Go Back

Crispy and Cheesy Mozzarella Sticks

Delicious homemade mozzarella sticks with a crispy crust and gooey cheese, perfect for family gatherings or movie nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the mozzarella sticks
  • 12 oz mozzarella cheese sticks
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup breadcrumbs panko recommended for extra crunch
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp Italian herbs such as oregano and basil
  • Oil for frying (such as vegetable oil)

Method
 

Preparation
  1. Cut the mozzarella sticks in half if you prefer shorter pieces, placing them on a plate.
  2. In three separate bowls, prepare your stations: Place the flour in one, beat the eggs in the second, and mix the breadcrumbs with salt, pepper, garlic powder, and Italian herbs in the third.
  3. Dust each mozzarella stick in flour, shaking off the excess. Dip it into the beaten eggs, ensuring it’s fully coated. Roll it in the seasoned breadcrumbs, pressing lightly to adhere the crumbs. Repeat this process until all sticks are coated.
  4. Place the breaded mozzarella sticks on a baking sheet and freeze for at least 30 minutes.
  5. In a deep frying pan or pot, heat about 2 inches of oil on medium heat until it reaches 350°F (175°C).
Cooking
  1. Carefully add a few mozzarella sticks to the hot oil at a time, avoiding overcrowding. Fry for about 2-3 minutes until golden and crispy.
  2. Use a slotted spoon to transfer them onto a plate lined with paper towels to drain excess oil.
Serving
  1. Enjoy your homemade mozzarella sticks while they’re warm, serving with marinara sauce or your favorite dipping sauce.

Notes

For the best stretch and flavor, opt for part-skim mozzarella and use panko breadcrumbs for an extra crispy coating. Don't skip freezing the breaded sticks to achieve the perfect crunch, and monitor the oil temperature to avoid absorption of excess oil. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month.