Crispy Mozzarella Sticks

The smell of frying cheese instantly transports me back to college game nights when my roommate and I would attempt homemade appetizers between studying. We learned quickly that mozzarella sticks are deceptively simple—get the coating right and you're golden, but rush the process and you end up with melty cheese escaping into hot oil. These crispy, gooey sticks became our reward after long weeks of exams, always disappearing faster than we could fry them.

Last summer I made these for a backyard movie night and watched three kids literally cheer when the first batch came out of the oil. There's something universally comforting about pulling apart a hot mozzarella stick and seeing that signature cheese stretch. Even my friend who claims to hate appetizers couldn't stop at just one.

Ingredients

• Mozzarella cheese: Cutting sticks yourself from a block gives you better control over size than pre-cut string cheese
• All-purpose flour: Creates the first barrier that helps the egg wash stick to the cheese
• Eggs and milk: Whisked together, this mixture acts as the glue between flour and breadcrumbs
• Panko breadcrumbs: The larger crumbs create an extra crispy texture that regular breadcrumbs can't match
• Garlic powder and Italian herbs: Infuse the breading with flavor so every bite tastes seasoned
• Salt and pepper: Essential for balancing the rich cheese
• Vegetable oil: Needs a high smoke point for deep frying at the right temperature
• Marinara sauce: The acidic tomato sauce cuts through all that fried cheese perfectly

Instructions

Set up your breading station:

Arrange three shallow bowls in a line—flour in the first, whisked eggs and milk in the second, and breadcrumbs mixed with garlic powder, Italian herbs, salt, and pepper in the third. This assembly line approach keeps your hands from becoming a sticky mess.

Coat the cheese sticks:

Dredge each mozzarella stick in flour, shaking off any excess. Dip it into the egg mixture, then press it firmly into the breadcrumbs. For the crunchiest results, repeat the egg and breadcrumb steps to double-coat each stick.

Freeze before frying:

Place the coated sticks on a parchment-lined baking sheet and freeze for at least one hour until firm. This step is crucial—firm cheese holds its shape better in hot oil.

Heat the oil:

Pour vegetable oil into a deep fryer or heavy-bottomed pot until it's about two inches deep. Heat to 350°F, maintaining this temperature throughout frying for the crispiest results.

Fry in batches:

Carefully drop a few frozen sticks into the hot oil, frying for one to two minutes while turning occasionally. Pull them out when they're golden brown all over and drain on paper towels.

Serve immediately:

These are best eaten hot while the cheese is still molten. Pair with warm marinara sauce for the classic dipping experience.

Pin It

My nephew started calling me the cheese stick aunt after I made these for his birthday party last year. Seeing kids crowd around the kitchen waiting for the next batch, marinara sauce already on their forks, reminded me why simple comfort food matters.

Making Them Ahead

You can bread and freeze these sticks for up to a month before frying. I love keeping a stash in the freezer for unexpected guests or those nights when only something hot and crispy will satisfy.

Oil Temperature Secrets

Too cool and the breading gets greasy before the cheese melts. Too hot and the outside burns while the inside stays cold. An instant thermometer takes all the guesswork out of perfect frying.

Serving Ideas

Beyond the classic marinara, try ranch dressing, spicy arrabbiata, or even garlic aioli. These sticks also make incredible additions to a charcuterie board when you want something hot alongside the cold cuts.

• Let them rest for thirty seconds after frying so you don't burn your tongue
• Keep finished sticks warm in a 200°F oven while you fry remaining batches
• Experiment with different cheeses—provolone adds a nice sharpness

Pin It

Whether you're feeding a crowd or just treating yourself on a Tuesday night, these mozzarella sticks turn any moment into something worth celebrating.

Your Questions Answered

→ Why is freezing the sticks before frying important?

Freezing for at least one hour firms up the coating and chills the cheese, preventing it from leaking out into the hot oil during frying. This step is essential for achieving that perfect gooey center while maintaining a crispy exterior.

→ Can I bake these instead of frying?

Yes, you can bake them at 400°F (200°C) for 12-15 minutes, turning halfway through. However, the texture will be slightly different—baked versions tend to be less crispy than fried ones, though still delicious.

→ What type of cheese works best?

Low-moisture part-skim mozzarella blocks cut into sticks work best. Pre-shredded cheese contains anti-caking agents that prevent proper melting, and fresh mozzarella has too much water content, leading to soggy results.

→ Can I make these ahead of time?

You can bread and freeze the sticks for up to 2 weeks before frying. Fry them straight from the freezer, adding just 30 seconds to the cooking time. They're perfect for party prep.

→ What temperature should the oil be?

Heat your oil to 350°F (180°C). If the oil is too hot, the coating will burn before the cheese melts. If too cool, the sticks will absorb excess oil and become greasy. Use a kitchen thermometer for accuracy.

→ Why double-coat the sticks?

The double coating creates an extra crispy barrier that seals in the cheese. The first layer provides the base while the second adds texture and ensures complete coverage for better structural integrity during frying.