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Homemade Mozzarella Sticks Recipe
Ash Tyrrell

Homemade Mozzarella Sticks Recipe

I can't tell you how satisfying it was to bite into these warm, gooey mozzarella sticks right after making them. Crispy on the outside, cheesy on the inside, and bursting with flavor, they were so much better than anything I’ve had from a store or restaurant. 
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Prep Time 25 minutes
Cook Time 3 minutes
1 hour
Ingredients Method Notes

Ingredients
  

  • Panko crumbs 1 ½ cups: This type of breadcrumb gives the coating a crispy texture. Crush them slightly with a rolling pin for the best results.
  • Italian seasoning ½ teaspoon: A blend of herbs that adds a subtle yet savory flavor. Don’t have it? Mix oregano, basil, and thyme for a homemade version.
  • Dried parsley ½ teaspoon: Enhances the coating’s flavor and gives it a pop of color.
  • Garlic powder ¼ teaspoon: Adds a warm, garlicky kick to complement the cheese.
  • Ground black pepper ½ teaspoon: Balances out the flavors with its mild heat.
  • Table salt ¼ teaspoon: Helps bring out all the delicious flavors of the cheese and coating.
  • Large eggs 2: Acts as the glue, helping the breadcrumbs stick to the cheese.
  • All-purpose flour ½ cup: Serves as the base layer for the dredging process. It also helps seal in the cheese.
  • Whole milk mozzarella block 1 pound: The star ingredient! Opt for a block of mozzarella for better flavor and meltiness. String cheese works as a convenient substitute.
  • Vegetable oil as needed: Perfect for deep-frying. Neutral oils like canola can also work.
  • Marinara sauce for dipping: The perfect pairing for these crispy sticks.

Method
 

  1. Start by cutting your mozzarella block into uniform sticks. Aim for a size that’s easy to handle, around the length of your finger. If you’re using string cheese, you’re good to skip this step.
  2. Next, prepare three shallow bowls for your dredging process. Fill one with flour, the second with whisked eggs, and the third with your crushed panko crumbs mixed with Italian seasoning, parsley, garlic powder, black pepper, and salt. Make sure everything is within reach for assembly.
  3. One by one, take each piece of mozzarella and coat it in flour, ensuring all sides are covered. Shake off any excess, then dip it into the egg mixture. Finally, roll it in the seasoned panko crumbs, pressing gently to ensure the crumbs stick. Repeat this process for double coating, which helps create a thicker barrier that keeps the cheese intact during frying.
  4. Once all your mozzarella sticks are breaded, place them on a cooling rack set over a baking sheet. Pop this setup into the freezer for at least one hour. Freezing is crucial to prevent the cheese from oozing out during frying.
  5. Heat your vegetable oil in a medium saucepan over medium heat, using a thermometer to monitor the temperature. Bring the oil to 350°F (175°C). Fry two sticks at a time for about one minute, or until they turn golden brown and crispy. Remove and place them on a paper towel-lined plate to drain excess oil. Repeat until all sticks are fried.

Notes

  • Don’t Skip the Freezing: It’s tempting to rush, but this step prevents the cheese from escaping while frying.
  • Double Dredge for Maximum Crunch: Repeating the flour, egg, and breadcrumb process ensures a thick, crispy crust.
  • Watch Your Oil Temperature: Too hot, and the breadcrumbs burn; too cold, and the sticks absorb too much oil.
  • Use Fresh Marinara Sauce: A homemade dipping sauce elevates the entire experience.
  • Experiment with Additives: Mixing Parmesan, chili flakes, or paprika into the coating adds new dimensions of flavor.