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Jump to Recipe | Save RecipeYour local chain restaurants and fast food joints have nothing on these Homemade Mozzarella Sticks. Gooey, melted mozzarella cheese is centered around a shell of perfectly fried, flavorful as can be breadcrumbs. Consider making a double batch, because these things fly off the serving platter!
It’s okay – we’ve all been there. That feeling when you’re about three drinks in at the bar and your eye sneaks over to the appetizer menu, and what do you see? Mozzarella sticks! When you get them, though, they always seem to be more breading than cheese. While not bad, they don’t ever quite hit the spot, no matter how many drinks in you are!
I don’t think there are a lot of things more satisfying than a good cheese pull, and these freshly fried mozzarella sticks always yield the best ones. Since there’s just enough breadcrumbs fried around the cheese to give it a good crunch, you get the perfect amount of cheese with each bite as well. The ratio here is perfect!
Make these homemade mozzarella sticks for your next party! They’re here just in time for Superbowl Sunday, and I can’t think of a finger food that pairs better with beer and football. Well, I’m sure there are some, but these mozzarella sticks are ALWAYS a crowd pleaser!
Ingredients for homemade mozzarella sticks:
- Flour – All-purpose flour will do the trick.
- Eggs – The darker gold the yolk is, the higher quality it is.
- Water
- Breadcrumbs – Use plain ones that have no additional flavor.
- Panko crumbs – Using both types of breadcrumbs helps create a great crunch!
- Italian seasoning – No mozzarella sticks are ever complete without this.
- Salt – Just a pinch!
- Garlic powder – If you really love garlic, you can toss a little extra in the mix.
- Pepper – Freshly cracked black pepper yields the best flavor.
- Mozzarella sticks – This is just plain old string cheese!
- Canola oil – Use this for frying the mozzarella sticks.
Tips on frying mozzarella sticks
Work in batches. It’s important to work in batches because if you over crowd the pan, the temperature of the oil will decrease. You’ll end up with oily, under-cooked mozzarella sticks.
Follow the instructions. The instructions require freezing so allot for that and it’s a must especially since you don’t want a gooey cheesy mess in your frying oil!
FAQs
Do I really need to freeze the mozzarella sticks before deep frying them? Yes, if you don’t freeze the mozzarella sticks before deep frying they are likely to leak out of the breading before it has a chance to brown.
Is it important to dip the mozzarella sticks into the egg and breading twice. This is definitely preferable. It gives a thicker crust and a better casing for the mozzarella cheese (keeping it all inside).
I don’t have any cheese sticks, can I make these with a block of cheese? Yes! That actually works really well. Just be sure to cut the cheese into uniform sized bricks.
How should I serve mozzarella sticks? These appetizers should always be served with a side of your favorite marinara sauce for dipping!
Storage, reheating, and making-ahead instructions
How long will they stay fresh? Place the mozzarella sticks in an airtight container (or sandwich bag) and keep them refrigerated for up to 5 days, or frozen for up to 2 months.
How would you recommend reheating these? If you have an airfryer, this is the best way. Set the airfryer for 375 degrees and cook the mozzarella sticks for 4 minutes, turn them and cook for another 4 minutes. If you don’t have an airfryer, bake them in a 350 degree oven for 10 minutes or until hot and crispy.
Can I make these ahead and fry them later? Yes! After you’ve frozen them on a tray, just move them into freezer bags. Then you can just fry up the amount you want at one time.
Serve all the best finger foods at your next party!
Air Fryer Sweet Chili Chicken Wings
Homemade Mozzarella Sticks
Ingredients
- ⅓ cup flour
- 3 eggs
- 2 Tablespoon water
- 1 cup plain breadcrumbs
- 1 cup panko crumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 16 mozzarella sticks (string cheese), cut in half
- 1 cup canola oil
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Equipment
Instructions
- Place the flour in a bowl and set it aside.
- Whisk the eggs and water together in a small bowl. Set this next to the bowl of flour.
- Mix the panko, bread crumbs, Italian seasoning, salt, garlic powder, and pepper in another small bowl and set this next to the bowl with the beaten eggs.
- Prepare a tray lined with parchment paper and set this next to the bowl with the bread crumb mixture.
- Use tongs to place each mozzarella stick into the flour mixture (cover completely), then dip it into the egg mixture, then completely cover it with the bread crumb mixture and set it onto the prepared tray.
- When all of the mozzarella sticks have had one coat of breading we are going to give them a second coating. This time, flour is not needed. So again using the tongs, place each bread stick in the egg mixture and then coat completely with the bread crumb mixture (sides and ends as well). Again place these on the tray.
- Freeze the coated mozzarella sticks for at least 1 hour.
- Heat the oil in a heavy skillet, or dutch oven, to a temperature of 325 °F – 350 °F. (Pay attention to how quickly they are browning and adjust your temperature)
- Place a place lined with paper towels next to the deep frying station.
- Fry mozzarella sticks for a minute or two per side, or until golden brown. Do not crowd the pan as it will drop the temperature of the oil.
- Remove mozzarella sticks to the plate lined with paper towels.
- Serve with marinara sauce on the side if you like.
Recipe Notes
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.