📝 About This Recipe
Born from the vibrant snack culture of Italian-American bistros, these mozzarella sticks are the gold standard of comfort food. Each stick features a double-dredged, herb-infused crust that shatters upon impact, revealing a molten, stretchy core of premium cheese. Perfectly seasoned and deep-fried to perfection, they offer a nostalgic crunch that is elevated by a zesty, homemade marinara dipping sauce.
🥗 Ingredients
The Cheese Core
- 1 pound Low-moisture Mozzarella cheese (cut into 3-4 inch sticks, or use string cheese)
The Triple-Dredge Station
- 1/2 cup All-purpose flour (for the initial dusting)
- 3 Large eggs (beaten well)
- 2 tablespoons Whole milk (whisked into the eggs)
- 1.5 cups Italian style breadcrumbs (fine texture)
- 1/2 cup Panko breadcrumbs (for extra crunch)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1 teaspoon Dried oregano (crushed between palms)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly ground)
Frying and Finishing
- 1 quart Vegetable or Canola oil (for deep frying)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
- 2 tablespoons Parmesan cheese (finely grated for dusting)
Quick Zesty Marinara
- 1 cup Crushed tomatoes (canned)
- 1/2 teaspoon Dried basil
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Prepare your cheese sticks by cutting the mozzarella into uniform sticks about 1/2 inch thick and 3-4 inches long. If using string cheese, simply unwrap them.
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2
Set up your dredging station with three shallow bowls: Bowl 1 with flour, salt, and pepper; Bowl 2 with the eggs and milk whisked together; Bowl 3 with the Italian breadcrumbs, Panko, garlic powder, onion powder, and oregano.
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3
Coat a cheese stick lightly in the flour, shaking off any excess. This helps the egg wash stick to the cheese.
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4
Dip the floured stick into the egg mixture, 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 every surface. Pay special attention to the ends to prevent cheese leakage.
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6
Repeat the process: Dip the breaded stick back into the egg wash and then back into the breadcrumbs for a second coating. This 'double-dredge' is the secret to a leak-proof stick.
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7
Place the breaded sticks on a parchment-lined baking sheet in a single layer.
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8
Crucial Step: Place the baking sheet in the freezer for at least 2 hours. Frying frozen sticks ensures the coating sets before the cheese melts too much.
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9
While the sticks freeze, prepare the marinara by simmering the crushed tomatoes, basil, and red pepper flakes in a small saucepan for 10 minutes. Set aside.
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10
Heat 2-3 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accuracy.
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11
Carefully lower 3-4 frozen sticks into the hot oil. Do not overcrowd the pot as this will drop the oil temperature and lead to greasiness.
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12
Fry for 1-2 minutes, turning occasionally, until the coating is a deep golden brown. Watch closely; as soon as a tiny bit of cheese starts to peek out, they are done.
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13
Use a slotted spoon to remove the sticks and place them on a wire rack set over paper towels to drain excess oil.
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14
Immediately sprinkle with grated Parmesan and fresh parsley while still hot.
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15
Serve immediately with the warm marinara sauce for the ultimate cheese pull experience.
💡 Chef's Tips
Never skip the freezing step; if the cheese isn't frozen, it will burst through the breading before the crust gets crispy. Use a high-smoke point oil like peanut or canola to avoid a burnt taste. Ensure your breading is pressed firmly onto the cheese, especially on the tips, to create a structural seal. If the oil is too cold, the sticks will be greasy; if too hot, the outside will burn while the center stays cold. For a spicy kick, add a teaspoon of cayenne pepper to the breadcrumb mixture.
🍽️ Serving Suggestions
Serve with a side of spicy ranch dressing for those who prefer a creamy dip. Pair with a cold, crisp Lager or a sparkling Italian soda to cut through the richness. Accompany with a simple arugula salad dressed in lemon vinaigrette to balance the fried flavors. Serve as a platter alongside buffalo wings and celery sticks for a classic game-day spread.