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Crispy Homemade Mozzarella Sticks

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A quick and easy recipe for golden, crunchy mozzarella sticks with a double breading technique and freezing steps to ensure perfect melty cheese and crispy coating.

Ingredients

Scale
  • Mozzarella cheese sticks (regular full-size or mini sticks, preferably whole milk mozzarella)
  • ½ cup all-purpose flour (can substitute gluten-free flour)
  • 2 large eggs, beaten
  • 1 ½ cups Panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning (oregano, basil, thyme mix)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • Vegetable oil or canola oil for frying (high smoke point oil)

Instructions

  1. Unwrap mozzarella sticks and pat dry with paper towels. Cut each stick in half if desired (about 3 inches long). Place on a parchment-lined baking sheet and freeze for at least 1 hour.
  2. Set up three shallow bowls: one with ½ cup flour, one with 2 beaten eggs, and one with a mixture of 1 ½ cups Panko breadcrumbs, ½ cup grated Parmesan, 1 tsp dried Italian seasoning, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp black pepper.
  3. Dredge each frozen stick in flour, shake off excess, dip in beaten eggs, then coat with breadcrumb mixture, pressing gently. Repeat egg and breadcrumb coating for double breading. Place on parchment-lined baking sheet and freeze for 30 minutes.
  4. Heat oil in a deep fryer or heavy-bottomed skillet to 350°F (175°C) to a depth of about 2 inches.
  5. Fry mozzarella sticks in batches of 3-4 for 1-2 minutes until golden brown and crispy, turning halfway through. Drain on paper towels and serve immediately with dipping sauce.

Notes

Freeze mozzarella sticks twice (before and after breading) to prevent cheese leakage. Maintain oil temperature at 350°F for best results. Double breading creates extra crunch. Avoid overcrowding the pan while frying. Use Panko breadcrumbs for superior texture. Drain excess oil on paper towels immediately after frying.

Nutrition

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