Mozzarella Sticks

There's something irresistible about pulling apart a perfectly fried mozzarella stick, watching that stretch of melted cheese bridge from the crispy coating to your dipping sauce. I've made these countless times for game nights and casual gatherings, and they disappear faster than anything else on the table.

Last Super Bowl, I made three batches and still ran out before halftime. My brother-in-law stood by the stove, eating them straight from the paper towels, claiming quality control was necessary. Now I double the recipe automatically.

Ingredients

• Mozzarella cheese: Cut your sticks while the cheese is cold for cleaner edges, and pat them dry before breading to help the coating adhere properly
• All-purpose flour: This first layer creates the crucial foundation that helps the egg wash stick and prevents cheese explosions in hot oil
• Eggs and milk: Whisking the milk into the eggs creates a smoother, more cohesive wash that coats evenly without clumping
• Panko breadcrumbs: Their larger, irregular flakes create superior crunch compared to standard breadcrumbs, giving you that restaurant-style exterior
• Garlic powder and Italian herbs: These seasonings transform plain breading into something aromatic and savory that complements the mild cheese
• Salt and pepper: Essential for balancing the richness and bringing out the flavor in every layer
• Vegetable oil: Choose a neutral oil with a high smoke point for consistent, clean frying results

Instructions

Set up your dipping stations:

Arrange three shallow bowls in a line, one with flour, one with whisked egg and milk mixture, and one with seasoned breadcrumbs. This assembly-line setup makes the process smooth and prevents cross-contamination between bowls.

Coat each stick twice:

Dredge mozzarella sticks through flour, then egg, then breadcrumbs. Repeat the egg and breadcrumb steps for that extra-crunchy double coating. The first layer anchors the breading, while the second creates the substantial crunch everyone loves.

Freeze before frying:

Arrange coated sticks on a parchment-lined baking sheet and freeze for at least one hour. This step firms up the cheese so it stays put while the exterior achieves golden perfection, preventing that disappointing cheese leakage.

Heat your oil properly:

Bring vegetable oil to 180°C (350°F) in a deep fryer or heavy pot. The right temperature is everything, too cool and they'll absorb oil, too hot and they'll burn before the cheese melts through.

Fry in small batches:

Cook just a few sticks at a time, turning occasionally for even coloring, for about 1 to 2 minutes until golden brown. Crowding the pan drops the oil temperature and leads to soggy, greasy results.

Drain and serve:

Lift finished sticks with a slotted spoon and let them drain briefly on paper towels. Serve immediately while the cheese is still gloriously molten, with warm marinara sauce for dipping.

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These have become my go-to comfort food, turning ordinary Tuesday dinners into something worth celebrating with their simple, satisfying perfection.

Make Them Your Own

Once you've mastered the basic technique, try adding chili flakes to the breadcrumb mixture for heat, or experiment with different cheeses. Provolone adds a sharper bite, while pepper jack introduces gentle spice throughout the coating.

Serving Suggestions

Beyond classic marinara, these mozzarella sticks shine alongside garlic aioli, spicy arrabbiata, or even a simple herb-infused tomato soup. They're substantial enough to serve as a casual dinner with a big green salad.

Storage and Reheating

Leftover cooked sticks can be refrigerated for up to three days, though they're truly best fresh from the fryer. To reheat, place them in a 400°F oven for about 8 minutes, which helps restore some crispness to the coating.

• Air fryer reheating at 375°F for 3-4 minutes works surprisingly well for reviving the crunch
• Never microwave leftover mozzarella sticks, as the coating becomes tough and the cheese loses its appealing stretch
• Uncooked frozen sticks can be stored for up to a month and fried directly from frozen, just add an extra minute to cooking time

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There's no shame in eating these straight from the paper towels while standing at the counter, sometimes that's exactly when they taste best.

Recipe Questions & Answers

→ Why freeze mozzarella sticks before frying?

Freezing firms up the cheese coating, preventing it from leaking into the hot oil. This step ensures the cheese melts perfectly inside while maintaining that crispy golden exterior.

→ Can I bake these instead of frying?

Yes, bake at 400°F (200°C) for 10-12 minutes until golden. The texture will be slightly less crispy than deep-fried, but still delicious and lighter.

→ How long do homemade mozzarella sticks last?

Store uncooked frozen sticks for up to 3 months. Once fried, they're best enjoyed immediately but can be refrigerated for 2-3 days and reheated in an oven.

→ What oil works best for frying?

Vegetable, canola, or peanut oil all work well due to their high smoke points. Heat to 350°F (180°C) for optimal crispy results without burning.

→ How do I prevent cheese from leaking during frying?

Double-coating with egg and breadcrumbs creates a sturdy seal. Freezing for at least one hour before frying is essential—it solidifies the coating and keeps everything intact.