Crispy gooey mozzarella sticks (Printable Version)

Golden fried cheese sticks with crunchy coating and gooey center, ideal for dipping into tomato sauce.

# What You'll Need:

→ Cheese

01 - 14 oz mozzarella cheese, cut into ½ x 3-inch sticks

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 2 cups panko breadcrumbs
06 - ½ tsp garlic powder
07 - ½ tsp dried Italian herbs
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ For Frying

10 - Vegetable oil for deep frying

→ To Serve

11 - Marinara sauce for dipping

# Method:

01 - Place flour in one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine panko breadcrumbs with garlic powder, Italian herbs, salt, and black pepper.
02 - Dredge each mozzarella stick in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly in breadcrumb mixture. Repeat egg and breadcrumb steps to double-coat each stick for optimal crust.
03 - Arrange breaded sticks on a parchment-lined baking sheet and freeze for at least 1 hour to ensure cheese retains its shape during frying.
04 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (180°C).
05 - Fry sticks in batches for 1 to 2 minutes, turning occasionally until golden brown and crisp. Avoid overcrowding the oil.
06 - Remove sticks with a slotted spoon and drain on paper towels to remove excess oil.
07 - Present immediately with warm marinara sauce for dipping.

# Expert Suggestions:

01 -
  • The contrast between that shattering golden crust and the melted cheese inside is honestly addictive in ways you won't expect.
  • They're foolproof once you understand the freezing trick, and you can make them ahead for instant cravings or last-minute guests.
  • They transform into comfort food that somehow feels fancy enough to serve at parties.
02 -
  • Skipping the freeze step will cost you, every time—the cheese will leak out into the oil and create a mess that's hard to clean up.
  • The double coating isn't just for show; it's what keeps the cheese from escaping and gives you that satisfying crunch that makes the whole thing work.
03 -
  • The double coating step looks tedious but saves you from leaky cheese disasters and gives you way more crunch, so don't skip it even when you're in a hurry.
  • Keep the oil temperature steady by not crowding the pot and giving it thirty seconds to recover between batches.
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