Mozzarella Sticks with Homemade Marinara
These homemade mozzarella sticks are double-coated in a flavorful breadcrumb mixture and fried until golden and crunchy with hot, stretchy cheese inside. Served with a simple homemade marinara sauce, they are an irresistible appetizer for parties, game days, family gatherings, or homemade pizza night.
Ingredients
Method
- Cut each mozzarella string-cheese stick in half crosswise to create 24 shorter pieces.
- Place the flour, salt, and black pepper in a shallow bowl. Stir to combine.
- Place the eggs and milk in a second shallow bowl. Whisk until thoroughly combined.
- Place the breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning in a third shallow bowl. Stir until evenly mixed.
- Coat one mozzarella piece in the seasoned flour and shake off the excess.
- Dip it into the egg mixture, allowing the excess to drip back into the bowl.
- Roll the mozzarella in the breadcrumb mixture and press gently so the coating adheres.
- Dip the breaded mozzarella into the egg mixture a second time, then roll it in the breadcrumbs again to create a thick, even coating.
- Check that the ends are completely covered so the cheese cannot easily escape while frying.
- Place the breaded mozzarella stick on a parchment-lined baking sheet.
- Repeat with the remaining mozzarella pieces.
- Freeze the breaded mozzarella sticks for at least 1 hour, or until completely firm.
- While the mozzarella sticks freeze, heat the olive oil in a small saucepan over medium-low heat.
- Add the minced garlic and cook for approximately 30 seconds, stirring constantly.
- Add the crushed tomatoes, Italian seasoning, sugar, salt, and black pepper.
- Bring the sauce to a gentle simmer. Reduce the heat to low and cook uncovered for 15–20 minutes, stirring occasionally.
- Stir in the fresh basil or parsley, if using. Keep the marinara warm over very low heat.
- Pour 2–3 inches of frying oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat the oil to 350°F.
- Remove only the number of mozzarella sticks needed for one batch from the freezer. Keep the remaining sticks frozen until ready to fry.
- Carefully place 4–5 mozzarella sticks into the hot oil.
- Fry for 1–2 minutes, turning if necessary, until the coating is evenly golden. Remove them immediately if cheese begins to escape.
- Transfer the mozzarella sticks to a wire rack set over a baking sheet.
- Allow the oil to return to 350°F before frying the next batch.
- Let the mozzarella sticks cool for 2–3 minutes before serving because the cheese will be extremely hot.
- Serve warm with the homemade marinara sauce.
Notes
Use low-moisture mozzarella: String cheese works especially well because it has a lower moisture content and is already portioned into evenly sized pieces.
Double-coat every piece: The second layer of egg and breadcrumbs creates a sturdy shell that helps keep the melted cheese inside.
Cover the ends completely: Pay special attention to the cut ends when breading. Any exposed mozzarella may leak into the frying oil.
Do not skip freezing: The mozzarella sticks must be completely firm before frying. Freezing gives the coating time to brown before the cheese melts excessively.
Fry directly from frozen: Do not thaw the mozzarella sticks before placing them in the hot oil.
Work in small batches: Frying too many at once lowers the oil temperature and can cause greasy breading or leaking cheese.
Watch them closely: Mozzarella sticks cook very quickly. Remove them as soon as the coating is golden.
Marinara consistency: If the sauce is thicker than preferred, stir in 1–2 tablespoons of water. If it is thin, simmer it for a few additional minutes.
Preparing ahead: Bread and freeze the mozzarella sticks up to 2 months in advance. Once frozen solid, transfer them to a freezer-safe container.
Storing leftovers: Refrigerate cooled mozzarella sticks and marinara separately in airtight containers for up to 3 days.
Reheating: Reheat mozzarella sticks in a 375°F oven or air fryer until hot and crisp. Warm the marinara gently on the stovetop or in the microwave.
Oil safety: Never fill the pot more than halfway with oil, and never leave hot oil unattended.
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