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Easy Crispy Baked Mozzarella Sticks with Marinara

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These crispy baked mozzarella sticks with marinara aren’t a compromise. They’re the version I actually make when I want the real thing—without the oil splatter and guilt that usually follows.

Ingredients

Scale
  • 8 oz (225 g) low-moisture mozzarella cheese block
  • ½ cup (60 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100 g) panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika
  • Olive oil spray
  • 1 can (14 oz / 400 g) crushed tomatoes (preferably San Marzano)
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • Pinch of salt
  • Pinch of sugar
  • Fresh basil leaves (optional, for garnish)

Instructions

  1. Cut the mozzarella block into sticks about ½ inch thick and 3 inches long (about 12-16 sticks). Pat dry with a paper towel.
  2. Set up a breading station with three shallow bowls: first with flour, second with beaten eggs, third with panko breadcrumbs mixed with Italian seasoning, garlic powder, salt, pepper, and paprika.
  3. Coat each mozzarella stick in flour, shaking off excess. Dip in egg, then press into breadcrumb mixture. Repeat the egg and breadcrumb steps for a double coating. Place on a plate or tray.
  4. Freeze the breaded sticks for at least 30 minutes (up to 2 hours or 3 months in a freezer bag).
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top if available.
  6. Place frozen sticks on the wire rack or baking sheet. Spray lightly with olive oil. Bake for 8-10 minutes, flip carefully, spray the other side, and bake another 5-7 minutes until golden brown and cheese is bubbling.
  7. While sticks bake, make marinara: In a small saucepan, heat olive oil over medium heat. Sauté garlic for 30 seconds. Add crushed tomatoes, oregano, salt, and sugar. Simmer 5-7 minutes. Stir in fresh basil if using.
  8. Serve immediately with warm marinara for dipping.

Notes

Freezing the breaded sticks for at least 30 minutes is critical to prevent cheese from leaking. Use low-moisture mozzarella block, not fresh or pre-shredded. Double breading ensures a crispy crust. Spray with olive oil, don’t brush. Watch oven closely in last few minutes. For air fryer: cook at 375°F for 5-6 minutes, flipping halfway.

Nutrition

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