By Anadi Misra ·
About this recipe
Crispy, golden, and oozing with melted cheese — these homemade mozzarella sticks are the best you will ever make. Easy to prepare with simple ingredients and no freezing required.
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Mozzarella Sticks have to be the most special appetizer out there. I do love Chicken Nuggets, Chicken Wings (Buffalo and Barbecue are my favourite!)… I think you see a pattern! These are crispy, juicy, and full of flavor!
By Anadi Misra ·
By Anadi Misra ·
But there’s something about mozzarella sticks that always get me so excited. Not only is there that awesome crispy golden brown crust, but enveloped in there is stringy cheese! Cheese, there’s never too much cheese! I’ll take any cheesy appetizer! I love to dip my mozzarella sticks in sauce and then enjoy an insane cheese pull! I never want my experience with mozzarella sticks to end, and seriously, I could probably just have a meal with a ton of mozzarella sticks if I really wanted to!
I’ve been trying to master homemade mozzarella sticks for quite some time. For some reason, I would always mess them up, which was really disappointing! From bursting to lack of cheese pulls to not nailing the right color, I’ve been through all the woes of making mozzarella sticks at home! But now I’ve finally achieved the perfect crispy mozzarella sticks that will hold their shape and when you tear them apart… produce an insane cheese pull!
It’s so easy to make these awesome fried homemade mozzarella sticks and you’ll want to make them all the time when you’ve got a craving! Let’s get to the recipe!
My dream has always been to perfect mozzarella sticks! They were oddly tricky to nail! With this recipe you’ll definitely get the best results with your homemade mozzarella sticks! What’s not to love about them? Let’s see why this recipe works!
Let’s go over the ingredients we need to make awesome homemade Mozzarella Sticks! Keep in mind that all measurements can be found in the FULL PRINTABLE RECIPE CARD at the bottom of this post, so be sure to scroll to the end and save it for later! You can easily scale the quantities of the ingredients based on how many mozzarella sticks you want to make!
Honestly this happens to me more often than not! This is because you didn’t totally coat your mozzarella stick with your breadcrumbs. To be totally transparent, I find it very hard to see the spots that weren’t completely covered, which is why my tend to burst. It’s not the end of the world, just a little bit will seep out. You can hide the evidence if you’re serving for a crowd by snacking on those little cheesy bits ;)
This is because your oil was too hot, and your sticks cooked very quickly! You want to have your oil at a lower temperature, right around 350 F (180 C) so that they can slowly cook and not instantly turn dark brown!
Again, this is because of the oil temperature. You may have noticed that this mistake goes hand in hand with the previous one. Your oil was too hot, so the outside cooked super fast, but your mozzarella didn’t get hot enough on the inside to get nice and gooey.
I think homemade mozzarella sticks are best enjoyed fresh! However, if there are leftovers for whatever reason (I really don’t know how it would be possible not to clean the plate!), that’s no problem at all! You could store your cooked mozzarella sticks in an airtight container for about two days.
What I would recommend you do save some time is to prep a ton of mozzarella sticks by cutting them and breading them, then freeze them! To freeze your mozzarella sticks, transfer them to a freezer bag. Mozzarella sticks can be frozen for about three months. You can defrost your mozzarella sticks the night before you’re ready to fry.
If you’ve got extra mozzarella sticks, you can reheat them either in the oven or in an air fryer if you have one.
To reheat in the oven, preheat your oven to 350 F. Place your mozzarella sticks on a wire rack and bake for 5-10 minutes.
To reheat in the air fryer, place the sticks in the basket of your air fryer and cook at 350 F for about 3-4 minutes, until the mozzarella sticks are entirely warmed through.
If you have an air fryer, I think this would be the best method to reheat the mozzarella sticks since the air fryer acts as a convection oven, and you’ll achieve that amazing crispiness outside and warm on the inside!
I don’t see why not! I’ve seen recipes that use string cheese. I’ve never done it before, but there shouldn’t be any changes to the actual recipe. However, because string cheese is more processed, you may not get awesome cheese pulls when you break it apart, and the actual taste will probably be a bit different!
For this recipe, I’m using peanut oil. You could also use vegetable oil, canola oil or grapeseed oil. You basically want a neutral oil so that there won’t be additional unwanted flavours in your mozzarella sticks, and you want to ensure that the oil has a high smoke point.
You want your oil to be about 180 degrees Celsius or 350 Fahrenheits. The perfect oil temperature will give your breading the perfect golden brown colour and crunch, and cook the mozzarella inside just the right amount so you’ll get some epic cheese pulls!
If your oil isn’t too dark and this is your first fry, you can certainly reuse the oil. You can use it to deep fry more foods. For instance, after I tested out these mozzarella sticks, I then made aChicken Parmesan Sandwich for a complete and satisfying dinner! If you plan on frying soon, you can just leave the oil in your wok or pan and you’ll save a step when you’re frying next!
