Riggs Sauce Recipes: Crispy Homemade Mozzarella Sticks Served with Riggs Sauce

Crunchy mozzarella sticks only work when three things happen at once: the coating shatters, the cheese stretches, and the sauce is bold enough to cut through the richness. This Homemade mozzarella stick recipe gives you all three, with your favorite Riggs Sauce marinara to dip.

The trick is freezing the breaded cheese before frying. That one step keeps the mozzarella inside long enough for the crust to turn golden brown.

A crisp coating and tangy sauce make the first bite count.

Gather the ingredients before you start

This recipe makes about 16 mozzarella sticks, enough for 4 servings as an appetizer.

For the mozzarella sticks

• 8 mozzarella string cheese sticks, cut in half

• 2 large eggs

• 2 tablespoons milk

• 1 cup all-purpose flour

• 1 1/2 cups Italian-style breadcrumbs

• 1/2 cup panko breadcrumbs

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried oregano

• 1/4 teaspoon black pepper

• 1/4 teaspoon kosher salt

• Olive oil, for frying

• 1/2 cup of your choice of Riggs Sauce

  
  

Set up a clean breading station

Line a baking sheet with parchment paper. Place three shallow bowls on the counter.

Put the flour in the first bowl.

Whisk the eggs and milk together in the second bowl.

Mix the Italian breadcrumbs, panko, garlic powder, onion powder, oregano, salt, and pepper in the third bowl.

The panko gives the coating extra crunch, while the finer breadcrumbs cover the cheese more evenly. Using both makes a stronger crust.

A tidy setup makes breading faster and less messy.

Bread the mozzarella sticks twice

1. Coat the cheese in flour

   Roll each mozzarella piece in flour and shake off the extra. The flour helps the egg stick.

2. Dip it in egg

   Coat the floured cheese in the egg mixture. Let the excess drip back into the bowl.

3. Press it into breadcrumbs

   Roll the cheese in the breadcrumb mixture. Press gently so the coating sticks to every side.

4. Repeat the egg and breadcrumb steps

   Dip the coated cheese back into the egg, then into the breadcrumbs again. This second layer matters. It helps seal the cheese and gives the sticks their crisp shell.

5. Freeze the breaded sticks

   Place the mozzarella sticks on the prepared baking sheet. Freeze for at least 1 hour.

   Do not skip the freezer. Cold cheese fries more safely and gives the crust time to brown before the center melts too far.

Warm the Riggs Sauce while the sticks chill

In a small saucepan, add your desired amount of Riggs Sauce. Keep the heat low to medium and stir frequently to avoid burning. Once the sauce is steaming turn the heat off and keep the pot on the stove while you fry the mozzarella sticks.

A good dipping sauce should be thick enough to cling to the mozzarella stick, not run off like soup.

Simmering the sauce gives it a thicker, richer texture.

Fry the mozzarella sticks until golden

Pour about 2 inches of olive oil into a heavy-bottomed pot or deep skillet. Heat the oil to 350°F.

Work in small batches. Add 4 to 5 frozen mozzarella sticks at a time. Fry for 60 to 90 seconds, turning once if needed, until golden brown.

Use a slotted spoon or spider strainer to move them to a paper towel-lined plate. Let them rest for 1 to 2 minutes before serving.

If cheese starts leaking out, the oil may be too hot, the sticks may not be frozen enough, or the coating may have a thin spot. A little cheese escape is normal, but the goal is to keep most of it inside.

Serve them while the cheese still stretches

Spoon the warm Riggs Sauce into a small bowl and set it beside the mozzarella sticks. Add a sprinkle of Parmesan, chopped parsley, or extra oregano if you like.

Serve right away. Mozzarella sticks taste best when the crust is freshly fried and the center is soft and stretchy.

For a fuller appetizer plate, pair them with:

• Garlic bread

• Caesar salad

• Pepperoni slices

• Roasted vegetables

• A simple green salad with Italian dressing

  
  

Serve the sticks hot so the cheese stays soft and stretchy. Dip and enjoy!

Store and reheat leftovers the right way

Store leftover mozzarella sticks in an airtight container in the refrigerator for up to 3 days. Keep the sauce in a separate container.

For the best texture, reheat the sticks in an air fryer or oven at 375°F until hot and crisp. Avoid the microwave if you can. It softens the coating and can make the cheese rubbery.

You can also freeze uncooked breaded mozzarella sticks for later. Once frozen solid, move them to a freezer bag. Fry straight from frozen, adding a little extra time if needed.

What success looks like

The finished mozzarella sticks should be deeply golden, crisp on the outside, and molten in the middle. The Riggs Sauce should taste bright, garlicky, lightly herby, and thick enough for dipping.

Make the sauce first if you want an easier cooking flow, then fry the sticks right before serving. That way, every bite lands hot, crunchy, and ready for a generous dip.