Homemade Mozzarella Sticks
Crunchy on the outside, gooey and stretchy on the inside, these homemade mozzarella sticks use convenient string cheese for an easy, failproof snack. Perfectly breaded, frozen, and fried (or baked/air fried), they’re great for parties, game nights, or anytime cheesy cravings hit.
Equipment
- 3 shallow bowls or plates (for dredging)
- Baking sheet lined with parchment paper
- Wire rack (optional, for draining)
- Heavy-bottomed skillet or deep fryer
- Tongs or slotted spoon
- Paper towels
Ingredients
- 8 sticks string cheese (mozzarella), cut in half if desired
- 1 cup all-purpose flour
- 2 large eggs, beaten with a splash of water or milk
- 1 ½ cups panko breadcrumbs
- ¼ cup grated parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Vegetable or canola oil, for frying
Instructions
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Coat each cheese stick first in flour, shaking off excess.
- Dip into the egg wash, then coat thoroughly with breadcrumbs.
- Repeat the egg wash and breadcrumb steps to create a double coating.
- Place coated sticks on a parchment-lined baking sheet and freeze for at least 1 hour, preferably overnight.
- Heat oil in a skillet or deep fryer to 350–375°F (175–190°C). Fry sticks in batches for 60–90 seconds until golden and crispy. Drain on paper towels. Alternatively, bake at 425°F for 10–12 minutes or air fry at 390°F for 6–8 minutes, flipping halfway.
- Serve immediately with your favorite dipping sauce.
Notes
- Freezing before cooking is essential to prevent cheese from leaking.
- Double breading ensures a crispy, golden crust.
- Customize seasoning blends and dipping sauces to your taste.
- Store uncooked, frozen sticks in an airtight container for up to 2 months. Cook from frozen for best results.
- Avoid microwaving leftovers; reheat in oven or air fryer for crispiness.