Ingredients

16 oz (450g) block of mozzarella cheese (whole milk preferred), cut into sticks about 3 ½ inches long and ½ inch thick (or use string cheese sticks)

1 cup (120g) all-purpose flour

3 large eggs, beaten

2 tablespoons milk

2 cups (200g) seasoned Italian breadcrumbs

1 cup (100g) panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon dried oregano or basil

Instructions

Step 1: Cut the mozzarella block into uniform sticks, about 3 ½ inches long and ½ inch thick. Place them on a parchment-lined baking sheet and freeze for at least 1 hour to prevent melting too quickly when frying.

Step 2: Set up the breading station with three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with a mixture of seasoned Italian breadcrumbs, panko, garlic powder, onion powder, paprika, oregano, salt, and pepper.

Step 3: Roll each frozen cheese stick in flour, shake off the excess, then dip into the egg wash. Next, roll in the breadcrumb mixture, pressing gently to help it stick. Repeat the egg wash and breadcrumb steps twice to create a double breading for extra crispiness. Place the breaded sticks back on the baking sheet and freeze for another 30–60 minutes before cooking.

Step 4: Heat oil to 350°F (175°C) in a deep fryer or heavy pot. Fry the sticks in small batches (6–8) for 2–3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Serve immediately with marinara sauce.

Step 5: For a healthier alternative, bake the sticks at 400°F (200°C) on a parchment-lined tray sprayed with cooking oil, flipping halfway through, for 8–10 minutes. You can also air fry at 390°F (200°C) for 6–7 minutes, turning halfway and spraying with oil.

Tips & Variations

Freezing the sticks both before and after breading is essential to keep the cheese from oozing out when cooked.

For extra flavor, add finely chopped fresh herbs like parsley or basil to the breadcrumb mixture.

Try dipping the sticks in spicy marinara or garlic aioli for a delicious twist.

Use whole milk mozzarella for creamier melting, but part-skim mozzarella can work if preferred.

FAQs

Can I use pre-shredded mozzarella cheese?

Pre-shredded mozzarella is not recommended as it contains anti-caking agents that can interfere with melting and breading adhesion. Using a block of mozzarella cut into sticks gives better results.

Why do I need to freeze the sticks before frying?

Freezing the mozzarella sticks both before and after breading helps prevent the cheese from melting too quickly and oozing out during cooking, ensuring a perfect crispy exterior with gooey cheese inside.