Mozzarella Sticks

Photo Credits:

Crispy breading encases gooey melted mozzarella cheese in this classic appetizer.


  • 1 lb. block mozzarella cheese, cut into 3-inch by 1⁄2-inch sticks
  • 3⁄4 cup flour
  • 4 eggs, lightly beaten
  • 2 cups Italian bread crumbs
  • 2 tbsp. olive oil
  • 1 tbsp. unsalted butter
  • 2 garlic cloves, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 tbsp. tomato paste
  • 1 (28-ounce) can whole peeled tomatoes, crushed by hand
  • 1 tbsp. sugar
  • 1 tsp. chile flakes
  • Kosher salt and freshly ground black pepper
  • canola oil, for frying


  1. Place the flour, eggs, and bread crumbs in separate shallow dishes. Working with 1 piece of mozzarella at a time, dredge in flour, dip in eggs, and coat in breadcrumbs; repeat this process one more time. Lay on a parchment paper-lined baking sheet and refrigerate until ready to use.
  2. Heat olive oil and butter in a 4-quart saucepan over medium-high; add garlic and onion and cook until soft, about 6 minutes. Add tomato paste and cook 2 minutes more, then add tomatoes, sugar, chile flakes, salt, and pepper; cook until thick, 15-18 minutes. Keep marinara sauce warm.
  3. Heat 2″ canola oil in a 6-quart saucepan until a deep-fry thermometer reads 350°; working in batches, fry mozzarella until golden and crisp, about 1 1⁄2 minutes. Transfer mozzarella sticks to paper towels to drain; serve hot and with marinara sauce.

Credits to: