Ultimate Deep Fried Mozzarella Sticks

Here’s my go-to recipe for homemade mozzarella sticks, with a crispy golden breadcrumb coating, gooey melted cheese inside, and a foolproof double-breading technique that keeps everything together.

These mozzarella sticks are my kids’ favorite after-school snack, and I always make a double batch because they disappear so quickly. Nothing beats that moment when you pull them apart and see that perfect cheese pull, right?

What Kind of String Cheese Should I Use?

Regular mozzarella string cheese sticks are your best bet for this recipe – they’re easy to find and have the perfect melting qualities for that classic stretchy pull we all love. While low-moisture mozzarella string cheese is the traditional choice, you can experiment with other varieties like cheddar or pepper jack string cheese if you’re feeling adventurous. Just make sure you’re using individually wrapped string cheese sticks rather than block cheese, as they’re already perfectly portioned and have the right moisture content for frying. Keep your cheese sticks cold right up until you’re ready to bread them – this helps prevent premature melting during the frying process.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful substitutions if you need them:

• String cheese sticks: String cheese is ideal for this recipe, but you can cut block mozzarella into sticks. Just be aware that regular mozzarella might melt faster, so freeze the pieces for 30 minutes before coating.
• Panko breadcrumbs: Regular breadcrumbs can work instead of panko, though you’ll lose some of that extra crunch. If using regular breadcrumbs, toast them lightly in a dry pan first to improve their crispiness.
• Eggs: For an egg-free version, try using 1/2 cup of buttermilk or 1/4 cup of mayo mixed with 2 tablespoons of milk as your wet coating.
• Vegetable oil: Any neutral oil with a high smoke point works well – try canola, peanut, or sunflower oil. Avoid olive oil as it’s not great for deep frying.
• Herbs and seasonings: Feel free to switch up the herbs – Italian seasoning blend works great, or try basil instead of oregano. The paprika can be swapped with a pinch of cayenne if you want some heat.

Watch Out for These Mistakes While Frying

The biggest challenge when making mozzarella sticks is preventing the cheese from oozing out during frying – freezing the breaded sticks for at least 2 hours (or overnight) before cooking is absolutely essential to keep the cheese contained. A common mistake is not double-coating your mozzarella sticks; for the crispiest results, dip them twice in the flour, egg, and breadcrumb mixture, making sure each layer is well-adhered. Getting your oil temperature wrong can ruin your efforts – too hot and the coating burns before the cheese melts, too cool and the sticks become greasy, so maintain a steady temperature between 350-365°F using a thermometer. For the best texture and taste, don’t overcrowd the pan while frying (work in small batches), and serve them immediately while the cheese is still stretchy and the outside is crispy.

What to Serve With Mozzarella Sticks?

These gooey, crispy mozzarella sticks are begging to be paired with some classic dipping sauces – marinara sauce is the traditional favorite, but ranch dressing and garlic aioli are also fantastic options. Since these are pretty rich, I like to balance them out with some fresh veggies like celery and carrot sticks, which add a nice crunch and freshness to the plate. For a casual game day spread or party appetizer setup, try serving them alongside other finger foods like chicken wings, jalapeño poppers, or a simple green salad if you want to keep things lighter. Just remember to serve these mozzarella sticks while they’re hot – that’s when they’re at their stretchy, melty best!

Storage Instructions

Keep Fresh: Once your mozzarella sticks have cooled down completely, place them in an airtight container lined with paper towels. They’ll stay good in the fridge for up to 3 days, though they’re definitely best enjoyed fresh and hot!

Freeze: Want to prep these ahead? After breading the cheese sticks (but before frying), freeze them on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. You can fry them straight from frozen – just add an extra minute to the cooking time.

Warm Up: To bring back that crispy exterior, pop refrigerated mozzarella sticks in a preheated oven at 350°F for about 5-7 minutes. The microwave works too, but the coating won’t be as crunchy. Just remember, these are best eaten right after cooking when the cheese is perfectly melted and gooey!

Preparation Time	20-30 minutes
Cooking Time	5-10 minutes
Total Time	25-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 40-50 g
• Fat: 70-80 g
• Carbohydrates: 130-150 g

Ingredients

• 12 cheese string sticks
• 1/2 cup plain flour
• 1/8 teaspoon paprika
• 1/8 teaspoon seasoning salt
• 1 1/2 cups panko crumbs
• 1 tablespoon parsley flakes
• 1 teaspoon oregano flakes
• 2 eggs
• 1/4 cup milk
• Vegetable oil (for frying)

Step 1: Prepare the Cheese Sticks

Unwrap 12 cheese sticks and cut each one in half crosswise.

This will result in a total of 24 pieces, which makes them easier to handle and cook.

Step 2: Set Up the Coating Stations

In a gallon-sized resealable plastic bag, combine ½ cup of flour, ⅛ teaspoon of paprika, and ⅛ teaspoon of salt.

This will be your dry coating.

In a second bag, mix 1½ cups of panko breadcrumbs, 1 tablespoon of dried parsley, and 1 teaspoon of dried oregano to create the crispy coating.

Step 3: Prepare the Egg and Milk Mixture

In a medium-sized bowl, beat together 2 eggs and ¼ cup of milk.

This egg mixture will serve as the adhesive for the coatings.

Step 4: Coat the Cheese Sticks

Working in batches, add 5 or 6 cheese stick halves to the bowl with the egg and milk mixture, tossing to ensure each piece is fully coated.

Transfer the coated cheese sticks to the flour bag, seal it, and shake until they are well covered.

Return the sticks to the egg mixture for a second coat, then transfer them to the panko bag.

Shake the bag to fully coat each cheese stick with the panko mixture.

Place the fully coated cheese sticks on a baking sheet.

Repeat this process until all of the cheese sticks are coated.

Step 5: Freeze the Coated Cheese Sticks

Place the baking sheet with the coated cheese sticks in the freezer for 20–30 minutes.

Freezing ensures that the cheese will not ooze out of the coating during frying, helping maintain their shape and texture.

Step 6: Fry and Serve

Heat a few inches of vegetable oil in a large frying pan to a temperature of 350–375°F.

Working in small batches, fry the cheese sticks in the hot oil until they turn golden brown on all sides, about 30–60 seconds per batch.

Once fried, drain them on a paper towel-lined plate to remove excess oil.

Serve the cheese sticks immediately with Marinara Sauce or Ranch Dressing for dipping.