Who doesn’t crave a hot, gooey mozzarella stick? In truth, most people can’t stop at one — and that’s part of the fun. These homemade mozzarella sticks are simple to prepare and use ingredients that are likely already in your pantry: panko breadcrumbs, dried herbs, and a can of tomatoes for a zesty marinara. I often keep a block of processed mozzarella on hand because it’s versatile and yields the best melty pulls when fried.
For the coating, dried herbs are preferable to fresh because fresh herbs can burn during frying and make the breading soggy. If you prefer, use an Italian seasoning blend instead — the recipe amounts are flexible, so adapt to what you have. Use panko breadcrumbs for the crispest texture; standard Italian seasoned breadcrumbs won’t produce the same crunch. Arrange a classic three-step breading station: flour in the first shallow dish, beaten eggs (with a little milk) in the second, and the seasoned panko in the third. Cut the mozzarella into uniform sticks, bread them thoroughly, and freeze the assembled sticks for at least one hour so the coating sets and the cheese won’t leak out immediately when fried. A little cheese pull after frying is exactly what you want.
While the coated sticks firm up in the freezer, make the spicy marinara. You can adjust the heat level to suit your preference; the sauce warms while you fry the cheese for serving.
These mozzarella sticks deliver excellent cheese pulls when fried correctly. Make a double or triple batch and freeze extras for quick, satisfying snacks on busy days — they reheat well and stay crisp when returned to hot oil or an air fryer.
Mozzarella Sticks with Spicy Marinara Sauce
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- Author: Amanda
- Yield: 6 to 8 servings
Description
These homemade mozzarella sticks require a little assembly time but are straightforward: a three-step breading method with flour, beaten eggs, and seasoned panko breadcrumbs produces a crisp, golden exterior and a gooey, melted interior. Freezing the breaded sticks before frying keeps the cheese contained during cooking. Serve hot with a bright, slightly spicy marinara for dipping; ranch or your preferred dip are fine alternatives.
Ingredients
- 1 pound mozzarella (not fresh)
- 1/2 cup all-purpose flour
- 4 large eggs
- 1/4 cup whole milk
- 1 1/2 to 2 cups panko breadcrumbs
- 1/2 to 1 teaspoon garlic powder
- 1/2 to 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- Vegetable oil, for frying
Spicy Marinara Sauce:
- One 28-ounce can whole tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small sweet onion, finely chopped
- 3 garlic cloves, finely minced
- 1 tablespoon tomato paste
- 2 teaspoons granulated sugar
- 1/2 teaspoon red pepper flakes, or to taste
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cut the mozzarella into uniform sticks about 3 inches long and 1/2 inch thick. Place the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine the panko breadcrumbs with garlic powder, onion powder, dried basil, oregano, parsley, and thyme. Season each bowl lightly with kosher salt and freshly ground black pepper.
- Set a baking sheet lined with parchment aside. Working one stick at a time, dredge the mozzarella in flour, shake off excess, dip in the egg mixture, then press into the seasoned panko to coat thoroughly. For a sturdier crust, dip each coated stick back into the egg and then into the breadcrumbs a second time, pressing so the crumbs adhere well. Arrange the breaded sticks on the prepared baking sheet in a single layer. Freeze the tray for at least one hour so the coating sets and the cheese is stabilized.
- While the sticks freeze, prepare the spicy marinara. Pulse the canned tomatoes in a blender or food processor until smooth. In a skillet over medium-high heat, melt the butter with the olive oil. Add the chopped onion and a pinch of salt, and sauté until the onion is softened and translucent, about 5 to 7 minutes. Reduce heat to medium, add the minced garlic, and cook until fragrant, about 1 minute.
- Stir in the tomato paste, sugar, and red pepper flakes and cook, stirring, until the paste darkens slightly and the sugar dissolves, about 2 to 3 minutes. Add the tomato purée, season with salt and pepper, then reduce heat to low and simmer gently, stirring occasionally, until the sauce thickens, about 20 to 25 minutes. Keep the sauce warm on the lowest heat while you fry the sticks.
- Pour enough vegetable oil into a deep, high-sided skillet so it reaches about 2 inches up the sides. Heat the oil over medium-high until it reaches 350°F (175°C) on a thermometer. Fry the frozen mozzarella sticks in batches, careful not to overcrowd the pan, turning as needed until they are golden-brown and crisp on all sides, about 2 to 3 minutes per batch. Remove with a slotted spoon to a paper towel-lined plate and season immediately with a sprinkle of kosher salt. Serve hot with the spicy marinara for dipping.
Notes
Tips: Use cold, block-style mozzarella rather than fresh, soft mozzarella for best results. Freezing the breaded sticks before frying prevents the cheese from melting out too quickly. If you prefer a lighter finish, these can be baked or air-fried—though deep-frying yields the crispiest exterior. Adjust red pepper flakes in the sauce to control the heat.
- Category: Appetizers, Cheese