Crispy Mozzarella Sticks with Marinara

Each stick of string cheese goes through flour, egg, crumbs, egg again and crumbs again. The second coat is what keeps the cheese inside.

They freeze on a tray for at least an hour, then fry in small batches at 350°F for a minute to a minute and a half, just until golden.

How to Make It

1. Breading station

   Set up bowls of flour; beaten eggs with milk; and breadcrumbs mixed with panko, garlic powder and oregano.

2. Double coated

   Coat each mozzarella stick in flour, egg, crumbs, egg again and crumbs again.

3. Frozen

   Freeze the breaded sticks on a tray for at least 1 hour.

4. Oil heated

   Heat 2 inches of oil to 350°F.

5. Fried

   Fry in small batches for 60 to 90 seconds, turning once, until golden. Drain on a rack.

6. Served

   Serve immediately with warm marinara.

Success Tips

• Use one hand for dry coatings and the other for egg to avoid clumpy fingers.
• Fry straight from the freezer; thawed sticks burst.
• Keep the oil at 350°F between batches with a clip-on thermometer.

Ingredient Notes

Mozzarella string cheese

Twelve low-moisture sticks, one per mozzarella stick.

Italian-style breadcrumbs and panko

A cup and a half and half a cup, mixed with garlic powder and oregano.

Marinara sauce

One cup, warmed, for dipping.

Why This Recipe Works

• String cheese is already the right shape and melts without leaking water.
• A double coat builds a crust thick enough to hold molten cheese.
• Freezing means the crumbs brown before the centre melts through.
• Panko mixed with Italian crumbs gives both crunch and seasoning.

Serving Ideas

Pile them on a board with the marinara in a small bowl in the middle.

Storage and Reheating