Crispy Gooey Mozzarella Sticks (Print version)

Golden sticks with crispy crust and melty cheese inside, ideal for savory snacking.

# What You'll Need:

→ Cheese

01 - 14 oz mozzarella cheese, cut into ½ x 3-inch sticks

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 2 cups breadcrumbs (preferably panko)
06 - ½ tsp garlic powder
07 - ½ tsp dried Italian herbs
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ For Frying

10 - Vegetable oil, for deep frying

→ To Serve

11 - Marinara sauce, for dipping

# How to Make It:

01 - Place flour in one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine breadcrumbs with garlic powder, Italian herbs, salt, and pepper.
02 - Dredge each mozzarella stick in flour, shaking off excess. Dip into egg mixture, then coat thoroughly in breadcrumb mixture. Repeat egg and breadcrumb steps for a double coating.
03 - Arrange coated sticks on a parchment-lined baking sheet. Freeze for at least 1 hour until firm to prevent cheese leakage during frying.
04 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
05 - Fry sticks in batches for 1 to 2 minutes, turning occasionally, until golden brown and crisp. Avoid overcrowding the oil.
06 - Remove sticks with a slotted spoon and drain on paper towels.
07 - Serve immediately alongside warm marinara sauce for dipping.

# Expert Tips:

01 -
  • The double-coating technique creates a shatteringly crispy exterior that stays crunchy for minutes.
  • Freezing the cheese sticks actually solves the biggest problem—no more exploding cheese disasters in hot oil.
  • You can make these in bulk and keep them frozen, ready to fry whenever hunger strikes.
02 -
  • Freezing is absolutely essential—I learned this the hard way when I skipped it and had cheese erupting everywhere, turning my oil into a splattered mess.
  • The double coating isn't extra work, it's the difference between a wimpy shell and one that actually crackles when you bite it.
  • Don't crowd the pan when frying because the temperature drops dramatically and you'll end up with soggy sticks instead of crispy ones.
03 -
  • Always use a thermometer for the oil temperature because guessing by eye will sabotage your entire batch.
  • If you add a tiny pinch of chili flakes to the breadcrumb mixture, nobody will be able to pinpoint what makes yours taste better than anyone else's.
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