Mozzarella Sticks

Total Time:
2 hr 40 min
Prep:
30 min
Inactive:
2 hr
Cook:
10 min

Yield:
6 to 8 servings (makes about 56 pieces)
Level:
Intermediate

Ingredients
  • 1 1/2 cups Italian-style dried breadcrumbs
  • 1 1/3 cups freshly grated Parmesan
  • 1 teaspoon salt
  • 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
  • 4 large eggs, beaten to blend
  • 1 1/2 cups vegetable oil
  • 4 cups Marinara Sauce, recipe follows
Directions

Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.

Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.

Marinara Sauce:

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 (32 ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Yield: 2 quarts

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes


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4.5 213
Fantastic and very easy to make. Tried using some fresh mozerella but they actually ended up tasting about the same as the cheap no name block cheese. Will definitely be making these again. item not reviewed by moderator and published
I love fried cheese and these were the best! They were a hit at our last game party! item not reviewed by moderator and published
Can't wait to try this item not reviewed by moderator and published
Made these today and they came out perfect and I am an amateur cook at best. I'm usually lucky if I can boil water so anyone who had cheese leakage etc. didn't follow the directions properly. I made sure they were double coated well and I froze them before frying. They cooked up in a under a minute and I have a ton left over in the freezer to enjoy all week. So glad i found this recipe! item not reviewed by moderator and published
Very easy directions! I made these tonight after a friend brought me two 5 pound sticks of mozzarella this morning! I used my deep fat fryer with a temp of 325 and fried 8 sticks at a time. The only issue I had was that I did not freeze them first. I will next time! They still came out GREAT! My 12 year old foodie informed me they were better than the schools... Gee, I HOPE SO! Thanks Giada! item not reviewed by moderator and published
Made this for super bowl Sunday and they were delicious. However it was the marinara sauce that was the big hit. People raved about the sauce all day. Thanks Giada, everyone now thinks I am a great cook item not reviewed by moderator and published
Why is everyone thinking they are super awesome for coming up with "double coating"? Giada says to do it in the instructions. Try reading, it works - so does this recipe. It's awesome! item not reviewed by moderator and published
There is something to be said for watching the episode. She mentioned that you should expect the temperature to drop and that you want to cook the mozzarella sticks in batches so the temperature doesn't drop too low. Ideally, you want to fry the mozzarella sticks at a temperature between 310 and 325 degrees. If the cheese is oozing out, then your temperature is too high. If the oil is not bubbling, the temperature is too low. Its also important to pay attention to the "levels" listed in the recipe. If it says intermediate, then you probably shouldn't try it without having some experience with similar dishes. BTW...outside of opening a jar of marinara, you can't get much simpler than this recipe. This was one of my first Foodnetwork recipes and my first fried dish. My first effort was...meh.. but then I learned about frying food and watched the episode again. My second try was fantastic. I'd much rather eat this than some frozen mozzarella sticks from a restaurant. item not reviewed by moderator and published
so nice item not reviewed by moderator and published
I don't know how this got so many raves. For me it was a huge, disappointing MESS. Prepped everything perfectly, ready to go. And it was. Made sure the grape seed oil I used was heated at 350. From the time I put in the first batch, it was hard to keep the frozen sticks from dropping the temperature, creating more problems. Let them stay in a second too long you have an oozing mess. A second too soon, they are cold and underdone. Half the breading falls off. Can't use paper towels to lay them on and soak up the oil or the cheese will stick. Don't use a paper towel and you have a disgusting, greasy plate. By the time I thought to use a wire rack, I said "forget it", and stored the other 1/2 batch back in the freezer. Thank goodness I cut the recipe in 1/2 to begin with. I also made a much simpler marinara. But as for the fried mozz, go to a restaurant. Not worth time, mess, and frustration. item not reviewed by moderator and published
Hi, Thanks for the recipe. item not reviewed by moderator and published
It is so easy to make, crispy and so tasty. Just a perfect appetizer. item not reviewed by moderator and published
These are FANTASTIC! Even my hubby liked these. They are not the typical frozen "fried cheese" you get in some restaurants. My 14 year old daughter and I had fun making these together. I will for sure make these again. item not reviewed by moderator and published
They were perfect! All my kids enjoyed them. Definitely will make them again. item not reviewed by moderator and published
I figured out after a couple times making this recipe that you get better results if you coat the sticks in the breadcrumbs ONCE, then refreeze until frozen -- and then do your second coat and repeat. Then fry. This, I find, creates a bit of a better coat and you don't have a mozzarella blow-out. Hope this helps. Also, I don't care for the marinara recipe Giada provides. Use your favorite quality store brand or homemade version of your liking. item not reviewed by moderator and published
