Crispy Mozzarella Sticks

Ingredients

• 1 lb whole milk mozzarella cheese block
• ½ cup all-purpose flour
• 2 whole large eggs
• 1.5 cups panko breadcrumbs
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• ½ tsp garlic powder
• 2 quarts vegetable oil for frying
• 1 cup marinara sauce

Instructions

1. 1

   Line a rimmed baking sheet with parchment paper. Using a sharp knife, cut your 1 lb block of whole milk mozzarella cheese into sticks roughly 1/2 inch thick and 3 inches long — you should get about 12-16 sticks depending on block size. Arrange them on the parchment without touching and place in the freezer for at least 2 hours, or up to overnight. Freezing is essential — it keeps the cheese from leaking out of the breading during frying.

2. 2

   Set up a breading station with three shallow bowls in a row. Pour 0.5 cup all-purpose flour into the first bowl. Crack 2 large eggs into the second bowl, then whisk with 1 tablespoon of water until fully combined. Mix 1.5 cups panko breadcrumbs with 0.5 tsp fine sea salt, 0.25 tsp freshly ground black pepper, and 0.5 tsp garlic powder in the third bowl.

3. 3

   Remove the frozen mozzarella sticks from the freezer — they should be rock solid. Working quickly and keeping one hand dry for handling, dredge each stick in the flour, tapping off any excess. Then dip it into the egg mixture, coating all sides, and finally roll it in the seasoned panko until fully covered. For an extra-crispy crust, dip it back into the egg and panko again, creating a double crust. Place each breaded stick back on the parchment as you finish.

4. 4

   Pour 2 quarts of vegetable oil into a heavy-bottomed pot or Dutch oven — the oil should be at least 3 inches deep. Attach an instant-read thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 350°F. Let the thermometer stabilize for 1 full minute — you want a consistent temperature so the outside fries before the inside explodes.

5. 5

   Working in batches of 4-5 sticks (don't overcrowd the pot, or the temperature will drop and the cheese will leak out), carefully lower the mozzarella sticks into the hot oil using a slotted spoon. You should hear an immediate, vigorous sizzle. Fry for 45-60 seconds — they should turn deep golden brown. Remove with the slotted spoon and transfer to a paper towel–lined plate. The sticks will continue to cook slightly as they cool.

6. 6

   Let the fried mozzarella sticks rest on the paper towels for 2-3 minutes before serving — this allows the exterior to crisp and the interior to set just enough so it doesn't burst when you bite into it, but the cheese will still be molten and pull in long, satisfying strings.

7. 7

   Warm 1 cup marinara sauce in a small saucepan over low heat, or use it at room temperature if you prefer. Transfer the mozzarella sticks to a serving platter and serve immediately with the warm marinara for dipping. Eat them while they're still warm — once they cool completely, the cheese will solidify and you'll lose that signature molten pull.

Tools you’ll need

• sharp knife
• rimmed baking sheet
• parchment paper
• three shallow bowls
• whisk
• heavy-bottomed pot or Dutch oven
• instant-read thermometer
• slotted spoon
• paper towels
• small saucepan

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