Mozzarella Sticks
Ingredients
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- 24 ounces low-moisture whole-milk mozzarella – cut into 24 sticks
- 1 cup all-purpose flour
- 4 large eggs – beaten
- 2 tbsp water
- 3 cups breadcrumbs, unseasoned
- 1 1/2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp kosher salt
- 1/2 tsp black pepper – finely ground
- 2 quarts vegetable oil
- marinara sauce – warmed (for serving)
Instructions
1. Cut the low-moisture whole-milk mozzarella into 24 even sticks and place on a parchment-lined baking sheet.
2. Set up three shallow bowls: add all-purpose flour to the first; whisk the eggs with water in the second; combine breadcrumbs, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper in the third.
3. Working one at a time, coat each stick in the first bowl, then the second, then the third. Repeat the second and third for a double coat. Return coated sticks to the baking sheet in a single layer.
4. Freeze until very firm to the touch, about 1 hour.
5. Pour vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F over medium heat. Set a wire rack over a sheet pan.
6. Fry in batches without crowding until deep golden brown and bubbling has slightly subsided, 2–3 minutes per batch. Maintain 325–350°F, adjusting heat as needed.
7. Transfer to the rack to drain for 1 minute.
8. Serve hot with marinara sauce.
Mozzarella sticks are a beloved crunchy-cheesy appetizer: batons of low-moisture mozzarella encased in a seasoned breadcrumb crust and fried until the exterior is deeply golden and crisp while the center turns soft and stretchy. The contrast of textures—shattering crust against molten cheese—makes them especially satisfying. They’re typically served hot with a bright, tangy marinara sauce that cuts the richness and complements the mild dairy sweetness of the cheese.
Though made with an Italian cheese, mozzarella sticks are an American creation that took hold in bars and family restaurants in the late 20th century. As deep-frying equipment became more common in commercial kitchens, cooks paired low-moisture mozzarella with familiar breading techniques to produce a clean fry without excess moisture. The dish has since become a staple of casual dining and game-day menus, often appearing alongside marinara or ranch and inspiring countless frozen versions for home use.