Mozzarella Sticks

Ingredients

• 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
• 1.5 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp kosher salt
• 0.5 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.