Believe it or not, you could even use your leftover oil for baking! Fun fact: When I made my Pumpkin Spice Latte Cupcakes, I used the leftover oil from making North Indian Potato Samosas! I didn’t have any vegetable oil on hand, but I did have all this leftover oil from frying, and my recipe needs a neutral oil. Perfect!
All you need to do is strain out the excess breadcrumbs that are in the oil, and go ahead and use it in any recipe that needs that kind of oil! To filter out the breadcrumbs, first transfer the oil from the wok or pan into a large bowl, with a sieve on top to remove the excess breadcrumbs. Then, you can add the oil back directly into your wok or pan or you could even transfer it into squeeze bottle if you’re going to use the oil at a later date!
When you can no longer reuse the oil, allow the oil to completely cool after cooking. If I’m cooking in the evening, I like to just leave it until the next morning. In my experience, the best method to dispose of your oil is to throw it in a wrapped garbage bag. I double bag it because sometimes garbage bags are thing and/or they have holes in them, and the oil can leak through. That won’t be pleasant! If you’ve saved your bottle, you can also pour the oil back into the bottle and then throw it in the garbage.
Don’t throw your oil down the drain because it’s very thick and your drain will clog!
Not really, in fact my next plan is to compare which breadcrumbs are the best for mozzarella sticks, regular or panko. You can try it before me and let me know what you like more!
I love to dip my mozzarella sticks! While they’re so good on their own, I have to admit I’m a sucker for sauces, and I love trying new sauces! Here are my recommendations for how you can enjoy your mozzarella sticks!
Really the possibilities are endless! I’m not a ranch fan, but that seems to be a very popular dip for mozzarella sticks!
Love Mozzarella Sticks? I’m sure you’ll love these other tasty appetizers perfect for Game Day or any family gathering!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Crispy, golden, and oozing with melted cheese — these homemade mozzarella sticks are the best you will ever make. Easy to prepare with simple ingredients and no freezing required.
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25 min
Prep
10 min
Cook
35 min
Total
14
mozzarella sticks
medium
Level
Tap any quantity to scale
Cut the Mozzarella sticks into matchsticks, about 1/2 inch thick and 3-4 inches wide.
Cut the Mozzarella sticks into matchsticks, about 1/2 inch thick and 3-4 inches wide.
Measure out flour, egg & milk, and breadcrumb in different plates/large bowls. Season flour with salt and pepper, lightly whisk the egg and milk and sprinkle oregano, paprika, garlic powder and onion powder on the breadcrumbs.
Measure out flour, egg & milk, and breadcrumb in different plates/large bowls. Season flour with salt and pepper, lightly whisk the egg and milk and sprinkle oregano, paprika, garlic powder and onion powder on the breadcrumbs.
Working with one mozzarella stick at a time, dredge the cheese in flour, shake off excess. Dip the mozzarella in the eggs and evenly coat each side.
Working with one mozzarella stick at a time, dredge the cheese in flour, shake off excess. Dip the mozzarella in the eggs and evenly coat each side.
Let excess drip off and coat the mozzarella stick in the breadcrumbs. Make sure to press the breadcrumbs on the mozzarella on the sides and edges as well to ensure an even coat.
Let excess drip off and coat the mozzarella stick in the breadcrumbs. Make sure to press the breadcrumbs on the mozzarella on the sides and edges as well to ensure an even coat.
Double coat it by again dipping the mozzarella in the eggs and evenly coat each side. Let excess drip off and coat the mozzarella stick in the breadcrumbs on each side. Repeat the same with the remaining mozzarella portions
Double coat it by again dipping the mozzarella in the eggs and evenly coat each side. Let excess drip off and coat the mozzarella stick in the breadcrumbs on each side. Repeat the same with the remaining mozzarella portions
Heat the peanut oil in a large wok/pot to about 350 F (180 C). If you don't have a thermometer, fry a test portion of mozza stick and adjust the temperature by either increasing the heat or adding more oil or turning off the heat to cool down.
Heat the peanut oil in a large wok/pot to about 350°F (177°C) (180 C). If you don't have a thermometer, fry a test portion of mozza stick and adjust the temperature by either increasing the heat or adding more oil or turning off the heat to cool down.
Fry the mozzarella sticks for 1 1/2 to 3 minutes or until it is rich golden brown all over. If you breaded it well, you would see none or minimal cheese leaking out.
Fry the mozzarella sticks for 1 1/2 to 3 minutes or until it is rich golden brown all over. If you breaded it well, you would see none or minimal cheese leaking out.
Serve right away and enjoy the pulls with my no-cook tomato sauce.
Serve right away and enjoy the pulls with my no-cook tomato sauce.
195
Calories
10g
Protein
16g
Carbs
10g
Fat
2g
Fiber
2g
Sugar
412mg
Sodium
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Tested & written in Anadi’s kitchen
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