Cheese + crunch + that ridiculous stretch. Need we say more?
Homemade mozzarella sticks are easier than you think. Freeze them, fry them, and watch everyone fight for the last one.
Ingredients
Makes 12 sticks.
- 12 string cheese sticks (or block mozzarella cut into 3″ x ½” sticks)
- ½ cup (60g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100g) breadcrumbs (panko is best for crunch)
- ½ cup (50g) grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Oil for frying
- Marinara sauce for dipping
Step-by-Step Instructions
Step 1: Freeze First (Crucial!)
- Place cheese sticks in freezer for at least 1 hour. Solid cheese = no blowouts.
Step 2: Set Up Breading Station
- Bowl 1: Flour. Bowl 2: Beaten eggs. Bowl 3: Breadcrumbs + parmesan + garlic powder + oregano.
Step 3: Bread Twice
- Dip each cheese stick: flour → egg → breadcrumbs → egg again → breadcrumbs again.
- Return to freezer for 15 minutes. Non-negotiable.
Step 4: Fry & Serve
- Heat 1 inch of oil to 375°F (190°C).
- Fry 4–5 sticks at a time for 45–60 seconds until golden.
- Drain on paper towels. Serve immediately with marinara.
Summary
Prep Time: 10 minutes | Freeze Time: 1 hour 15 minutes | Cook Time: 5 minutes | Total Time: 1 hour 30 minutes
Yield: 12 sticks
Difficulty: Easy (patience required for freezing)
Storage Notes
- Freezer (raw, breaded): Store in a single layer in a freezer bag for up to 2 months. Fry from frozen — no thawing.
- Leftovers (cooked): Almost impossible, but reheat in air fryer at 350°F for 2–3 minutes. Microwave = sad, soggy cheese tubes.
Pro tip: Double breading + double freezing = zero cheese explosions. You’ve been warned.
