Golden Deep-Fried Mozzarella Sticks with Marinara

Crispy outside and molten within, mozzarella sticks grew into a beloved American appetizer in bar kitchens and casual dining. These golden deep-fried sticks get their crunch from Italian-seasoned breadcrumbs and shine beside warm marinara and fresh basil.

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 22g protein
• 34g carbs
• 29g fat
• 3g fiber

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Ingredients

• 1 lb low-moisture mozzarella block
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups Italian-seasoned breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups vegetable oil for frying
• 2 cups marinara sauce
• 1/4 cup fresh basil leaves
• 1/4 cup grated Parmesan

Instructions

1. 1Cut the mozzarella into even finger-length sticks the thickness of a standard cheese stick and arrange them in a single layer on a parchment-lined sheet. Freeze uncovered for at least 45 minutes so they firm up and resist melting too fast in the hot oil.
2. 2Set up a dredging station with three shallow bowls: flour mixed with half the salt and pepper in the first, beaten eggs in the second, and breadcrumbs tossed with garlic powder, oregano, remaining salt and pepper in the third.
3. 3Working quickly so the cheese stays cold, coat each frozen stick first in flour, shaking off excess, then dip fully in egg, and finally press firmly into the seasoned breadcrumbs so every surface is thickly covered.
4. 4For extra crunch and less cheese leakage, repeat the egg and breadcrumb steps once more on each stick to create a double coat. Return the breaded sticks to the freezer for 15 minutes while the oil heats.
5. 5Pour oil into a heavy Dutch oven or deep skillet to a depth of about 2 inches and heat over medium-high until it reaches 350°F on a thermometer; the oil should shimmer but not smoke.
6. 6Fry the sticks in small batches of 4–5 so the temperature stays steady, turning gently with tongs after 45–60 seconds until every side is deep golden brown and crisp, about 2–3 minutes total per batch.
7. 7Transfer fried sticks to a wire rack set over a sheet pan to drain; immediately sprinkle with salt and some grated Parmesan while still hot so it clings.
8. 8Warm the marinara in a small saucepan over medium-low heat until gently bubbling, then stir in torn basil leaves for the last 30 seconds.
9. 9Pile the hot mozzarella sticks on a platter, scatter remaining Parmesan and basil over the top, and serve at once with the warm marinara in a bowl for dipping so every bite delivers a stretchy cheese pull and crispy fried shell.