Crispy Double-Breaded Mozzarella Sticks with Marinara

Why You’ll Love This Recipe

• True copycat crunch: double-breaded sticks with a shattering crust and molten stretch.
• Dependably oozy: freezing before frying prevents blowouts and keeps the cheese perfectly melty.
• Weeknight-friendly: stash a tray in the freezer—fry straight from frozen in minutes.
• Zesty marinara: bright, garlicky, just a touch of heat to balance the richness.

Grocery List

• Produce: Garlic (3 cloves), fresh parsley or basil (optional)
• Dairy: Low-moisture part-skim mozzarella block (16 oz), Parmesan (for grating), eggs (3)
• Pantry: All-purpose flour, cornstarch, Italian breadcrumbs, panko, olive oil, neutral frying oil, crushed tomatoes (15 oz), tomato paste, sugar, red wine vinegar, garlic powder, onion powder, dried oregano, dried basil, paprika, red pepper flakes, kosher salt, black pepper

Full Ingredients

Mozzarella Sticks

• 16 oz low-moisture, part-skim mozzarella, cut into 24 batons (about 3 x 1/2 x 1/2 inch)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 3 large eggs
• 2 tbsp water
• 1 cup Italian-seasoned breadcrumbs
• 1 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp paprika (sweet or smoked)
• 1 1/2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 1.5–2 quarts neutral oil for frying (canola, peanut, or vegetable)
• Chopped parsley and a pinch of flaky salt, for finishing (optional)

Zesty Marinara

• 1 tbsp extra-virgin olive oil
• 3 garlic cloves, finely minced
• 1/4 tsp red pepper flakes
• 1 (15 oz) can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1 tsp red wine vinegar (or lemon juice)
• 1 tbsp chopped fresh basil or parsley (optional)

Step-by-Step Instructions

Step 1: Cut and pre-chill the mozzarella

Cut the mozzarella block into 24 even batons, each about 3 inches long and 1/2 inch thick. Pat the pieces dry with paper towels to remove surface moisture—this helps the coating adhere. Place on a plate and refrigerate 10 minutes while you prepare the breading station.

Step 2: Mix the seasoned crumb coating

In a shallow dish, combine the Italian breadcrumbs, panko, Parmesan, garlic powder, onion powder, dried oregano, paprika, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir well so the seasoning is evenly distributed throughout the crumbs.

Step 3: Set up the dredging station

In a second shallow dish, whisk the flour and cornstarch with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. In a third dish, beat the eggs with the water until smooth. Arrange the dishes in this order: flour mixture → egg wash → seasoned crumbs. Line a sheet pan with parchment.

Step 4: Double-bread and seal the ends

Work a few pieces at a time. Dredge each mozzarella baton in the flour, shaking off excess; dip into the egg, letting extra drip away; then roll in the seasoned crumbs, pressing firmly. For the second pass, return to the egg, then back to the crumbs, pressing to build a solid coating. Pinch and pack crumbs onto the ends to fully seal the cheese. Place coated sticks on the prepared sheet pan.

Step 5: Freeze until solid

Transfer the pan to the freezer and freeze until hard, at least 2 hours (or up to 1 month). Frying from fully frozen keeps the crust intact and the interior perfectly molten without blowouts.

Step 6: Make the zesty marinara

While the sticks freeze, heat the olive oil in a small saucepan over medium heat. Add the garlic and red pepper flakes; cook, stirring, 30 seconds until fragrant but not browned. Stir in the tomato paste; cook 1 minute. Add crushed tomatoes, sugar, dried basil, dried oregano, and 1/2 teaspoon salt. Simmer gently, uncovered, 10–15 minutes, stirring occasionally. Off heat, stir in the red wine vinegar. Taste and adjust salt. Fold in fresh herbs if using. Keep warm.

Step 7: Fry and serve

Pour 2–3 inches of neutral oil into a deep, heavy pot and heat to 350°F. Fry the sticks straight from the freezer in small batches (6–8 at a time) for 2 to 3 minutes, turning once, until deep golden brown. Maintain the oil at 350°F between batches. Transfer to a wire rack set over a sheet pan to drain and stay crisp. Sprinkle with a pinch of salt and parsley if desired. Serve immediately with warm marinara for dipping.

Pro Tips

• Seal the ends well: press crumbs onto both ends to prevent cheese from leaking during frying.
• Keep it cold: the colder the sticks, the better. If coating warms, pop the tray in the freezer for 10–15 minutes before continuing.
• Monitor oil temperature: too cool and the coating absorbs oil; too hot and the crust browns before the center melts.
• Use a wire rack, not paper towels: it keeps the crust shatter-crisp.
• Test fry one stick first: adjust frying time (usually 2–3 minutes) based on your stove and pot.

Variations

• Air Fryer: Spray frozen, breaded sticks with oil. Air fry at 390°F for 6–8 minutes, turning halfway, until golden and melty.
• Baked: Place frozen sticks on a rack over a sheet pan; mist with oil. Bake at 425°F for 12–15 minutes, turning once.
• Spicy: Add 1/2 tsp cayenne to the crumb mix and extra red pepper flakes to the marinara.

Storage & Make-Ahead

Freeze breaded, uncooked sticks on a sheet until solid, then transfer to a freezer bag for up to 1 month. Fry directly from frozen. Cooked leftovers keep 2 days in the refrigerator; re-crisp on a rack at 375°F for 8–10 minutes. Marinara stores in the fridge up to 1 week or freezes up to 3 months.

Nutrition (per serving)

Approximate for 1 serving (3 sticks + 2 tbsp marinara): 350 calories; 18g fat; 26g carbohydrates; 17g protein; 950mg sodium; 3g sugar. Values will vary with oil absorption and exact brands.