Can I make these in advance?

Absolutely! Coat and freeze the mozzarella sticks ahead of time. When you’re ready for cheesy perfection, fry them straight from the freezer—they’ll come out just right.

Why did my cheese leak out during frying?

The most common reason is skipping or shortening the freezing time. Properly frozen sticks hold their shape while the coating crisps up. Double-dipping in breadcrumbs can also help create a sturdier barrier.

Can I bake these instead of frying?

Yes! Lightly spray with cooking oil and bake on a parchment-lined baking sheet at 400°F until golden, about 10-12 minutes, flipping halfway through. The texture is a bit different, but still delicious.

Do I have to use San Marzano tomatoes for the marinara?

Not at all. While San Marzanos bring wonderful sweetness and depth, any good-quality canned whole or crushed tomato will provide a tasty sauce. Add a pinch of sugar if your tomatoes are on the tart side.

Mozzarella Sticks Recipe

Craving something crispy, gooey, and downright irresistible that you can whip up without any fuss? Look no further than these homemade Mozzarella Sticks! Bursting with melty cheese encased in a crunchy, golden crust and paired with a luscious homemade marinara sauce, this recipe is tailor-made for busy weeknights, spontaneous get-togethers, or any time you want a little cheesy comfort. The best part? You won’t believe how easy—and absolutely delicious—it is to make them from scratch.

Why You’ll Love This Recipe

Ultra Quick & Simple: No special skills required! With just a few basic steps, these mozzarella sticks come together swiftly, leaving you with more time to relax and enjoy.
Crispy Outside, Gooey Inside: Expect a shatteringly crisp coating that gives way to stretchy, bubbling mozzarella. This is texture heaven!
Homemade Marinara Magic: The from-scratch tomato sauce is vibrant and aromatic, and honestly, you’ll want to scoop up every last drop.
Perfect for Dipping or Sharing: Serve for family movie nights, as an appetizer, or as a fun twist on weeknight dinners—everyone will be reaching for seconds.
Customizable: Don’t have every ingredient on hand? No worries! There’s plenty of room for creativity.

Ingredients You’ll Need

It’s all about flavor and texture in every bite, so here are the stars of this recipe—and a few tips for success:

Low-moisture Mozzarella Cheese: The key to molten, non-leaky mozzarella sticks. Avoid fresh mozzarella, which is too watery and won’t hold its shape.
Eggs: Help the coating stick to the cheese, ensuring a thick, crunchy crust.
Flour: Forms a sturdy base layer on each cheese stick, holding all the goodness together.
Italian Breadcrumbs: For that essential herby crunch on the outside. Seasoned crumbs are best, but plain work too—just add Italian herbs and a little salt.
San Marzano Tomatoes (or crushed tomatoes): The basis for a natural, sweet-tangy marinara sauce. San Marzano tomatoes give unbeatable depth, but use what you have.
Extra-Virgin Olive Oil: Adds richness to the sauce and perfectly blooms the garlic.
Garlic Cloves: Smashed, not chopped—this way they infuse their essence without burning.
Tomato Paste: Intensifies the sauce, giving it that restaurant-worthy quality.
Kosher Salt & Black Pepper: Brings all the flavors into focus. Don’t be shy!
Fresh Basil Sprigs: Infuses the sauce with a fresh, fragrant lift.
Canola or Vegetable Oil: For deep frying—neutral in flavor and perfect for a crisp finish.

Tip: Don’t skip freezing the cheese sticks before frying—this is what keeps them from oozing all over the place!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to change things up? There are plenty of ways to make this recipe your own:

Spice Lovers: Add a pinch of chili flakes or smoked paprika to the breadcrumbs for a gentle heat.
Herb Swap: No basil? Try oregano, thyme, or parsley in your marinara instead.
Coating Options: Use panko for an extra crunchy shell, or mix half panko with regular breadcrumbs for the best of both worlds.
Cheese Alternatives: Try this technique with string cheese for a fun shape, or experiment with pepper jack or provolone for a twist.
Baked Version: For a lighter touch, spritz the coated, frozen sticks with cooking spray and bake at 400°F until golden.

How to Make Mozzarella Sticks

Step 1: Prep the Cheese

Slice your mozzarella block into careful, even sticks—about ½ x 1½ inches each. Uniform size means they’ll cook up evenly and look great on the plate.

