What the heck is this?
This is everything you love about your favorite appetizer—but better. Homemade mozzarella sticks are golden on the outside, gooey on the inside, and dunked in warm marinara like they were born for it. No sad, freezer-aisle versions here. These beauties are double-coated, fried to crunchy perfection, and just the kind of snack that disappears in seconds (so make extra).
Why You’ll Love This Recipe
– Super crispy shell with that satisfying crunch
– Strings of melty mozzarella in every bite
– WAY better than anything store-bought
– Freezer-friendly and perfect for prepping ahead
– Makes you the hero of any party, snack table, or midnight fridge raid
The Good Stuff You’ll Need
– 12 mozzarella string cheese sticks (or block mozzarella cut into sticks)
– 2 large eggs
– 2 tablespoons milk
– 1 cup all-purpose flour
– 2 cups Italian-style breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon smoked paprika (optional but worth it)
– Salt & pepper, to taste
– Oil, for frying (vegetable or canola work great)
– Marinara or ranch, for dipping
Let’s Do This
Step 1: Prep the breading station
Set up three shallow bowls: one with flour, one with beaten eggs + milk, and one with breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper. It’s your crispy coating factory.
Step 2: Coat and chill
Dip each mozzarella stick first in flour (lightly coat), then in the egg wash, then in the breadcrumbs. Now—do it again: egg wash, then breadcrumbs. That double layer is the secret to no cheese leaks. Place them on a tray and freeze for at least 1 hour (or overnight). Don’t skip this part or you’ll have cheesy lava in your fryer.
Step 3: Fry ‘em up
Heat oil in a deep skillet or saucepan to 350°F (175°C). Fry mozzarella sticks in batches for 1–2 minutes until golden brown and crispy. Drain on paper towels and try not to eat them all before the next batch finishes.
Serving Suggestions
– Serve hot with warm marinara, garlic aioli, or ranch dressing
– Add to a party platter with other finger foods like meatballs or sliders
– Use them as a topping for a bold grilled cheese or burger (yes, really)
Switch It Up
– Swap mozzarella for pepper jack or provolone for a spicy twist
– Add grated Parmesan to your breadcrumbs for extra flavor
– Try panko instead of regular breadcrumbs for more crunch
– Bake them at 425°F for 10–12 minutes if you want to skip the oil (but freeze them first!)
Make-Ahead Tips
– Coat and freeze the sticks ahead of time—store in a zip-top bag for up to 2 months
– Fry straight from frozen (no need to thaw!)
– Reheat leftovers in the air fryer at 375°F for 4–5 minutes to get that crunch back
Questions People Actually Ask
Q: Can I air fry these instead of deep frying?
A: Totally! Spray them with oil and air fry at 390°F for 6–8 minutes, flipping halfway.
Q: Why are mine leaking cheese?
A: Either they weren’t frozen long enough or the coating wasn’t thick enough. Double coating and freezing are non-negotiables.
Q: Can I use block mozzarella instead of string cheese?
A: Absolutely—just cut it into sticks about ½ inch thick and 3–4 inches long.
Irresistible Mozzarella Cheese Sticks: Crispy, Melty, Totally Addictive
- Total Time: 30 minutes
- Yield: 12 sticks
Description
This is everything you love about your favorite appetizer—but better. Homemade mozzarella sticks are golden on the outside, gooey on the inside, and dunked in warm marinara like they were born for it. No sad, freezer-aisle versions here. These beauties are double-coated, fried to crunchy perfection, and just the kind of snack that disappears in seconds (so make extra).
Ingredients
– 12 mozzarella string cheese sticks (or block mozzarella cut into sticks)
– 2 large eggs
– 2 tablespoons milk
– 1 cup all-purpose flour
– 2 cups Italian-style breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon smoked paprika (optional but worth it)
– Salt & pepper, to taste
– Oil, for frying (vegetable or canola work great)
– Marinara or ranch, for dipping
Instructions
Step 1: Prep the breading station
Set up three shallow bowls: one with flour, one with beaten eggs + milk, and one with breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper. It’s your crispy coating factory.
Step 2: Coat and chill
Dip each mozzarella stick first in flour (lightly coat), then in the egg wash, then in the breadcrumbs. Now—do it again: egg wash, then breadcrumbs. That double layer is the secret to no cheese leaks. Place them on a tray and freeze for at least 1 hour (or overnight). Don’t skip this part or you’ll have cheesy lava in your fryer.
Step 3: Fry ‘em up
Heat oil in a deep skillet or saucepan to 350°F (175°C). Fry mozzarella sticks in batches for 1–2 minutes until golden brown and crispy. Drain on paper towels and try not to eat them all before the next batch finishes.
Notes
– Serve hot with warm marinara, garlic aioli, or ranch dressing
– Add to a party platter with other finger foods like meatballs or sliders
– Use them as a topping for a bold grilled cheese or burger (yes, really)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~210 kcal
- Carbohydrates: 14G
- Protein: ~9g