Description
Homemade Mozzarella Sticks
Ingredients
12 mozzarella string cheese sticks
2 large eggs
1/4 cup milk
1 cup all-purpose flour
1 1/2 cups Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder (optional)
Oil for frying
Marinara sauce for dipping
Directions
Prep the cheese sticks:
Cut each mozzarella stick in half (optional for smaller portions). Place them in the freezer for at least 30 minutes to prevent melting during frying.
Set up the breading station:
In three separate bowls:
Bowl 1: Add all-purpose flour.
Bowl 2: Whisk together eggs and milk.
Bowl 3: Combine breadcrumbs, Parmesan cheese, and garlic powder.
Bread the cheese sticks:
Coat each cheese stick in flour, then dip in the egg mixture, and finally roll in the breadcrumb mixture. Repeat the egg and breadcrumb steps for a thicker coating. Place the breaded sticks on a baking sheet and freeze for another 30 minutes.
Heat the oil:
In a deep skillet or fryer, heat oil to 350°F (175°C).
Fry the mozzarella sticks:
Fry the sticks in batches for 1-2 minutes, or until golden brown. Remove and drain on paper towels.
Serve:
Serve warm with marinara sauce for dipping.
Prep Time: 10 minutes (plus freezing time)
Cook Time: 5 minutes
Total Time: 45 minutes
Servings: 6
Calories: 250 kcal per serving
#MozzarellaSticks #CheesyGoodness #SnackTime #CrispyAndDelicious #HomemadeAppetizer
Step-by-Step Guide
Follow these detailed instructions for perfect, non-leaky mozzarella sticks. First, cut your 12 string cheese sticks in half for 24 pieces. This step is crucial for manageable frying and portion control. Immediately place them on a parchment-lined tray and freeze for a minimum of 30 minutes; this solidifies the cheese. While they freeze, set up your three-stage breading station: flour in one bowl, whisked eggs and milk in a second, and a mix of Italian breadcrumbs, Parmesan, and garlic powder in the third. Once frozen, bread each stick thoroughly: coat in flour (shaking off excess), dip fully in egg wash, then roll in crumbs, pressing gently to adhere. For an extra-crispy shell, repeat the egg and crumb steps. Place all breaded sticks back on the tray and freeze again for 30 minutes. This second freeze is the secret to preventing cheese blowouts. Heat 2-3 inches of neutral oil (like canola) in a heavy pot to 350°F. Fry in small batches for 60-90 seconds until deep golden brown. Overcrowding the pot lowers the oil temperature, leading to greasy sticks. Drain immediately on a wire rack over paper towels.
Serving Suggestions
Serve these mozzarella sticks immediately while the cheese is gloriously molten. Classic marinara sauce is a must, but consider offering a trio of dips: a creamy ranch or garlic aioli, a spicy arrabbiata, and a sweet chili sauce. For a fun platter, pair them with other finger foods like crispy chicken wings, vegetable crudités, and pepperoni slices. They make the perfect centerpiece for game day, movie night, or as a party appetizer.
How-to Summary
Cut and freeze cheese sticks. Set up a three-bowl breading station with flour, egg wash, and seasoned breadcrumbs. Bread each frozen stick, then freeze again. Heat oil to 350°F and fry in batches until golden. Drain and serve hot with dipping sauces.
Frequently Asked Questions
Can I bake these instead of frying? Yes, for a lighter option. Arrange frozen, breaded sticks on a greased baking sheet, spray lightly with oil, and bake at 425°F for 8-10 minutes, turning halfway. The coating will be slightly less crispy.
Can I make them ahead of time? Absolutely. You can bread the sticks and freeze them on the tray, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding an extra 30 seconds to the cook time.
Why did all my cheese leak out? This usually means the oil wasn’t hot enough, you skipped the second freeze, or you fried for too long. Ensure your oil is at a steady 350°F and do not overcrowd the pot.
What’s the best oil for frying? Use an oil with a high smoke point and neutral flavor, such as canola, vegetable, or peanut oil.
Can I use different cheese? String cheese is ideal for its low-moisture, high-melt structure. Block mozzarella cut into sticks will work but has a higher risk of leaking. Avoid pre-shredded cheese.
Common Mistakes to Avoid
- Skipping the Freeze Steps: Not freezing the cheese before and after breading is the #1 cause of messy, empty fried shells.
- Oil Temperature Fluctuations: Frying in oil that’s too cool makes sticks greasy; too hot burns the coating before the cheese melts. Use a thermometer.
- Overcrowding the Fryer: Adding too many sticks at once causes a drastic temperature drop. Fry in small, manageable batches.
- Using the Wrong Breading: Plain breadcrumbs lack flavor. Always use seasoned Italian breadcrumbs and mix in Parmesan for a savory crust.
Conclusion
Homemade mozzarella sticks are a surprisingly simple and deeply rewarding treat that far surpasses any frozen version. The key to success lies in patience—allowing the cheese to freeze thoroughly ensures that crispy, golden exterior gives way to a perfect, stretchy melt. By following this detailed guide and avoiding common pitfalls, you can create an irresistible appetizer that will be the highlight of any gathering. So skip the store-bought box and embrace the joy of making this cheesy, crispy classic from scratch.