Best fresh mozzarella in Senoia, GA

Served at Revolution, on the charcuterie menu.

Fresh Mozzarella

$6.00

Where this dish comes from

Mozzarella sticks trace their American restaurant history to the 1970s, when they appeared on chain restaurant menus and quickly became one of the most popular appetizers in American food service history. The preparation is a variation on the ancient technique of frying cheese — found across Italian, Spanish, and Eastern European cooking — adapted for American bar food culture. The key insight that makes them work — freezing before frying — is the kind of empirically discovered restaurant technique that doesn't appear in cookbooks but gets passed from line cook to line cook.

Make fresh mozzarella at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

For the Mozzarella Sticks

1 lb low-moisture mozzarella block, cut into 3x1-inch sticks
1 cup all-purpose flour, seasoned
3 eggs, beaten
2 cups Italian breadcrumbs, seasoned
Neutral oil for frying

Set up your breading line: seasoned flour, beaten eggs, Italian breadcrumbs.
Bread each stick: flour, egg, crumbs. Then egg again and crumbs again. The double coat is essential.
Arrange on a parchment-lined sheet pan and freeze for at least 2 hours, up to 1 week ahead.
Fry frozen at 375F for exactly 2 minutes. Do not thaw first or they will leak.
Serve immediately with warm Marinara.

Cheffy’s note

Freeze them. This is not optional advice. If you fry unfrozen mozzarella sticks, the cheese melts faster than the crust sets and you get a puddle of cheese with a loose breading shell sitting in the oil. The freeze is what makes this technically possible. Use low-moisture mozzarella, not fresh — fresh mozzarella is too wet and will explode.