Crispy gooey mozzarella sticks (Printable)

Golden crispy mozzarella sticks with a gooey center, perfect for dipping into savory marinara sauce.

# What You 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 breadcrumbs (preferably panko)
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 and milk together. In a third bowl, combine 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 for a double coating.
03 - Arrange coated sticks on a parchment-lined baking sheet and freeze for at least 1 hour 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 brown and crisp. Avoid overcrowding the fryer.
06 - Remove sticks with a slotted spoon and drain on paper towels.
07 - Present immediately with warm marinara sauce for dipping.

# Expert Suggestions:

01 -
  • They're crispy outside, gooey inside, and done in under half an hour from start to table.
  • Once you freeze them, you can fry a batch anytime you need an instant crowd-pleaser.
  • The double-coating trick keeps the cheese from escaping, which is the game-changer nobody talks about.
02 -
  • Skipping the freeze step is the most common mistake, and it leads to cheese leaking out into your oil—I learned this the hard way.
  • The double coating isn't fancy, it's essential; it's the difference between a burst mozzarella stick and one that stays intact.
  • Keep your oil temperature steady at 350°F; too cool and they're greasy, too hot and the outside burns before the inside heats through.
03 -
  • A thermometer is your best friend—oil temperature is everything, and eyeballing it will disappoint you.
  • The parchment paper under your sticks while they freeze keeps them from sticking and makes flipping them effortless.
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