American
Mozzarella Sticks
Low-moisture mozzarella is double-breaded, frozen, and quickly fried for a sturdy golden shell that gives way to a hot, elastic cheese pull.
6 servings · 25 minutes prep · 8 minutes cook
Ingredients
Mozzarella
- 12 ounces whole-milk low-moisture mozzarella, cut into twelve equal 1-ounce batons, about 3 inches long and 1/2 inch thick; width will vary with the shape of the block
Seasoned Breading
- 3/4 cup all-purpose flour
- 3/4 teaspoon Diamond Crystal kosher salt, divided
- 3 large eggs, beaten
- 2 tablespoons whole milk
- 1 cup fine dry breadcrumbs
- 1 cup panko
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 quarts neutral oil, for frying
Directions
Build the Coating
- Pat the mozzarella batons dry. Put the flour with one-third of the salt in the first dish. Whisk the eggs and milk in the second.
- Combine the fine breadcrumbs, panko, granulated garlic, paprika, black pepper, and remaining salt in the third dish.
- Dredge each baton in flour, egg, and crumbs; then return it to egg and crumbs a second time. Press coating firmly over every end and shake away loose flakes.
Freeze Until Solid
- Arrange the sticks apart on a sheet pan and freeze uncovered for 2 hours, until solid. Transfer to a covered container only after the coating is hard.
Fry and Rest
- Set a dry, heavy 5- to 6-quart pot on a stable burner and keep a fitted metal lid within reach. Pour in the neutral oil, keeping it no more than halfway up the pot, and heat to 350°F / 175°C. Never use water on an oil fire; turn off the heat and cover the pot with the lid if it is safe to do so. Fry 3 frozen sticks at a time for 60 to 90 seconds, turning gently, until evenly deep gold; remove at the first sign of cheese at a seam.
- Drain on a wire rack for 1 minute. Serve immediately; if desired, pair with the linked marinara serving suggestion in a separate warm bowl.