you really do have to follow the instructions to the letter for these to come out right....do need to double coat and do need to freeze them. Freezing was the trick for me...I have made mozz sticks before and even double coated them and still had trouble with the cheese melting out of the shell by the time the coating was crispy. Frying while frozen worked great though....by the time the outside fried the middle didn't melt out. The only reason they didn't get a 5 was the salt content. Between all the salt in the breading and the salty Parm cheese I could really taste the salt in these. Only change I will make next time is to cut the salt in the breading in half.The sauce: was a bit too heavy on the onion flavor for me. Would make again but cut the onion in half next time. item not reviewed by moderator and published
These mozzeralla sticks were okay and good. Buttt i made one batch with double coatind and the other one I didn't and people were RIGHT about doing double coating because the batch that I did not to double coating just fell apart in the oil!! DO DOUBLE COATS OF THE BREADING. To do the double coating you first have to coat them once in egg and breading and then one you are done doing it once coat the breaded mozzeralla sticks in egg and breading again. There it will be good. OH AND TO MAKE LIFE EISIER I JUST BOUGHT THE LOW MOISTURE MOZZERALLA STICKS THAT COME IN A PACK AND THEN JUST CUT THEM IN HALF. That made life much eisier and cheaper!!!!! Then I just breaded those 2x. I also bought salsa to dip them in!!!! item not reviewed by moderator and published
This was fantastic!! did the double coating like everyone suggested. Didn't know Mozzarella sticks were so easy :- item not reviewed by moderator and published
I did not make the sauce, but the mozzarella sticks are really good. The addition of the parmesan to the bread crumbs made them extra crispy and flavorful. Lightly crisp outside, gooey on the inside. I used string cheese sticks, cut in half. I love that they use staple ingredients and that they can be kept in the freezer, ready to fry. Next time, I'll make the sauce too! item not reviewed by moderator and published
Amazingly good!!!! They out perfectly with a double dip of egg/breading. item not reviewed by moderator and published
I made this today. My family loved it, it came out delicious!! I am glad I read the reviews before I made them because you do have to add 2 coats of breading. Thanks yall for the advise!! item not reviewed by moderator and published
i seen this recipe on saturday and my some asked me to make them he loved them i rate this one a 10+ item not reviewed by moderator and published
Marvelous!! However, I soon found out that when making, you should add 2 coats of breading or else they fall apart when frying. Other than that, they are amazing!!!! item not reviewed by moderator and published
Delicious!! Period! I'm pretty new to cooking but I couldn't get the batter to stick very well and some of my cheese just melted right out of the shell. I probably did something wrong but I don't know. item not reviewed by moderator and published
I have made these at least five times. And they never fail. There is never a single one left! The kids love them and the adults even more. There AMAZING! I only found that you MUST add 2 coats of the bread mixture or they fall apart when you fry them. Also, the longer you freeze them the better they taste?so don?t be cheap with time! And cut them thin (? in. less then what you want)?too thick and they taste like a ball of warm cheese. Other than that there PERFECT! Add some sauce and you have a nice snack or lunch! Don?t be scared there easy! It?s just a little patience!! item not reviewed by moderator and published
Putting together the mozzarella sticks is a bit time consuming, but it's worth it. Make sure to pay close attention to the oil temperature because if it gets too hot they burn immediately. Also make sure to very finely chop the carrots in the marinara sauce otherwise it's hard to eat. item not reviewed by moderator and published
The Mozzarella sticks were are so fun to make and very easy. I LOVE IT. item not reviewed by moderator and published
These were so good! We have made them four times already. My husband and I agree that these are the best mozzarella sticks we've ever had. Thank you! item not reviewed by moderator and published
followed the recipe through and its very easy to do. my boyfriend and I cooked them tonight and have to say that they were delicious!! item not reviewed by moderator and published
It was, sorry,IS the best Mozzarella stick recipe I have ever tried!!! One problem though is that they get cold kinda quick. I just put them in some foil in the oven, took out a little at a time, and 'viola'!!! item not reviewed by moderator and published
This was so easy to make and was so much better than frozen sticks and even better than in a restaurant!! WOW!!! They dont last very long as we couldnt stop eating them!! item not reviewed by moderator and published
Up until now I had never tasted "real" mozzarella sticks, only the frozen ones and woah! I have missed out for too long! I loved them and they were so buttery! Somehow the outside gets sooo crispy and the inside so soft! MMMMM!!! Will make again and again! item not reviewed by moderator and published
