Go Back
Print Recipe

Mozzarella Sticks with Marinara Sauce

These homemade mozzarella sticks transform simple ingredients into an irresistible appetizer that combines the comfort of melted cheese with the satisfaction of a crispy crust. The dual dipping sauces add an extra layer of sophistication, making this recipe perfect for entertaining or when you want to elevate your snacking game. The beauty lies in its versatility – serve them as party appetizers, game day snacks, or a fun weekend cooking project.

Equipment

  • 3 shallow bowls for breading station
  • Baking sheet
  • Parchment paper
  • Paper towels
  • Small saucepans for dips

Ingredients

  • For the Mozzarella Sticks:
  • 16 mozzarella string cheese sticks
  • 2 cups all-purpose flour
  • 4 large eggs
  • 2 tablespoons milk
  • 2 cups Italian seasoned breadcrumbs
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Vegetable oil for frying
  • Salt to taste
  • For the Marinara Sauce:
  • 1 can 14 oz crushed tomatoes
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • For the Creamy Dip:
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon fresh herbs parsley, chives, dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  • Preparation (2 hours before cooking):
  • Cut mozzarella sticks in half if desired
  • Set up breading station with three shallow bowls
  • Mix flour with salt in first bowl
  • Whisk eggs and milk in second bowl
  • Combine breadcrumbs, panko, and seasonings in third bowl
  • Breading Process:
  • Coat each cheese stick in flour
  • Dip in egg mixture
  • Roll in breadcrumb mixture
  • Repeat entire process for double coating
  • Place on parchment-lined baking sheet
  • Freeze for at least 1 hour
  • Sauce Preparation:
  • Marinara: Simmer all ingredients for 15 minutes
  • Creamy Dip: Mix all ingredients, refrigerate
  • Cooking:
  • Heat oil to 350°F (175°C)
  • Fry in batches for 1-2 minutes until golden
  • Drain on paper towels
  • Serve immediately with both sauces

Notes

Double breading is crucial for preventing cheese leakage
Don't skip the freezing step – it ensures the coating stays intact
Maintain oil temperature between batches
Best served immediately while cheese is hot and melty
Leftover sauces can be used for pasta, sandwiches, or other dips