Homemade Mozzarella Sticks (Print Version)
Mozzarella coated in seasoned breadcrumbs, fried to crispy perfection and served hot with your favorite dip.
# Ingredients:
→ Cheese
01 -
8 ounces low-moisture mozzarella cheese, cut into sticks approximately 3 x 0.75 inches each or 6 string cheese sticks, halved
→ Breading
02 -
0.75 cup all-purpose flour
03 -
0.5 teaspoon garlic powder
04 -
2 teaspoons sea salt, or to taste
05 -
3 to 4 large eggs, beaten
06 -
0.75 cup plain breadcrumbs
07 -
0.75 cup panko breadcrumbs
08 -
0.33 cup grated Pecorino Romano cheese, optional
→ Finishing and Frying
09 -
0.25 cup chopped Italian parsley, optional for garnish
10 -
About 6 cups neutral frying oil, such as vegetable or canola
# Steps:
01 -
Cut the mozzarella into sticks measuring roughly 0.75 inches square by 3 inches long. Pat each stick dry to prevent the coating from slipping.
02 -
Arrange three shallow dishes: first with beaten eggs, second with flour mixed with garlic powder and sea salt, and third with a combined mixture of plain breadcrumbs, panko breadcrumbs, and Pecorino Romano cheese (if using).
03 -
Working with one stick at a time, dip cheese into egg, then dredge in flour, return to egg, then coat thoroughly in breadcrumb mixture, ensuring all sides are well covered.
04 -
Place the breaded cheese sticks in a single layer on a baking sheet lined with a wire rack. Freeze for a minimum of 45 minutes to firm up and prevent melting during frying.
05 -
In a large deep pot, pour in the frying oil to a depth of at least 2 inches. Preheat oil to 350 °F (175 °C), monitoring temperature with a deep-fry thermometer.
06 -
Fry frozen sticks in batches of 4 to 6 for 1 to 2 minutes, turning gently, until golden brown. Avoid overcrowding to maintain oil temperature.
07 -
Transfer fried sticks to paper towels or a rack to drain excess oil. While warm, sprinkle with chopped parsley and extra Pecorino Romano if desired.
08 -
Serve immediately with warm marinara sauce or a preferred dipping sauce.
# Notes:
01 -
Freezing coated mozzarella sticks before frying is essential to achieve a crisp, golden exterior without the cheese leaking out during cooking.