All my husband and I have to say is A-MAZING!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
I made these a while back and the are as simple as Giada made them seem. Not only are they simple, but they are also very tasty. I love the eat them when are fresh and hot with a rice marinara sauce... item not reviewed by moderator and published
Yummy! I put in enough oil to come up the sides of the mozzarella sticks - not over the top. I added each stick slowly so I wouldn't lower the temp of the oil. They cooked quickly and were not messy. You have to be patient and pay attention. Delicious! item not reviewed by moderator and published
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the instructions are easy to follow . love the way the food always turns out! item not reviewed by moderator and published
easy to make. I dont know how people can mess this recipe up ,its FOOLPROOF!!!! item not reviewed by moderator and published
Couldn't have been easier! The whole crowd RAVED about them! item not reviewed by moderator and published
I froze these darn things for over six hours and the cheese still erupted from the breading and made a huge mess in the pan. Not one stick remained intact but I still ate them anyways because I was hungry and stupid. item not reviewed by moderator and published
They look good on tv. back home in Canada we make then only once a year so looking at them in the tv makes me want to eat the tv. item not reviewed by moderator and published
My husband loved them they are very messy to make and eat but its worth it I omitted the salt and they were perfect....Hope you enjoy item not reviewed by moderator and published
Great snack for movie night or before dinner appetizer, easy to make, I tripled the recipe to have enough for many dinner guests. Also marinara sauce is as easy and a excellent topping. I plan to use the sauce for macaroni dishes. Thank you Giada for keeping my kitchen rolling...my husband is eating well these days! item not reviewed by moderator and published
YUMMY item not reviewed by moderator and published
I am a pretty good cook and these seemed so simple but what a waste of time. They fried terrible. At 325 the breading burned before the cheese melted and then cooking for more than the recommended time the cheese oozed out. At a lower temp they were just greasy. I think if you froze them and then re-dipped and breaded and re-froze maybe they would work but what a project. We threw them out and ordered pizza. item not reviewed by moderator and published
I absolutely loved this recipe...I followed the directions just like they said and they turned out wonderful!!..I did however only let them freeze for about 2 1/2 hours and then fried them..I did not time them I just kept turning them with the tongs when they were golden brown on each side...I absolutely loved them..as well as everyone else did too!!! great hit!!..I did not make the sauce to go along wtih them..I just used store bought..still turned out as the best cheese sticks I have ever had..even better than applebee's item not reviewed by moderator and published
I made these for the first time tonight for my family of 5. I used one block of cheese, and froze them for about 8 hours. The first batch came out a little dark (I had the oil on med-high) but no cheese leaked out. The next couple batches (after turning it down to med) had some cheese leakage. Both batches tasted the same, even though #1 was a little darker! I was so surprised at how good they were, and am now wondering why I have paid about $1/cheese stick in restaurants!!!! Great recipe!! item not reviewed by moderator and published
this are great! i cut the cheese froze it for 1 hour, coat it first in a little flour(no excess)and fallow recepie SUBSTITUTION: got no Italian-style dried breadcrumbs, use plain and mix it with italian seasoning item not reviewed by moderator and published
it was quick and easy and squisto. chal!!!! item not reviewed by moderator and published
I made these for a holiday party with friends, and they were a hit! I couldn't make them fast enough to keep up the demand. item not reviewed by moderator and published
My guests loved them item not reviewed by moderator and published
gretetrett rgrt item not reviewed by moderator and published
This was the BEST tasting mozzarella sticks i've ever had!!! Me and my younger brother hate the ones in the grocery store and going out to a restaurant every time we want some is a hassle. But after i watched Giada make them on tv, i had to try it. My brother, and my friends thought they tasted better than the ones in the restaurnt! the first time i made them i put too many in the oil, the second time i put no more than four at a time, they fry up fast. I make a big batch, and fry them throughout the week, whenever we want some i can pull out just a few at a time. The best part is...their easy, anyone can make them! I've been trying to find a recipie for these for a long time! THANKS GIADA item not reviewed by moderator and published
Very good. I never knew it was so easy to make homemade cheese sticks. I even froze these for about 2 months and they turned out great. item not reviewed by moderator and published
