📝 About This Recipe
Experience the ultimate comfort food with these artisanal mozzarella sticks, featuring a triple-layered crust that promises a shatteringly crisp exterior and a dramatic, molten cheese pull. This recipe elevates the classic Italian-American tavern snack by utilizing a custom blend of panko and Italian breadcrumbs seasoned with fresh herbs and nutty Parmesan cheese. Perfectly balanced with a homemade zesty marinara, these sticks are the gold standard of the 'Breaded & Crumbed' category.
🥗 Ingredients
The Cheese Core
- 1 pound Low-moisture whole milk mozzarella cheese (cut into 3-inch long by 1/2-inch wide sticks)
The Triple-Dredge Coating
- 1 cup All-purpose flour (for the initial dusting)
- 3 pieces Large eggs (beaten well)
- 2 tablespoons Whole milk (whisked into the eggs)
- 1.5 cups Panko breadcrumbs (for maximum crunch)
- 1/2 cup Italian style breadcrumbs (for uniform coverage)
- 1/4 cup Parmesan cheese (finely grated)
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika (for a hint of depth)
- to taste Kosher salt and black pepper
The Dipping Sauce
- 1.5 cups Marinara sauce (high quality store-bought or homemade)
- 2 tablespoons Fresh basil (chiffonade for garnish)
- 1/4 teaspoon Red pepper flakes (optional for heat)
Frying Medium
- 1 quart Vegetable or Canola oil (for deep frying)
👨🍳 Instructions
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1
Prepare your workstation by setting out three shallow bowls. In the first bowl, mix the flour with a pinch of salt and pepper. In the second, whisk the eggs and milk together until no streaks remain. In the third, combine the panko, Italian breadcrumbs, Parmesan, oregano, garlic powder, and paprika.
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2
Line a large baking sheet with parchment paper. This will hold your breaded sticks before they go into the freezer.
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3
Working with one mozzarella stick at a time, dredge it in the flour, shaking off any excess. This ensures the egg has a dry surface to cling to.
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4
Dip the floured stick into the egg wash, ensuring it is completely submerged and coated.
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5
Roll the stick in the breadcrumb mixture, pressing firmly so the crumbs adhere to all sides, including the ends.
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6
For a 'Double-Crust' insurance policy against leaks, dip the breaded stick back into the egg wash and then back into the breadcrumbs for a second time.
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7
Place the breaded sticks on the prepared baking sheet in a single layer, ensuring they do not touch.
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8
Freeze the sticks for at least 2 hours. This is the most critical step; it prevents the cheese from melting and blowing out of the crust before the exterior is golden.
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9
In a heavy-bottomed pot or Dutch oven, heat 2 inches of oil to 350°F (175°C). Use a candy thermometer to maintain an accurate temperature.
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10
Fry the sticks in small batches of 4-5. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy sticks.
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11
Fry for 60 to 90 seconds, or until the exterior is a deep golden brown. Watch closely; if you see cheese starting to peek through, remove them immediately.
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12
Use a slotted spoon to transfer the sticks to a wire rack set over a paper towel-lined tray. This keeps the bottoms from getting soggy.
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13
While the sticks rest for 2 minutes, warm the marinara sauce in a small saucepan or microwave.
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14
Garnish with fresh basil and extra Parmesan, then serve immediately while the cheese is at peak stretchiness.
💡 Chef's Tips
Crucial: Never skip the freezing step; if the cheese isn't frozen solid, it will leak out before the crust turns brown. Use low-moisture mozzarella rather than fresh mozzarella balls, as the latter contains too much water and will steam the breading off. Keep your 'wet hand' and 'dry hand' separate during the dredging process to avoid your fingers becoming breaded clubs. Check your oil temperature between every batch to ensure it returns to 350°F for consistent results. If the breading isn't sticking, make sure the cheese sticks are patted dry with a paper towel before the flour stage.
🍽️ Serving Suggestions
Serve alongside a chilled glass of crisp Pilsner or a light Italian Sangiovese. Pair with a side of spicy Arrabbiata sauce or a creamy Garlic Aioli for variety. Accompany with a fresh Arugula salad tossed in lemon vinaigrette to cut through the richness. For a tavern-style platter, serve with salty garlic knots and pepperoni chips. Offer a side of pickled banana peppers or jalapeños for a tangy, spicy contrast.