Ingredients
Method
Preheat & Heat the Oil
- Preheat the oven to 275°F (135°C). Fill a heavy 7–8 quart pot just over halfway with oil and heat to 350°F (175°C). Set a cooling rack over a baking sheet for draining.
Make the Italian Breadcrumbs
- Spread the white bread slices on a baking sheet. Bake for 15 minutes, until completely dry and lightly toasted. Cool fully, then pulse in a food processor in batches until fine. On the final batch, add salt, basil, oregano, black pepper, and garlic powder. Process again until fully combined. Transfer crumbs to a bowl.
Prepare the Breading Stations
- Place flour into one bowl. In another bowl, whisk the eggs until smooth. Keep breadcrumbs in their own bowl.
Cut the Mozzarella
- Slice the cold mozzarella blocks into ½-inch (12 mm) batons. Consistent sizing ensures even frying.
Bread the Mozzarella (Double Coat)
- Dip each cheese baton into the flour → shake off excess. Then dip into the eggs → let excess drip off. Coat fully in the seasoned breadcrumbs → press gently to adhere. Repeat the entire breading process to create a double coating. Arrange breaded sticks on a tray.
Fry the Mozzarella Sticks
- Working in batches, fry for 1–3 minutes until crisp and golden. Transfer to the cooling rack to drain and sprinkle lightly with salt.
Make the Dipping Sauce
- In a bowl, whisk together mayonnaise, ketchup, sriracha, Dijon, grated garlic, mushroom powder, and Worcestershire. Chill until ready to serve.
Notes
- Double-coating is non-negotiable — it prevents the cheese from leaking out during frying.
- Mozzarella must be very cold; keep cut sticks in the freezer for 10–15 minutes before breading if your kitchen is warm.
- If oil temperature drops below 340°F, the coating will absorb oil and soften. Fry in small batches.
- For extra crunch, add ¼ cup panko to the breadcrumb mix.