I used pre-packaged mozzarella sticks, which I should have cut in half because they were way too long. Tasted ok. I had to coat the cheese sticks more than twice because I figured it wasn't enough, and I was right. Once I fried them it was a difficult process because the cheese kept oozing out. Maybe it was because the cheese sticks were twice as long? I don't know but next time I will coat them some more. item not reviewed by moderator and published
This recipe was great as an appetizer @ my SuperBowl Party. My guess really enjoyed them. It is now permanent on my party menu. item not reviewed by moderator and published
*nice* item not reviewed by moderator and published
pretty good. make sure you do everything correctly item not reviewed by moderator and published
These are very good! But they are very greasy! You need to turn them when the sides tuen golden brown!You need to make sure you do good even coats so they can cook an even amount of time! item not reviewed by moderator and published
ummmmm deliuos item not reviewed by moderator and published
Wow, these cheese sticks were GREAT! My whole family loved them AND the sauce was amazing as well. =) item not reviewed by moderator and published
I've never been a fan of recipes that rely on the flavor of Italian breadcrumbs. I find them, um, crummy. I do think the process of the recipe is on to something. But it needs a better batter. item not reviewed by moderator and published
I made these with my famous homemade marinara. At first it took practice getting the cheese sticks not to fall apart or overcook. After first batch they were great-and impressed guests that they were homemade. Served with homemade marinara, antipasta salad and famous homemade angel hair pasta & spagetti sauce item not reviewed by moderator and published
I could not believe how easy these were to make and how much I usually pay for just 5 of them. My time totaled 2 hours and they turned out great. Hardly any ooze. One reccomendation would be is to make sure you DO NOT use low-moisture mozzarella or they just wont have the gooey cheese texture. Great recipe giada. item not reviewed by moderator and published
My husband is Italian and he loved these! One of the best recipes and keep em turning like one other person said. item not reviewed by moderator and published
To Samuytha from Apple Valley CA. I have not tried these yet, but am giving it 5 stars to counteract your one. PLEASE do not share things with us referring to your physical response to the dish. After reading the other reviews, I think that it may be your skill as a cook (or lack thereof) that accounts for your issue with this recipe. item not reviewed by moderator and published
I love these so much I always order them in restaurants but sorry to say I have tasted better thanks to Giada. item not reviewed by moderator and published
Amazing food, and the whole party loved them!! item not reviewed by moderator and published
This is the best mozzarella sticks ever!! Simple and easy to make, my husband loved it! Will definitely be on my recipe book. Thanks! item not reviewed by moderator and published
i have never liked mozza sticks until now. thank you giada item not reviewed by moderator and published
Best ever!!!!!! Thanks and keep these recipes coming!!!!!!!!!!!!! item not reviewed by moderator and published
I used Sargento pre-packaged cheese sticks, and they came out perfectly. I did them two at a time... just keep an eye on them! The moment I saw one of them oozing a bit, I removed it from the oil. I will have a hard time NOT making these all the time. I did not make the marinara sauce, but used Emeril's Homestyle Marinara.. YUM!! item not reviewed by moderator and published
These were easy and yummy. Everyone loved them! item not reviewed by moderator and published
I saw her make these on TV and they looked delicious. However, when I made them myself they turned out to be very eggy tasting even though I was careful to get off the excess. I ended up throwing the rest of the batch away. I think I wou'd try making them again, but maybe only use the egg whites? item not reviewed by moderator and published
These were a big hit at the party where I served them -- it took a little practice to get the frying process down, but since I got to eat the mistakes, it was win-win. item not reviewed by moderator and published
These were so good and not that hard to make and taste delicious. I liked that you could make them ahead of time and just fry them up right before. Yummy! item not reviewed by moderator and published
This dish is plain gross!!!! I love cheese and especially fried mozzarella, but when i tried this i actually threw-up!!!!!Please don't try this recipe, it is just a waste of your money, effort, and a waste a food.Even if i was starving, i would not eat this. item not reviewed by moderator and published
I love mozarella sticks and these are the best! item not reviewed by moderator and published
This recipe turned out wonderful for me. I don't own a thermometer for cooking, and I think I had the oil a little too hot as they cooked quickly. You can't walk away from these guys!! keep a close eye on them. If you don't own a thermometer just sprinkle a little water over your oil.. if it "dances" across and makes that popping sound, your oil is hot. If you end up with a gooey mess, your oil is not hot enough and if the cheese leaks out, you've cooked them too long. once I saw the cheese starting to ooze on mine I scooped them out onto paper towels. Also, I used string cheese sticks for this recipe. They are big and filling!! I would recommend using the string cheese! Thanks Giada.. love your show and recipes!!!! Jen P. item not reviewed by moderator and published
