Chef's Tip
Freezing the breaded cheese sticks for at least one hour before frying is crucial - this prevents the cheese from melting too quickly and leaking into the oil before the coating is crisp.
Instructions
- Set up breading station: Place flour in one shallow dish, whisk eggs and milk in a second dish, and combine breadcrumbs, Parmesan, garlic powder, oregano, basil, and salt in a third dish.
- Coat each cheese stick in flour, shaking off excess. Dip in egg mixture, then roll in breadcrumb mixture, pressing gently to adhere.
- For extra crispiness, dip coated sticks back into egg mixture and breadcrumbs for a second coat.
- Place breaded cheese sticks on a baking sheet lined with parchment paper. Freeze for at least 1 hour or up to overnight.
- Heat oil in a large, heavy pot to 350°F. Use a thermometer to monitor temperature.
- Fry cheese sticks in batches of 4-5 for 1-2 minutes until golden brown and crispy, turning as needed.
- Remove with a slotted spoon and drain on paper towels. Allow to rest for 1-2 minutes before serving.
- Serve immediately with warmed marinara sauce for dipping.
Plating
Arrange mozzarella sticks in a vertical stack or in rows on a rectangular plate. Serve marinara sauce in a small ramekin on the side. Garnish with a light sprinkle of chopped fresh parsley and grated Parmesan cheese if desired.
Storage & Reheating
Mozzarella sticks are best enjoyed immediately after cooking. Uncooked breaded sticks can be frozen for up to 1 month in an airtight container. Fry directly from frozen, adding 30 seconds to the cooking time. Marinara sauce can be refrigerated for up to 5 days.
About This Recipe
This recipe recreates The Ground Round's popular mozzarella sticks, known for their perfect balance of crispy exterior and gooey, stretchy interior. The double breading technique ensures a thick, crunchy coating that doesn't fall apart when bitten. The seasoned breadcrumb mixture provides authentic Italian flavor that complements the classic marinara dipping sauce.