Deep-Fried Mozzarella Sticks with Marinara

Crispy outside and molten within, mozzarella sticks grew popular in Italian-American kitchens that turned simple cheese into shareable bar fare. A seasoned breadcrumb-and-panko crust locks in the stretch, then warm marinara invites every dip.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 560 cal
• 24g protein
• 38g carbs
• 34g fat
• 3g fiber

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Ingredients

• 12 oz whole-milk mozzarella string cheese or block
• 1 cup all-purpose flour
• 3 large eggs
• 1.5 cups Italian-seasoned breadcrumbs
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan
• 1 tsp dried oregano
• 1 tsp garlic powder
• 6 cups neutral frying oil
• 1.5 cups marinara sauce
• 8 leaves fresh basil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1If using a block, cut mozzarella into 3-inch by 1/2-inch sticks. Place sticks on a parchment-lined tray and freeze solid for at least 1 hour—this is essential so the cheese does not explode in the oil.
2. 2Set up a breading station: flour seasoned with salt and pepper in one shallow dish; beaten eggs in a second; combined Italian breadcrumbs, panko, Parmesan, oregano, and garlic powder in a third.
3. 3Working quickly, dredge each frozen stick in flour, shake off excess, dip in egg, then press firmly into the breadcrumb mixture so every surface is thickly coated. For maximum crunch, repeat the egg and breadcrumb steps once more.
4. 4Return double-breaded sticks to the freezer for 20 to 30 minutes while oil heats. This second freeze locks the coating.
5. 5Heat oil in a heavy pot or deep fryer to 350°F. Fry sticks in small batches 1 to 2 minutes, turning gently, until the crust is deep golden-brown and crisp. Do not overcrowd or the temperature will drop and cheese may leak.
6. 6Transfer to a wire rack or paper towels and sprinkle lightly with salt. The exterior should shatter while the interior stretches in long cheese pulls.
7. 7Warm marinara in a small saucepan until gently bubbling. Tear basil leaves over the top.
8. 8Serve sticks immediately with warm marinara for dipping. The contrast of hot, greasy, molten cheese and bright sauce is the whole point—eat while the pull is dramatic.