Mozzarella Sticks

Total Time:
2 hr 40 min
30 min
2 hr
10 min

6 to 8 servings (makes about 56 pieces)

  • 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

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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    211 Reviews
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    Can't wait to try this
    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!
    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!
    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
    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!
    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.
    so nice
    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.
    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.
    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.
    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!
    Hi, Thanks for the recipe.
    It is so easy to make, crispy and so tasty. Just a perfect appetizer.
    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.
    They were perfect! All my kids enjoyed them. Definitely will make them again.
    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.
    you really do have to follow the instructions to the letter for these to come out 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 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.
    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!!!!
    This was fantastic!! did the double coating like everyone suggested. Didn't know Mozzarella sticks were so easy :-
    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!
    Amazingly good!!!! They out perfectly with a double dip of egg/breading.
    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!!
    i seen this recipe on saturday and my some asked me to make them he loved them i rate this one a 10+
    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!!!!
    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.
    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!!
    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.
    The Mozzarella sticks were are so fun to make and very easy. I LOVE IT.
    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!
    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!!
    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'!!!
    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!!
    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!
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