In the world of classic American appetizers, few are more beloved than fried mozzarella sticks. Whether it’s game day, an after-school snack, or a happy hour gathering of friends, these decadent snacks are always a hit. After all, who can resist gooey cheese—especially when it’s encased in a shatteringly crisp, richly flavored breading?
This homemade version is made with just 8 simple ingredients. And while it is quite easy to grab a bag of frozen mozzarella sticks at the grocery store, my homemade version is so much tastier and worth the little bit of extra time. For more cheesy appetizer recipes, try my air fryer jalapeño poppers, million dollar dip, or cheese ball next!
Ingredients
Low-moisture mozzarella cheese — make sure you’re getting a firm block of mozzarella, not the fresh variety that is packed in brine or sold as a soft log.
All-purpose flour — this is just for dredging the cheese, which helps the eggs stick to the cheese sticks and holds the breading on.
Large eggs — when mixed with water, the eggs wash provides the perfect mixture for adhering the breadcrumbs to the cheese sticks.
Italian-style breadcrumbs — if you only have plain breadcrumbs, simply mix in about a tablespoon of Italian seasoning and ½ teaspoon of salt per cup of crumbs. Panko breadcrumbs also work for this recipe. Place them in a zip-top plastic bag or use a food processor to crunch them up to a finer consistency before breading, then season as needed.
Garlic powder, salt, and black pepper — since the breadcrumbs are already loaded with Italian flavor, we’ll keep the extra seasonings simple. If possible, opt for freshly cracked black pepper for the best flavor. You can also use 2 teaspoons of garlic salt instead of the salt and garlic powder.
Vegetable oil — you can use any neutral-flavored, high-smoke point oil (like canola, grapeseed, peanut, or avocado oil) for deep frying. Avoid olive oil, which often has a lower smoke point and can leave your cheesy treats tasting burnt and acrid.
What’s The Best Mozzarella To Use?
No matter what brand you choose, make sure you find the phrase “low moisture” on your package of cheese. Its water content is much lower than fresh mozzarella. You can also use 9 sticks of string cheese, cut in half crosswise (into two shorter sticks), in place of the block cheese.
Don’t try to swap in fresh mozzarella, marinated mozzarella, or any other variety that doesn’t say that it is “low moisture.” These varieties can make a huge mess because they melt much quicker and are much wetter, so the breading easily falls off during frying.
How To Make Mozzarella Sticks
1. Cut the block of mozzarella crosswise into 6 equal pieces. Then, cut each piece lengthwise into 3 pieces, making sticks about 3½ to 4 inches long and ¾-inch wide.
2. Place the flour in a shallow bowl. In another shallow bowl, whisk the eggs with ¼ cup (60mL) of water.
3. In a third shallow bowl, mix the breadcrumbs, garlic powder, salt, and black pepper.
4. Working in batches, dredge the sticks of cheese in the flour.
5. Dip the dredged cheese sticks in the egg mixture, letting the excess drip back into the bowl.
6. Thoroughly coat the egg-coated cheese in breadcrumbs. Place the breaded cheese sticks in a single layer on a small, parchment-lined baking sheet.
7. Once all of the cheese sticks are coated, repeat dipping them in the egg mixture.
8. Dip them in the breadcrumbs for a second time, pressing to coat. Return them to the same sheet tray. Place the tray in the freezer for 45 minutes to 1 hour.
9. Meanwhile, fill a medium saucepan with 1½ inches of vegetable oil. Place over medium heat until the temperature on an instant-read thermometer reaches 350°F. Working in batches, gently lower 4 to 5 mozzarella sticks into the hot oil at a time, turning once to brown evenly, for 2 to 2½ minutes.
10. Remove with a slotted spoon or spider, and transfer to a plate lined with a few layers of paper towels to drain. Repeat with the remaining mozzarella sticks. Serve the mozzarella sticks immediately with warm marinara sauce.
Do I Have To Freeze The Sticks Before Frying Them?
Yes! This step helps the breading to adhere to the cheese sticks while simultaneously preventing the cheese from melting too quickly. If you skip this step, you’re likely to have a cheesy blowout when you’re frying them.
How To Serve
Garnish the platter of finished mozzarella sticks with freshly grated Parmesan or Pecorino cheese and chopped fresh parsley. These gooey fried cheese snacks are built for dipping, so offer something tasty on the side— marinara sauce is my go-to, but feel free to swap in your favorites. Ranch dressing and pizza sauce are always a hit, too!
Mozzarella sticks are perfect for game-day gatherings or as part of any appetizer buffet. They pair very nicely with other favorites like jalapeño poppers, air fryer buffalo cauliflower, chicken wings, queso dip, and baked artichoke dip.
How To Reheat Leftovers
As with anything breaded, I typically recommend using either the oven, toaster oven, or air fryer for reheating to help crisp the exterior back up. Heat the device of your choice to about 300ºF, then bake for about 7-10 minutes or air fry for about 3-4 minutes or until warmed through and melted again. You can spritz the baking sheet or air fryer basket with cooking spray to ensure nothing sticks.
