Crispy Mozzarella Sticks (Print version)

Golden crunchy mozzarella sticks with a gooey interior served with marinara sauce for dipping.

# What You Need:

→ Cheese

01 - 14 oz mozzarella cheese, cut into ½ x 3-inch sticks

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 2 cups breadcrumbs (preferably panko)
06 - ½ tsp garlic powder
07 - ½ tsp dried Italian herbs
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ For Frying

10 - Vegetable oil for deep frying

→ To Serve

11 - Marinara sauce for dipping

# How To Make It:

01 - Place flour in a shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine breadcrumbs with garlic powder, Italian herbs, salt, and pepper.
02 - Dredge each cheese stick in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumb mixture. For best coverage, repeat egg and breadcrumb steps to double-coat.
03 - Arrange coated mozzarella sticks on a parchment-lined baking sheet. Freeze for at least 1 hour until firm to prevent leaking during frying.
04 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (180°C).
05 - Fry sticks in batches for 1–2 minutes, turning occasionally until golden brown and crisp. Avoid overcrowding.
06 - Remove sticks with a slotted spoon and drain on paper towels. Serve immediately with warm marinara sauce.

# Expert Tips:

01 -
  • That crackling, satisfying crunch followed by a warm cheese pull is honestly addictive and worth the few minutes of prep.
  • They're way easier to make at home than you'd think, and your homemade version will put store-bought frozen sticks to shame.
  • You control exactly what goes in them, so no mystery ingredients or weird aftertastes.
02 -
  • Skipping the freezing step will result in cheese leaking everywhere—I learned this the hard way and ended up with a pot of cheesy oil and disappointment.
  • Double coating isn't just fancy; it's the difference between a thin, fragile shell and that satisfying crunch that holds up to dunking.
03 -
  • If you want a spicy version, mix a pinch of chili flakes into the breadcrumb mixture—it adds a subtle kick that pairs surprisingly well with the coolness of melted cheese.
  • A thermometer for oil temperature is genuinely worth the small investment because it removes all the guesswork from frying.
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