salt and pepper.
Coat mozzarella sticks:

Dredge mozzarella sticks in flour, tapping off excess. Dip in egg wash, allowing excess to drip off, and coat with breadcrumbs, patting to adhere.
Freeze mozzarella sticks:

Transfer mozzarella sticks to a parchment-lined baking sheet. Freeze until firm, at least 1 hour. (Mozzarella sticks can be covered and frozen at this point up to 2 months.)
Heat oil and cook mozzarella sticks:

Pour enough oil into a heavy pot (preferably cast iron) to come 2 inches up sides. Heat over medium-high until a deep-fry thermometer reads 350 degrees. Working in batches, add mozzarella sticks; cook, turning occasionally, until golden and crisp, 2 to 3 minutes (adjust heat as necessary to maintain oil temperature.)
Drain and serve:

Transfer to a wire rack set over a rimmed baking sheet to drain. Season with salt; serve immediately, with marinara sauce.