Fried Mozzarella Sticks with Marinara

A double panko coating and a short freeze help these familiar mozzarella sticks fry up crisp while keeping the low-moisture cheese melted inside.

75 min

6 appetizer servings

Ingredients

16 oz low-moisture whole-milk mozzarella block

1 cup all-purpose flour

1 tsp kosher salt

1/2 tsp garlic powder

1/2 tsp dried Italian seasoning

1/4 tsp freshly ground black pepper

2 large eggs

1 tbsp water

2 cups panko breadcrumbs

4 to 6 cups neutral high-heat oil, as needed for 1 1/2 to 2 inches in the pot

1 1/2 cups marinara sauce

Parchment-lined sheet pan · Three shallow dishes · Heavy Dutch oven · Clip-on frying thermometer · Wire rack · Spider or long tongs · Small saucepan

Seal every edge

Press panko firmly over the ends and seams, where melted cheese is most likely to escape.

Bring them out hot

Serve as soon as the last batch drains so the cheese is still soft and the panko is crisp.

01. Cut the mozzarella into 12 even sticks and keep them chilled while you set up the coating station.

02. Season the flour, beat eggs with water, and arrange panko in a third dish; use separate hands for wet and dry coating.

03. Dredge each stick in seasoned flour, egg, and panko, then dip in egg and panko again, sealing the ends with crumbs.

04. Freeze the breaded sticks spaced apart for 30 minutes so the coating firms before frying.

05. Warm marinara gently over low heat while a thermometer guides the oil to 350 F in a heavy pot filled no more than halfway.

06. Fry 3 or 4 sticks for 1 to 2 minutes, turning once, and return oil to 350 F between batches.

07. Drain on a wire rack for about 1 minute so the crust stays crisp.

08. Turn off the burner and serve promptly with warm marinara; leave the pot undisturbed until oil cools.