Homemade Beer Battered Mozzarella Sticks

If you ask me, beer battered mozzarella sticks are a game-changer for any party spread.

These crispy, golden-brown appetizers take the classic mozzarella stick to new heights with a light, bubbly beer batter that gets perfectly crunchy in the fryer. The inside stays gooey and stretchy, just the way a good cheese pull should be.

They’re coated in a simple batter that uses your favorite beer (I go for a basic lager) and basic pantry seasonings you already have on hand. A quick dip in hot oil and they’re ready to serve.

It’s a crowd-favorite snack that’s easier to make than you’d think, perfect for game days or casual get-togethers.

What Kind of Mozzarella Should I Use?

For mozzarella sticks, you’ll want to use low-moisture mozzarella string cheese rather than fresh mozzarella. String cheese is perfect because it’s already portioned into sticks and has the right moisture content to hold up during frying. Fresh mozzarella contains too much water and will likely burst in the hot oil, creating a mess and potentially dangerous situation. If you can’t find string cheese, you can also use blocks of low-moisture mozzarella and cut them into even sticks – just make sure they’re about the same size as typical string cheese for even cooking. Before coating your cheese sticks, it helps to freeze them for about 30 minutes so they stay firm during the battering process.

Options for Substitutions

Here’s what you need to know about making swaps in this recipe:

• Dark ale: While beer gives this batter its signature taste and texture, you can use club soda or sparkling water for a non-alcoholic version. The carbonation helps create that light, crispy coating. Just note that you’ll lose some of that nice malty flavor.
• All-purpose flour: You can swap in self-rising flour, but if you do, skip the baking powder and reduce the salt to 1/2 teaspoon. Rice flour also works and makes an extra crispy coating.
• Mozzarella sticks: String cheese works perfectly here, but you can also cut blocks of mozzarella into sticks. Just make sure to use low-moisture mozzarella – fresh mozzarella contains too much water and will get too melty.
• Frying oil: Any neutral oil with a high smoke point works well – try vegetable, canola, or peanut oil. Avoid olive oil as it has too low of a smoke point for deep frying.
• Egg: For a vegan version, you can replace the egg with 3 tablespoons of aquafaba (the liquid from canned chickpeas) – it helps bind the batter just as well.

Watch Out for These Mistakes While Frying

The biggest challenge when making beer-battered mozzarella sticks is preventing the cheese from oozing out during frying – the key is to freeze your mozzarella sticks for at least 2 hours before coating and frying them. Another common mistake is having your oil either too hot or too cold – maintain a steady temperature of 350-375°F using a thermometer, as this ensures the batter gets golden brown while the cheese inside melts perfectly. Don’t skip the double-dipping process – after the first coating, return the sticks to the freezer for 15 minutes, then dip again in batter for an extra-crispy shell that keeps the cheese contained. For the crunchiest results, avoid overcrowding the pan (which lowers oil temperature) and fry in small batches, placing finished sticks on a wire rack instead of paper towels to prevent them from getting soggy.

What to Serve With Mozzarella Sticks?

These crispy, cheesy mozzarella sticks are begging to be dunked in some tasty dipping sauces! Marinara sauce is the classic choice, but ranch dressing and garlic aioli are also crowd favorites. Since these are pretty rich, I like to balance them out with some fresh veggies like celery and carrot sticks on the side – plus, those veggies can go right into the same dips! If you’re serving these as part of a bigger spread, they go perfectly with other fun finger foods like chicken wings, potato skins, or a basket of crispy french fries.

Storage Instructions

Keep Fresh: These crispy mozzarella sticks are best enjoyed right after cooking while the cheese is hot and stretchy. If you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days – though honestly, they’re never quite as good as fresh!

Make Ahead: Want to prep these in advance? You can bread the mozzarella sticks and freeze them uncooked! Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months and you can fry them straight from frozen.

Warm Up: To bring back some of that fresh-fried crunch, pop leftover mozzarella sticks in the oven at 350°F for about 5-7 minutes, or use an air fryer for 2-3 minutes. Skip the microwave – it’ll make them rubbery and soggy.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	80-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2800-3200
• Protein: 100-120 g
• Fat: 180-200 g
• Carbohydrates: 250-300 g

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon leavening powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 12 ounces dark ale
• 1 egg
• 1 pound mozzarella sticks
• Oil for frying

Step 1: Prepare the Batter

In a bowl, combine the flour, baking powder, baking soda, salt, and dark beer.

Use a whisk to mix these ingredients thoroughly, ensuring you have a smooth and consistent batter.

Cover the bowl and let the batter rest for 1 hour.

This resting time allows the flavors to meld and the batter to reach the perfect consistency.

Step 2: Add the Egg

After the resting period, add the egg to the batter.

Whisk again to combine thoroughly, making sure the egg is fully integrated into the mixture for a rich, cohesive batter.

Step 3: Coat the Cheese Sticks

Dip each cheese stick into the prepared batter, ensuring they are completely covered.

This will help create a crispy and flavorful coating once fried.

Take care to keep the cheese sticks well-coated to prevent any cheese from leaking out during frying.

Step 4: Fry the Cheese Sticks

Heat oil in a large pot over medium-high heat.

Once the oil is hot enough (around 350°F or 175°C), carefully add a few battered cheese sticks to the oil.

Avoid overcrowding the pot and ensure the sticks do not stick to the bottom.

Fry each cheese stick for about 3 minutes, or until golden brown and crispy.

Step 5: Serve and Enjoy

Remove the fried cheese sticks from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Allow them to cool for a minute before serving.

Enjoy these crispy delights as a tasty snack or appetizer!