Crispy Gooey Mozzarella Sticks (Printer-friendly)

Golden, crunchy sticks with melted mozzarella center served alongside tangy marinara.

# 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 panko breadcrumbs
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

# Directions:

01 - Place flour in one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine panko breadcrumbs with garlic powder, Italian herbs, salt, and black pepper.
02 - Dredge each mozzarella stick in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumb mixture. Repeat egg and breadcrumb steps to double-coat each stick.
03 - Arrange coated sticks on a parchment-lined baking sheet and freeze for at least 1 hour until firm to prevent cheese leakage during frying.
04 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (180°C).
05 - Fry sticks in batches for 1 to 2 minutes, turning occasionally until golden and crisp. Avoid overcrowding the oil.
06 - Remove sticks with a slotted spoon and place on paper towels to drain.
07 - Serve immediately with warm marinara sauce for dipping.

# Expert advice:

01 -
  • That first bite when you hit the crispy shell and warm cheese stretches between your teeth is genuinely addictive.
  • They're impressive enough to serve at gatherings but simple enough to make on a random Tuesday afternoon.
  • Once you freeze them, you can fry a batch anytime without thinking twice.
02 -
  • Skipping the freezer step is asking for a pool of cheese at the bottom of your oil—I learned this the hard way and it wasn't pretty.
  • The double coat isn't fancy technique, it's insurance against disappointment and the reason yours will look like they came from a restaurant.
03 -
  • Cut your mozzarella sticks to uniform sizes so they all fry in the same time—uneven pieces are why some get perfect while others don't.
  • If you're making these ahead, freeze the coated sticks on the sheet, then transfer them to a freezer bag once solid, and fry straight from frozen without thawing.
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