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Mozzarella sticks

Homemade Mozzarella Sticks

Enjoy crispy, golden mozzarella sticks with a gooey, cheesy center using this simple homemade recipe. Perfect as an appetizer or snack, these mozzarella sticks are sure to be a hit!
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Additional time1 hour
Total Time 30 minutes

Ingredients

  • 250 g Block of Mozzarella Cut into ½"x½"(1.3cmx1.3cm) sticks
  • 1 Eggs
  • 30 ml Milk
  • 30 g All-Purpose Flour
  • 100 g Breadcrumbs
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ¼ teaspoon Salt
  • ⅛ teaspoon Pepper
  • Vegetable Oil

Instructions

  • Cut the mozzarella cheese block into sticks about ½"x½" (1.3cm x 1.3cm) in size.
  • Prepare three separate bowls: one with flour, one with the beaten egg mixed with milk, and one with breadcrumbs, garlic powder, onion powder, salt, and pepper.
  • Dredge each mozzarella stick in flour, coating all sides evenly.
  • Dip the floured stick into the egg mixture, letting the excess drip off.
  • Coat it in the breadcrumb mixture, pressing gently to help it stick.
  • Repeat the egg and breadcrumb steps for a double coating.
  • Place the coated mozzarella sticks on a tray and freeze for at least 1 hour.
  • Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
  • Fry the frozen sticks in batches for 1–2 minutes, or until golden and crisp.
  • Remove and drain on paper towels. Serve warm with dipping sauce.

Notes

Cutting the cheese evenly makes all the difference: I like to keep the sticks the same size so they fry up nice and evenly, it also just makes them look tidier on the plate.
Double coating is my little secret: I always do a second dip in the egg and breadcrumbs because it really helps keep all that melty cheese where it belongs, inside!
Freezing is worth the wait: Don’t skip this step. I’ve tried rushing it before, and the cheese just melts right out. A quick hour in the freezer keeps everything perfectly crisp outside and gooey inside.
Keep an eye on your oil: I’ve found 350°F (175°C) is the sweet spot. Too hot and they brown too fast, too cool and they get soggy. A thermometer helps a lot!
Serve with your favorite dipping sauce: I usually go with warm marinara, but ranch or garlic aioli is great too. Honestly, they’re delicious even on their own, but I never skip the sauce!

Nutrition

Calories: 1200kcal | Carbohydrates: 79g | Protein: 74g | Fat: 65g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 365mg | Sodium: 2667mg | Potassium: 531mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2013IU | Vitamin C: 1mg | Calcium: 1483mg | Iron: 7mg