Homemade Mozzarella Sticks
Crispy, cheesy, and full of flavor, these homemade mozzarella sticks are perfect for snacking, entertaining, or meal prepping. With a crunchy panko coating and gooey mozzarella center, they’re satisfying and easy to make. Bake, fry, or air fry for a quick, protein-packed appetizer everyone will love.
Equipment
- Mixing bowls (3)
- Shallow dishes or bowls (3)
- Ziploc bag (1)
- Rolling pin or mallet (1)
- Wire cooking rack (1)
- Baking sheet – 1
- Medium-sized saucepan (1)
- Cooking thermometer (1)
- Tongs or slotted spoon (1)
- Paper towels – for draining
Ingredients
- 1½ cups 106 g plain panko breadcrumbs
- ½ teaspoon Italian seasoning
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon table salt
- 2 large eggs
- ½ cup 63 g all-purpose flour
- 1 lb whole milk mozzarella block or 15 whole milk string cheeses
- Vegetable oil for frying
- Marinara sauce for dipping, optional
Instructions
- Prepare the Breadcrumb Mixture: Place 1½ cups (106 g) plain panko breadcrumbs into a resealable plastic bag. Use a rolling pin or mallet to crush the crumbs until they are fine. Pour the crushed panko into a shallow dish. Add ½ teaspoon Italian seasoning, ½ teaspoon dried parsley, ¼ teaspoon garlic powder, ½ teaspoon ground black pepper, and ¼ teaspoon table salt. Stir until everything is evenly combined to create a flavorful coating for the mozzarella sticks.
- Prepare the Egg Wash: Crack 2 large eggs into a shallow bowl and beat with a whisk or fork until smooth and fully blended. This egg mixture will help the flour and panko coating adhere evenly to the mozzarella sticks, ensuring a crunchy, golden crust when cooked.
- Prepare the Flour Coating: Pour ½ cup (63 g) all-purpose flour into another shallow bowl. Spread the flour evenly so it is ready for coating. This layer of flour helps the egg wash stick better to the cheese, which is essential for the final crispy texture.
- Cut and Shape the Cheese: If using a mozzarella block, cut it widthwise into 15 sticks, about ¾-inch thick. If using string cheese, use them as they are. Keep the sticks consistent in size so they cook evenly and look appealing when served.
- Coat the Cheese Sticks: Work one stick at a time. First, coat it evenly in flour and shake off excess. Then dip it into the beaten eggs, allowing extra egg to drip off. Next, press it firmly into the seasoned panko mixture until completely coated. Repeat for all sticks. For an extra-crispy coating, repeat the egg and panko steps once more.
- Chill the Breaded Sticks: Arrange the coated sticks on a wire rack set over a baking sheet. Place them in the freezer for at least one hour. Chilling is essential to help the coating stick and prevent the cheese from melting too quickly during cooking. If making in advance, transfer sticks to an airtight container after the first hour and store in the freezer.
- Heat the Oil for Frying: Fill a medium saucepan with about 3 inches of vegetable oil. Attach a thermometer to the side of the pan without touching the bottom. Heat over medium heat until oil reaches 350°F (175°C). Maintaining this temperature ensures the mozzarella sticks cook evenly without becoming greasy or burnt.
- Fry the Mozzarella Sticks: Work in batches to avoid overcrowding. Remove two sticks from the freezer at a time and gently place them in the hot oil using tongs or a slotted spoon. Fry for about 1 minute, or until golden brown. Remove and drain on paper towels. Allow oil to return to temperature before adding the next batch.
- Bake as an Alternative: Preheat oven to 415°F (210°C). Line a baking sheet with aluminum foil and lightly spray with cooking spray. Arrange sticks at least 1 inch apart. Bake for 10–15 minutes, turning halfway through, until golden brown. Baking produces a lighter version, though it will not be as crisp as frying.
- Air Fry as an Alternative: Preheat air fryer to 390°F (200°C). Spray the basket lightly with cooking spray. Place sticks without crowding, and spray again lightly. Cook for 6–8 minutes, flipping halfway through for even browning. Air frying gives a crispy texture with less oil and mess.
- Serve and Enjoy: Serve mozzarella sticks warm, ideally with marinara or your preferred dipping sauce. Their golden crust and melted interior make them irresistible. They’re perfect for parties, appetizers, or a satisfying snack. For the best texture, enjoy immediately after cooking.
Notes
- Freeze breaded mozzarella sticks for at least 1 hour before cooking to help the coating stick and prevent cheese from leaking.
- For extra crunch, double-dip sticks in egg and breadcrumbs before freezing.
- Use whole milk mozzarella for the creamiest melt and best flavor.
- Keep cheese sticks uniform in size for even cooking.
- Maintain oil temperature at 350°F (175°C) when frying to ensure a golden, crisp crust.
- Avoid overcrowding the pan while frying to prevent lowering the oil temperature and soggy coating.
- If using string cheese, keep them wrapped until ready to bread to prevent melting during preparation.
- Baking or air frying is a lighter alternative but will result in slightly less crisp texture compared to frying.
- Serve mozzarella sticks warm for the best flavor and texture.
- Pair with marinara, ranch, garlic aioli, or spicy dipping sauces for variety.
