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Crispy Homemade Mozzarella Sticks

Restaurant-quality fried cheese sticks with a double-breaded herb crust and a gooey, molten mozzarella center. The ultimate party appetizer.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 2 hours 25 minutes
Servings: 16 sticks
Course: Appetizer, Snack
Cuisine: American, Italian-American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 16 sticks low-moisture part-skim mozzarella string cheese unwrapped
  • 1 qt vegetable oil for frying
Breading Station
  • 0.5 cup all-purpose flour
  • 2 tbsp cornstarch
  • 3 large eggs beaten
  • 1 tbsp milk
  • 1 cup Italian breadcrumbs
  • 1 cup Panko breadcrumbs
Seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp dried basil
  • 1 pinch salt and black pepper to taste
Serving
  • 1 tbsp fresh parsley chopped, for garnish
  • 1 cup marinara sauce warmed

Equipment

  • Deep Fryer or Dutch Oven
  • Baking sheet
  • Wire rack
  • 3 Mixing Bowls
  • Candy Thermometer

Method
 

  1. Unwrap mozzarella sticks and pat dry. Set up three shallow bowls for dredging.
  2. In Bowl 1, mix flour, cornstarch, and a pinch of salt. In Bowl 2, whisk eggs and milk. In Bowl 3, combine both breadcrumbs and all spices.
  3. Dredge a cheese stick in flour (shake off excess), dip in egg wash, then coat in breadcrumbs.
  4. Return the breaded stick to the egg wash for a second dip, then back into the breadcrumbs for a double coating. Repeat for all sticks.
  5. Place breaded sticks on a parchment-lined baking sheet and freeze for at least 2 hours (this is mandatory to prevent leaking).
  6. Heat oil in a heavy pot to 350°F - 365°F (175°C - 185°C).
  7. Fry sticks in small batches for 1.5 to 2 minutes until golden brown. Remove immediately if cheese bubbles out.
  8. Drain on a wire rack, sprinkle with fresh parsley and sea salt, and serve hot with marinara.

Notes

Freezing the cheese is the most critical step. Do not rush it.