Step 2: Set Up Your Coating Station

Beat eggs in one shallow bowl, place flour in another, and fill a third with Italian breadcrumbs. Line a tray with parchment paper—you want it ready for the freezer.

Step 3: Coat the Cheese

Dip each cheese stick in the egg, then the flour, back into the egg, and finally roll thoroughly in the breadcrumbs. Give each step a little shake or pat so there’s no excess and every inch is covered.

Step 4: Freeze

Arrange the coated sticks in a single layer on your prepared tray. Freeze for at least 1 hour—this is crucial for perfect frying with no messy explosions!

Step 5: Prepare the Marinara

Meanwhile, crush your tomatoes with a spoon (or hands). Heat olive oil and garlic in a skillet, letting it infuse gently. Stir in the tomato paste, then add the tomatoes, salt, pepper, and basil. Simmer, stirring now and then, for about 30 minutes until rich and thickened. Discard the garlic and basil sprigs before serving.

Step 6: Fry the Cheese Sticks

Heat 2-3 inches of oil in a deep, heavy-bottomed pot to 350°F. Fry just a couple of sticks at a time, turning until golden brown and irresistibly melty. Drain on a paper towel-lined plate as you go.

Step 7: Serve Immediately

Serve the mozzarella sticks immediately—either smothered in warm marinara or with the sauce on the side for generous dipping.

Pro Tips for Making the Recipe

Double Freeze for Extra Insurance: If worried about cheese leaks, double-dip the sticks in egg and breadcrumbs and freeze for another 30 minutes before frying.
Work in Small Batches: Don’t overcrowd your oil. Fewer sticks at once means even cooking and crispiness.
Oil Temperature Matters: Keep the oil at a steady 350°F. Too hot, and you’ll risk burning the coating; too cool, and the sticks won’t crisp up.
Crush, Don’t Chop, the Tomatoes: Crushing creates just the right rustic texture for the sauce, so don’t skip this small step.
Don’t Walk Away: These fry fast—just a minute or two per batch is all they need!

How to Serve

Homemade mozzarella sticks are a showstopper on any table, but here are some ways to elevate your experience:

Classic:

Pile them high on a platter with the marinara on the side—watch them disappear in seconds.

Party-Ready:

Add other bite-sized snacks (think meatballs, olives, or crispy veggies) for an effortless appetizer spread.

Dinner Upgrade:

Pair with a crisp green salad, a bowl of soup, or even alongside a pasta dish for the ultimate comfort meal.

Garnishing:

A sprinkle of chopped fresh basil or parsley over the top brings extra color and freshness right before serving.

Make Ahead and Storage

Storing Leftovers

Mozzarella sticks are at their best fresh, but you can store cooled leftovers in an airtight container in the fridge for up to 2 days.

Freezing

After coating (and before frying), freeze the sticks in a single layer. Once frozen solid, transfer to a freezer bag for easy storage. Fry directly from frozen.

Reheating

Reheat in a hot oven (400°F) or air fryer for just a few minutes until re-crisped and gooey inside. Avoid the microwave if possible—it tends to make them soggy.

FAQs

Can I make these in advance?

Absolutely! Coat and freeze the mozzarella sticks ahead of time. When you’re ready for cheesy perfection, fry them straight from the freezer—they’ll come out just right.
Why did my cheese leak out during frying?

The most common reason is skipping or shortening the freezing time. Properly frozen sticks hold their shape while the coating crisps up. Double-dipping in breadcrumbs can also help create a sturdier barrier.
Can I bake these instead of frying?

Yes! Lightly spray with cooking oil and bake on a parchment-lined baking sheet at 400°F until golden, about 10-12 minutes, flipping halfway through. The texture is a bit different, but still delicious.
Do I have to use San Marzano tomatoes for the marinara?

Not at all. While San Marzanos bring wonderful sweetness and depth, any good-quality canned whole or crushed tomato will provide a tasty sauce. Add a pinch of sugar if your tomatoes are on the tart side.

Final Thoughts

There’s nothing quite like the joy of hot, crispy mozzarella sticks with their stretchy centers and bold, herby marinara dipping sauce. Whether you’re gathering with friends or just treating yourself after a long day, this recipe is effortlessly achievable and guaranteed to satisfy. Don’t wait for your next restaurant visit—the crunch, the melt, the flavor are all waiting right in your own kitchen. Give it a try, and prepare for these to become a repeat favorite!