so cheeeeeeesseeeeeeeeeeeee! love it! item not reviewed by moderator and published
My husband loved these and they could not be easier to make. Everyone gets so impressed that I can make them at home. Personally, I think this recipe calls for too much parmasean cheese so next time I make them I'll cut the amount in half. Delish item not reviewed by moderator and published
I put these out at our superbowl party and they were gone before everything else was ready. I was only able to snag one! Quite yummy! item not reviewed by moderator and published
YUMMMMMMMMMMMMMM,SO GOOD.BEATS STORE BAUGHT ANYTIME item not reviewed by moderator and published
They were good the first day, but a few days later they did not taste very good. When making them I thought it wasn't going to come out right, but it did!!! I would use this again, but probably not try to save them. item not reviewed by moderator and published
I LOVE THESE CHEESE STICKS! They were easy and delicious! Thanks Giada! item not reviewed by moderator and published
The recipe was easy to follow and I rolled them twice in the egg and froze them overnight. Today I fried them and the breading was breaking apart in most of them. I had only a couple of good ones that didn't ooze and break. I will try this again but I think I'd rather just buy them already made! item not reviewed by moderator and published
Tasted great! item not reviewed by moderator and published
I loved this recipe, because i love mozzerella sticks and this was a quick simple way to make my favorite dish item not reviewed by moderator and published
It was very good; however, it was a little time consuming and I guess it takes practice to make them perfect. Because although I double battered them they still oozed out when I fried them. My husband and I still had no problem eating every last one. item not reviewed by moderator and published
They didn't get very dark, cause the cheese ooozed out. froze them overnite. then on others, the cheese was still not melted much. tasted OK, but a little bland to me item not reviewed by moderator and published
They are so good! item not reviewed by moderator and published
This was the 1st time I made mozzarella sticks and they were fabulous! 4 thumbs up! (mine and hubbys) item not reviewed by moderator and published
It took a little while to coat the cheese with the breadcrumb/parm mixture,so after that point I wasn't in the mood to make my own marinara. My oil seemed to be overheated, causing the cheese to burn a bit when I followed Giada's timing of 1 minute per side. I ended sort of eyeballing it to a golden brown. Nonetheless they were faboulus- better than in any restaurant. item not reviewed by moderator and published
The recipe is simple enough, but I found the Italian Bread Crumb Seasoning combined with the Parmesan way overpowering. I like a more simpler coating, so you can enjoy the simple mozzarella cheese combined with a nice spicy marinara sauce. Also, I found these sticks way to greasy. Cooking one minute per side allows them to soak up too much grease at medium heat. And if you freeze them and then fry them at 350, the centers stay frozen. The best method is to coat mozzarella sticks with flour, then beaten eggs and then bread crumbs lightly seasoned. Don't freeze them and then just fry them up at 350 quickly and you will get a crisp non-greasy outside, with a soft stringy inside. This recipe basically sucked. item not reviewed by moderator and published
I made these over the weekend and they were great. They were not greasy at all! item not reviewed by moderator and published
Just remember to freeze them b4 cooking. I forgot and had a string of a mess item not reviewed by moderator and published
Excellent direction and simple to follow. Plus it tastes excellent with the Marinara sauce. What a differece home made sauce can make food taste different!!! item not reviewed by moderator and published
They were very easy to make and they tasted amazing! item not reviewed by moderator and published
AWESOME! item not reviewed by moderator and published
I'd just like to say, I followed the recipe EXACTLY as written...not only did the chesse leak like crazy, they were hardly even edible. I've been cooking a long time, and I would've thought she'd have a better recipe than this pitiful one. Sorry, I gotta be honest. item not reviewed by moderator and published
Since you cut the recipe in half, you most likely made an error somewhere. Don't blame the recipe if you don't follow it correctly. item not reviewed by moderator and published
I don't see how cutting the recipe in half would lead to making any errors, as regardless of the quantity of breadcrumbs/parmesan and eggs, you still just dip and batter the mozzarella sticks as normal. item not reviewed by moderator and published
This is for ChefNibblet... Here was your issue: GRAPE SEED OIL. This oil is not recommended to be used as an oil to fry in. It's "smoke point" is moderately high, around 420 F I believe... which gives you the sense of being able to utilize it as a good frying oil... WRONG! Reason being is that it has a high polyunsaturated fat content. This makes this oil much better being used in dressings, mayo's, baked goods, etc. I hope you give this recipe another try after using a more suited oil! item not reviewed by moderator and published

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