Mozzarella Sticks

The first time I made mozzarella sticks, I learned the hard way why recipes emphasize freezing. I was hosting a game night and thought I could skip that step. The cheese instantly escaped into the hot oil, creating these strange cheese clouds that my friends still tease me about. Now I know that hour in the freezer is absolutely non-negotiable.

My daughter helped me make these last weekend, and watching her carefully dip each stick in the flour, then egg, then breadcrumbs was genuinely sweet. She took the double coating very seriously and insisted on arranging them in perfect rows on the baking sheet. Cooking together like that, with the anticipation of something delicious ahead, is one of my favorite kinds of afternoons.

Ingredients

• 400 g mozzarella cheese: Cut these into sticks about the size of your finger. Fresh mozzarella works, but low moisture mozzarella holds its shape better during frying
• 1 cup all-purpose flour: This is your first defense against cheese escape. Make sure to shake off excess so the coating does not become too thick
• 2 large eggs: Whisk these with a splash of milk to create the perfect adhesive for your breadcrumbs to cling to
• 2 cups breadcrumbs: Panko breadcrumbs create that restaurant style crunch we are all after, but regular ones work perfectly fine too
• ½ tsp garlic powder: This subtle savory note makes all the difference in the flavor profile
• ½ tsp Italian herbs: Dried oregano and basil bring that classic pizza parlor taste everyone recognizes
• Vegetable oil: You need enough to submerge the sticks completely. Canola or peanut oil also work beautifully
• Marinara sauce: Warm this up while you fry so everything hits the table at the perfect temperature

Instructions

Set up your dipping stations:

Arrange three shallow bowls in a row. Flour goes first, then egg whisked with milk, then breadcrumbs mixed with your seasonings. This assembly line approach keeps things tidy and efficient.

Coat each stick twice:

Dredge the mozzarella in flour, dip in egg, coat in breadcrumbs, then repeat the egg and breadcrumb steps. This double coating is what creates that satisfyingly thick crunch.

Freeze until firm:

Lay your coated sticks on a parchment lined baking sheet and freeze for at least an hour. Trust me, this step is what keeps the cheese inside where it belongs.

Heat your oil:

Bring your oil to 180°C (350°F). If you do not have a thermometer, drop in a small piece of bread. When it sizzles and turns golden quickly, you are ready.

Fry in batches:

Cook just a few sticks at a time for 1 to 2 minutes until golden brown. Overcrowding drops the oil temperature and leads to soggy sticks, which no one wants.

Drain and serve:

Lift them out with a slotted spoon and let them rest on paper towels for just a moment before serving. They are best eaten immediately while that cheese is still molten.

Save

These became my go to contribution for every family gathering after my nephew dubbed them Uncle Sticks. He was about seven at the time and could not quite say mozzarella. Now, years later, he still requests them every time he visits, and I always make sure to have an extra batch hidden away just for him.

The Double Coating Secret

That extra dip in egg and breadcrumbs might seem excessive, but it creates that substantial crunch you get in restaurants. Single coated sticks tend to have a thin, delicate layer that can slip off. The double coat adheres better and holds up beautifully to the hot oil, giving you that satisfying shatter when you bite in.

Oil Temperature Wisdom

Too cold and your sticks will absorb oil, turning heavy and greasy. Too hot and the coating burns before the cheese melts. That sweet spot around 350°F creates the perfect crispy exterior while giving the cheese just enough time to soften into that irresistible pull. Invest in a kitchen thermometer or learn the bread test trick.

Make Ahead Magic

You can freeze the coated sticks for up to two weeks before frying. Pull them straight from the freezer into the hot oil. Just add an extra 30 seconds to the frying time. This makes them incredibly convenient for entertaining.

• Freeze them on the baking sheet first so they do not stick together
• Once frozen solid, transfer them to a freezer bag for easier storage
• Always fry frozen, never thawed, for the best results

Save

There is something so satisfying about making these at home. They are infinitely better than anything you can buy frozen, and the pride of pulling off that perfect crunch is absolutely worth the effort.

Recipe FAQs

→ How do I prevent cheese from leaking during frying?

Freeze the coated mozzarella sticks for at least 1 hour before frying. This firms up the cheese and creates a barrier that prevents melting cheese from escaping the coating.

→ Can I bake these instead of frying?

Yes, bake at 400°F (200°C) for 10-15 minutes until golden and crispy. The texture will be slightly less crunchy than deep-fried versions.

→ Why double-coat with egg and breadcrumbs?

Double coating creates an extra thick, crunchy layer that better contains the melting cheese and provides satisfying texture in every bite.

→ How long should I fry each batch?

Fry for 1–2 minutes at 180°C (350°F), turning occasionally, until golden brown. Don't overcrowd the pot or the temperature will drop too much.

→ Can I make these gluten-free?

Absolutely. Substitute regular flour and breadcrumbs with gluten-free alternatives. The coating method remains exactly the same.

→ What's the best cheese to use?

Low-moisture mozzarella works best—it melts beautifully without becoming too watery. Cut into uniform sticks for even cooking.