Pro Tips For Making This Recipe
- Coat the mozzarella sticks in breadcrumbs twice. This will both create a crispier exterior and help prevent the cheese from leaking out in the frying oil. And don’t be afraid to really press the crumb mixture into the sticks to create a nice, thick layer.
- It’s important to adjust the heat of the stove as needed while frying. The oil temperature needs to stay at 350°F for the best results. If the oil gets too hot, the mozzarella sticks will brown too quickly, burning the exterior before the cheese in the center melts. If it is too cool, the sticks will absorb excess oil, making them greasy and not as crispy. A deep frying/candy thermometer or instant-read thermometer is your best friend here.
- Be careful when adding the sticks to the oil. Dropping them from a height will cause the oil to splatter! Gently slide the frozen sticks into the hot oil, or use a slotted spoon or spider to assist you. While you’re at it, take extra precaution and wear long sleeves, long pants, an apron, and close-toed shoes in case the oil does splatter.
- Drain the fried mozzarella sticks well. This will prevent them from tasting greasy. Also, don’t cover them with foil or plastic wrap when they’re hot—this will cause condensation to form and make the beautifully crisp exterior turn soggy and sad. If you need to keep them warm, place them on a wire rack in a 200°F oven.
Frequently Asked Questions
Absolutely! Once the breaded cheese sticks are frozen solid, they can be placed in an airtight container, layered between sheets of parchment paper to keep them from sticking together, and frozen for up to 1 month before frying. Let them thaw slightly, for about 15 minutes at room temperature, while you heat up the oil before frying.
Nope! For a lightened-up version, try making my air fryer mozzarella sticks. You can also bake them, but be warned—they won’t be as crispy, and the cheese may ooze out. To use the oven method, bake frozen mozzarella sticks in a preheated oven at 450ºF until golden brown, about 6 to 8 minutes.
Oops! Sounds like one of three things went wrong:
You forgot to freeze them! This is a key part of the recipe, so don’t skip it.
You didn’t bread them well enough. Make sure to double up on your breading and really press the crumbs in to form a thick bark. Also, look for any gaps in the breading and press more breadcrumbs in those areas if you see any.
Don’t overcook them! Freezing the cheese will help hold them together structurally, but only for so long. Stop when they’re golden brown, about 2-3 minutes total.
If you love this recipe try these out!
If you’ve tried this Mozzarella Sticks recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Mozzarella Sticks Recipe
Equipment
- 3 shallow bowl
- Medium Saucepan
- Thermometer for deep frying
Ingredients
- 1 pound block low-moisture mozzarella cheese (450g)
- ½ cup all-purpose flour (60g)
- 2 large eggs
- 1½ cups Italian-style breadcrumbs (180g)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
- Marinara sauce for serving
Instructions
- Cut the block of mozzarella crosswise into 6 equal pieces. Then, cut each sixth lengthwise into 3 pieces, making sticks about 3½ to 4 inches long and ¾-inch wide.
- Place the flour in a shallow bowl. In another shallow bowl, whisk the eggs with ¼ cup (60mL) of water. In a third shallow bowl, mix the breadcrumbs, garlic powder, salt, and black pepper.
- Working in batches, dredge the sticks of cheese in the flour, then the egg, then thoroughly coat in breadcrumbs. Place the breaded cheesesticks on a small, parchment lined baking sheet.
- Once all of the cheese sticks are coated, dip them in the egg mixture once again, then the breadcrumbs, pressing to coat. Return them to the same sheet tray. Place the tray in the freezer for 45 minutes to 1 hour.
- Meanwhile, fill a medium saucepan with 1½ inches of vegetable oil. Place over medium heat until the temperature on an instant-read thermometer reaches 350°F. Working in batches, fry 4 to 5 mozzarella sticks at a time, turning once to brown evenly, for 2 to 2½ minutes. Remove with a slotted spoon or spider, and transfer to a paper towel-lined plate. Repeat with the remaining mozzarella sticks.
- Serve the mozzarella sticks immediately with warm marinara sauce.
Notes
- Coat the mozzarella sticks in breadcrumbs twice. This will both create a crispier exterior and help prevent the cheese from leaking out in the frying oil. And don’t be afraid to really press the crumb mixture into the sticks to create a nice, thick layer.
- It’s important to adjust the heat of the stove as needed while frying. The oil temperature needs to stay at 350°F for the best results. If the oil gets too hot, the mozzarella sticks will brown too quickly, burning the exterior before the cheese in the center melts. If it is too cool, the sticks will absorb excess oil, making them greasy and not as crispy. A deep frying/candy thermometer or instant-read thermometer is your best friend here.
- Be careful when adding the sticks to the oil. Dropping them from a height will cause the oil to splatter! Gently slide the frozen sticks into the hot oil, or use a slotted spoon or spider to assist you. While you’re at it, take extra precaution and wear long sleeves, long pants, an apron, and close-toed shoes in case the oil does splatter.
- Drain the fried mozzarella sticks well. This will prevent them from tasting greasy. Also, don’t cover them with foil or plastic wrap when they’re hot—this will cause condensation to form and make the beautifully crisp exterior turn soggy and sad. If you need to keep them warm, place them on a wire rack in a 200°F oven.
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