Ingredients
Scale
- 1 lb low moisture whole milk mozzarella cheese, cut into 3–4 inch sticks
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (plain or seasoned)
- Frying oil (vegetable oil, canola oil, or peanut oil)
- Salt, pepper, and dried parsley to taste
- ¼ cup grated Romano cheese
- Marinara sauce, for dipping
Instructions
- Set up three shallow bowls or dishes.
- In the first bowl, place the flour. In the second bowl, beat the eggs to make the egg wash. In the third bowl, place the breadcrumbs.
- Season everything with grated Romano, salt, pepper, and chopped parsley to taste.
- Take each mozzarella stick and coat it first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it’s fully coated. Finally, roll it in the seasoned breadcrumbs, pressing gently to adhere the breadcrumbs to the cheese stick. Repeat this process to get a double breading.
- Repeat step 4 until all mozzarella sticks are breaded.
- *Optional: Once all the mozzarella sticks are breaded, place them on a baking sheet lined with parchment paper and freeze them for about 30 minutes. This will help the breading adhere better and prevent the cheese from oozing out during frying.
- Heat the frying oil in a deep fryer or a heavy-bottomed pot to 350°F.
- Carefully lower the breaded mozzarella sticks into the hot oil in batches, making sure not to overcrowd the fryer.
- Fry them for about 2-3 minutes, or until they are golden brown and crispy on the outside.
- Using a slotted spoon or tongs, transfer the fried mozzarella sticks to a paper towel-lined plate to drain excess oil.
- Serve the hot mozzarella sticks immediately, garnished with parsley and grated Romano cheese.
- Serve with marinara sauce.