- 16 ounce block of Mozzarella cheese the rectangle block, not the shreddable
- ½ teaspoon kosher salt divided
- ¼ teaspoon black pepper
- 3 large eggs
- 3 cups plain breadcrumbs
- 3 tablespoons grated Parmesan
- 3 teaspoons Italian seasoning
- 1.5 teaspoon garlic powder
- 1.5 teaspoon onion powder
- Canola oil for frying
- Marinara sauce for serving/dipping
- Fresh minced parsley optional, for garnish
Slice the block of Mozzarella cheese into ½-inch thick sticks, about 3-inch tall. They will be more rectangular in shape than square (see photos in the post). You should get about 20-22 pieces.
Create a coating station with a bowl for the eggs and a bowl for the breadcrumbs. Whisk the eggs with a tablespoon of water and ¼ teaspoon salt. Stir the ¼ teaspoon salt, black pepper, grated Parmesan, Italian seasoning, garlic powder and onion powder into the breadcrumbs.
Dip a stick of cheese into the egg and let the excess drip off into the bowl. Coat it in the breadcrumbs, shake off the excess and set on a tray. Repeat with the remaining cheese sticks.
Repeat the process for a second coating - first egg, then breadcrumbs. Two coats is good, but if you can do three, even better. You want to get a sufficient thickness of the breadcrumb shell so the cheese won’t leak out during frying.
Place the tray of breaded cheese sticks into the freezer for at least two hours. After this you can either prepare to fry them, or place into a freezer bag and store for up to 3 months.
Frying: Heat 2-3 inches of canola oil to 365-370 degrees in a deep fryer or dutch oven.
Fry the frozen mozzarella sticks in batches for 2 minutes, or until golden brown. Don’t overcrowd the pan - They should have plenty of room around them as they cook.
Drain on paper towels for a few minutes, then serve hot with marinara or your dipping sauce of choice.
Storage - Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Reheating - For best results, reheat the leftovers in the oven at 350° F until warmed.
Freezing - You can store them in the freezer, after breading and before frying, for up to 3 months then fry from frozen.
Calories: 367kcalCarbohydrates: 32gProtein: 21gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 108mgSodium: 854mgPotassium: 169mgFiber: 2gSugar: 3gVitamin A: 502IUVitamin C: 1mgCalcium: 400mgIron: 3mg
Keyword homemade mozzarella sticks, mozzarella sticks