Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb low-moisture whole-milk mozzarella, cut into 16 sticks (3.5 x 0.5 in)
- 2/3 cup all-purpose flour + 2 tbsp cornstarch
- 3 large eggs + 2 tbsp water
- 1 1/2 cups panko + 1 cup Italian breadcrumbs
- 1/3 cup finely grated Parmesan
- 1 1/2 tsp kosher salt (divided), 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/4 tsp black pepper
- 1.5–2 quarts neutral frying oil (canola/peanut)
- Marinara: 2 tbsp olive oil, 5 garlic cloves (sliced), pinch red pepper flakes, 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 tsp kosher salt, 1/2 tsp sugar (optional), basil
- Chopped parsley (garnish)
Do This
- 1. Mix crumbs: panko, Italian breadcrumbs, Parmesan, 1/2 tsp salt, paprika, pepper.
- 2. Set up dredging: Bowl 1 flour + cornstarch + 1/2 tsp salt; Bowl 2 eggs + water; Bowl 3 crumb mix.
- 3. Dry mozzarella; coat flour, then egg, then crumbs; repeat egg and crumbs for a double coat.
- 4. Freeze coated sticks 45–60 minutes until firm.
- 5. Marinara: sauté garlic in olive oil, add tomato paste, crushed tomatoes, basil, season; simmer 15–20 minutes.
- 6. Heat oil to 350°F. Fry sticks 1–1 1/2 minutes until deeply golden; drain on rack and salt.
- 7. Serve hot with warm garlicky marinara and parsley.
Why You’ll Love This Recipe
- Shatteringly crisp exterior with a molten, oozy mozzarella center.
- Double-breading and a short freeze guarantee no leaks and maximum crunch.
- Easy stovetop marinara blooms garlic in olive oil for warm, garlicky depth.
- Make-ahead friendly: freeze the breaded sticks and fry straight from frozen.
Grocery List
- Produce: Garlic (5 cloves), fresh basil, flat-leaf parsley
- Dairy: Low-moisture whole-milk mozzarella (1 lb), Parmesan (1/3 cup), eggs (3)
- Pantry: All-purpose flour, cornstarch, panko, Italian-style breadcrumbs, olive oil, neutral frying oil, crushed tomatoes (28 oz), tomato paste, kosher salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, sugar (optional)
Full Ingredients
For the Mozzarella Sticks
- 1 lb low-moisture whole-milk mozzarella, cut into 16 sticks (about 3.5 x 0.5 inches); or use 8 string cheeses halved
- 2/3 cup all-purpose flour
- 2 tbsp cornstarch
- 3 large eggs
- 2 tbsp water
- 1 1/2 cups panko breadcrumbs
- 1 cup Italian-style breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 1 1/2 tsp kosher salt, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sweet paprika
- 1/4 tsp freshly ground black pepper
- 2 tbsp finely chopped fresh parsley (for garnish)
For Frying
- 1.5–2 quarts neutral oil (canola, peanut, or vegetable), enough for 2 inches depth
Warm Garlicky Marinara
- 2 tbsp extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp sugar (optional, to balance acidity)
- 1 small basil sprig or 5–6 basil leaves
Step-by-Step Instructions
Step 1: Set up the breading station
In a shallow dish, whisk together the flour, cornstarch, and 1/2 teaspoon kosher salt. In a second dish, beat the eggs with 2 tablespoons water until smooth. In a third dish, combine panko, Italian breadcrumbs, Parmesan, remaining 1 teaspoon salt, garlic powder, onion powder, paprika, and black pepper. Place a wire rack over a rimmed sheet pan for the breaded sticks.
Step 2: Cut and dry the mozzarella
Cut the mozzarella into even sticks if not using string cheese. Pat each stick very dry with paper towels—this prevents sogginess and helps the coating adhere.
Step 3: Double-bread for a shattering crunch
Working one at a time, coat each stick in the flour mixture, shaking off excess. Dip into the egg, letting excess drip, then roll in the breadcrumb mixture, pressing so crumbs stick well. For insurance against leaks, repeat the egg and crumb steps to create a double coat. Set the coated sticks on the prepared rack.
Step 4: Freeze until firm
Freeze the breaded sticks uncovered until solid, 45–60 minutes. This step is essential for an oozy center without bursting. If freezing longer than 1 hour, transfer to a freezer bag once solid.
Step 5: Simmer the warm, garlicky marinara
While the sticks freeze, warm olive oil in a medium saucepan over medium heat. Add sliced garlic and red pepper flakes; cook gently until the edges of the garlic just turn pale gold, 1–2 minutes. Stir in tomato paste, cook 30 seconds, then add crushed tomatoes, basil, salt, and sugar (if using). Simmer, partly covered, 15–20 minutes, stirring occasionally. Adjust salt to taste and keep warm on low.
Step 6: Heat the oil
Pour 2 inches of neutral oil into a heavy pot or Dutch oven. Heat to 350°F over medium heat, using a thermometer for accuracy. Set another wire rack over a sheet pan for draining. Preheat the oven to 200°F if you plan to hold batches warm.
Step 7: Fry in batches
Fry 4–6 frozen sticks at a time until deeply golden brown, 60–90 seconds, turning once. Maintain oil temperature between 350–365°F; let it return to temp between batches. Transfer to the rack, lightly salt immediately, and keep warm in the 200°F oven as you finish frying.
Step 8: Serve hot with marinara
Sprinkle the sticks with chopped parsley. Ladle the warm, garlicky marinara into a serving bowl and drizzle with a touch of olive oil if desired. Serve right away so the centers are molten.
Pro Tips
- Dry cheese thoroughly before breading and double-coat to prevent blowouts.
- Freeze fully; frying from frozen keeps the exterior crisp while the center turns oozy.
- Use a thermometer. Too cool and the sticks absorb oil; too hot and the coating browns before the cheese melts.
- Drain on a wire rack, not paper towels, for maximum crunch.
- For an ultra-smooth marinara, blend briefly with an immersion blender, then keep warm.
Variations
- Air Fryer: Spray coated frozen sticks with oil and air fry at 390°F for 6–8 minutes, turning once, until golden and melty.
- Spicy: Add 1/2 tsp cayenne and 1 tsp crushed red pepper to the crumb mix; boost red pepper flakes in the marinara.
- Gluten-Free: Use gluten-free panko and flour. Check your breadcrumbs and tomato products are certified GF.
Storage & Make-Ahead
Freeze breaded, uncooked sticks on a sheet until solid, then store in a freezer bag up to 2 months. Fry straight from frozen, adding 15–30 seconds to cook time. Leftover cooked sticks keep 2 days in the fridge; re-crisp in a 400°F oven or 380°F air fryer for 6–8 minutes. Marinara keeps 5 days refrigerated or 2 months frozen; reheat gently until steaming.
Nutrition (per serving)
Approximate for 2 sticks + 3 tbsp marinara: 360 calories; 19 g fat; 28 g carbohydrates; 18 g protein; 2 g fiber; 830 mg sodium. Values will vary with oil absorption and exact ingredients.
