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Crispy Fried Mozzarella Sticks

A close-up shot of crispy, golden brown mozzarella sticks on a white plate, with one stick showing gooey, melted cheese.
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Learn how to make classic fried mozzarella sticks at home with a crispy breadcrumb coating and a gooey, cheesy center. Perfect as an appetizer.

Ingredients

Scale
  • 1 pound mozzarella cheese, cut into 1/2-inch thick sticks
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • Marinara sauce, for serving

Instructions

  1. Pat the mozzarella sticks completely dry with paper towels. This is crucial for the breading to adhere.
  2. Set up a breading station with three shallow dishes. Place the flour in the first dish. In the second dish, whisk the eggs. In the third dish, combine the panko breadcrumbs, Italian seasoning, garlic powder, salt, and pepper.
  3. Dredge each mozzarella stick first in the flour, shaking off any excess.
  4. Dip the floured stick into the beaten eggs, ensuring it’s fully coated.
  5. Roll the egg-coated stick in the seasoned panko breadcrumbs, pressing gently to make sure the crumbs stick well.
  6. Place the breaded mozzarella sticks on a baking sheet lined with parchment paper.
  7. For best results, freeze the breaded mozzarella sticks for at least 1 hour. This helps prevent the cheese from melting out during frying.
  8. In a heavy-bottomed pot or Dutch oven, heat about 3 inches of vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  9. Carefully add the frozen mozzarella sticks to the hot oil, working in batches to avoid overcrowding the pot.
  10. Fry for 2-3 minutes, or until golden brown and crispy.
  11. Remove the mozzarella sticks with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
  12. Serve immediately with marinara sauce for dipping.

Notes

  • For an even crispier coating, you can double-bread the mozzarella sticks: dredge in flour, dip in egg, coat in breadcrumbs, then dip in egg again and coat in breadcrumbs a second time.
  • If you don’t have panko, regular breadcrumbs can be used, but panko provides a superior crunch.
  • Ensure your oil is at the correct temperature. If it’s too cool, the mozzarella sticks will absorb too much oil and become greasy. If it’s too hot, the coating will burn before the cheese melts.
  • These are best enjoyed immediately after frying.

Nutrition

Find it online: https://www.unfoldrecipes.com/mozzarella-sticks-recipe/