How To Make The World's Easiest Mozzarella Sticks

Ingredients

• 12 sticks String Cheese Sticks (American string cheese, frozen after breading)
• 1 cup All-Purpose Flour (for the first dredge)
• 4 Large Eggs (beaten until smooth, no stringy whites)
• 1 cup Italian Seasoned Bread Crumbs (fine texture, adds flavor)
• 0.5 cup Panko Breadcrumbs (adds extra crunch)
• 1.5 tsp Salt (divided between breading bowls and sauce)
• 2 tsp Italian Seasoning (for breading and sauce)
• 0.5 tsp Red Pepper Flakes (optional heat for sauce)
• 1 tsp Dried Basil (for sauce)
• 1 tsp Dried Oregano (for sauce)
• 0.5 tsp Dried Thyme (for sauce)
• 3 Garlic Cloves (thinly sliced)
• 28 oz Canned Whole Tomatoes (Bianco DiNapoli) (processed into puree with food mill)
• 2 tbsp Olive Oil (for sautéing garlic and basil stems)
• 24 oz Canola Oil (or Avocado Oil) (high smoke‑point oil for frying)

Instructions

1. Set Up Breading Station

   Place three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of fine Italian breadcrumbs and panko. Add a pinch of salt and a pinch of Italian seasoning to each bowl.

   Time: PT5M

2. Season the Breading Components

   Stir the salt and Italian seasoning into the flour, eggs, and breadcrumb mixture so every layer is lightly seasoned.

   Time: PT2M

3. Dry the Mozzarella Sticks

   Pat each string cheese stick with paper towels to remove surface moisture.

   Time: PT2M

4. First Coat – Flour

   Place the sticks in the flour, toss to coat, then shake off any excess flour.

   Time: PT3M

5. Second Coat – Egg

   Transfer the floured sticks to the beaten egg, ensure every surface is wet, and let excess drip back into the bowl.

   Time: PT3M

6. Third Coat – Breadcrumbs (First Breaded Layer)

   Roll the egg‑coated sticks in the breadcrumb mixture, pressing gently so the crumbs adhere all around.

   Time: PT4M

7. Freeze the Coated Sticks

   Lay the breaded sticks on a parchment‑lined tray and place them in the freezer for at least 15 minutes. This firms the cheese and sets the coating.

   Time: PT15M

8. Prepare Sauce Ingredients

   While the sticks freeze, slice the garlic thinly and run the canned tomatoes through a food mill to make a smooth puree.

   Time: PT5M

9. Cook Weekday Marinara Sauce

   Heat 2 tbsp olive oil in a large wide pan over medium‑high. Add basil stems and sliced garlic, sprinkle a pinch of salt, and sauté until lightly browned. Turn off the heat briefly, then add the tomato puree, chili flakes, Italian seasoning, dried basil, oregano, and thyme. Return to medium heat and simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

   Time: PT10M

10. Heat Frying Oil

    Fill a deep pot with about 3 cups (24 oz) of canola or avocado oil. Heat over medium until the oil reaches 350°F.

    Time: PT5M

    Temperature: 350°F

11. Fry the Mozzarella Sticks

    Working in batches of 4, carefully lower frozen sticks into the hot oil. Fry for 2–3 minutes, or until the coating is golden‑brown and the cheese inside is molten. Adjust the burner to keep oil between 340°F and 355°F.

    Time: PT10M

    Temperature: 340-355°F

12. Drain and Serve

    Remove the sticks with tongs, place on a wire rack, sprinkle lightly with salt, and serve hot with the warm marinara sauce.

    Time: PT2M

Nutrition Facts

Calories

480

Protein

8 g

Carbohydrates

15 g

Fat

30 g

Fiber

1 g

Ingredient Substitutions

• Instead of String Cheese Sticks: Fresh mozzarella cut into 1‑inch sticks (dry thoroughly)
• Instead of All-Purpose Flour: Whole‑wheat flour
• Instead of Large Eggs: Egg substitute (liquid) or 4 tbsp aquafaba
• Instead of Italian Seasoned Bread Crumbs: Plain breadcrumbs + 1 tsp Italian seasoning
• Instead of Panko Breadcrumbs: Regular breadcrumbs
• Instead of Salt: Kosher salt
• Instead of Italian Seasoning: Mix of dried basil, oregano, thyme
• Instead of Red Pepper Flakes: Cayenne pepper
• Instead of Dried Basil: Fresh basil (add at end)
• Instead of Dried Oregano: Marjoram
• Instead of Dried Thyme: Herbes de Provence
• Instead of Garlic Cloves: Garlic powder (1/2 tsp)
• Instead of Canned Whole Tomatoes (Bianco DiNapoli): Other canned plum tomatoes
• Instead of Olive Oil: Vegetable oil
• Instead of Canola Oil (or Avocado Oil): Peanut oil

Equipment Needed

• Mixing Bowls
• Whisk
• Food Mill
• Large Wide Frying Pan
• Deep Pot or Fryer
• Thermometer
• Wire Rack
• Tongs

Critical Steps — Do Not Skip

• Freezing the breaded sticks before frying
• Maintaining oil temperature between 340‑355°F
• Double‑bread the sticks for a secure coating

Chef Tips from the Video

• Use a 2‑part fine breadcrumb to 1‑part panko ratio for the perfect balance of adhesion and crunch.
• Pat the mozzarella sticks dry with paper towels before coating to avoid excess moisture.
• If you prefer a spicier dip, add extra red‑pepper flakes or a splash of hot sauce to the marinara.

Troubleshooting

Storage

Refrigerator: Store leftover fried sticks in an airtight container for up to 2 days; reheat in a 350°F oven for 5‑7 minutes.

Freezer: Unfried, breaded sticks can be frozen on a tray, then transferred to a zip‑top bag for up to 1 month.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Bread the sticks, freeze them, and store in a zip‑top bag; fry directly from frozen when needed.
• The marinara sauce can be made up to 3 days ahead and reheated gently.

Frequently Asked Questions