Making crispy mozzarella sticks without breadcrumbs might sound like mission impossible, especially when you’re trying to cut down on carbs or just ran out of breadcrumbs in your pantry. Let’s face it – we all crave that melty, stretchy cheese pull, but sometimes the traditional coating just isn’t what we’re looking for.
That’s where this recipe comes in handy: it’s just as tasty as the classic version, super easy to make, and works perfectly for those times when you want to keep things low-carb or gluten-free. Plus, you probably already have most of the ingredients sitting in your kitchen right now.
Why You’ll Love These Mozzarella Sticks
- Gluten-free alternative – Using potato flakes instead of breadcrumbs makes these mozzarella sticks perfect for anyone avoiding gluten, while still delivering that crispy coating you crave.
- Simple ingredients – You only need 4 main ingredients to make these cheese sticks – most of which you probably already have in your kitchen.
- Kid-friendly snack – These cheesy, crispy bites are always a hit with kids and make the perfect after-school snack or party appetizer.
- Quick preparation – With just a few steps and basic ingredients, you can have hot, melty mozzarella sticks ready in under an hour.
What Kind of Mozzarella Should I Use?
String cheese is the perfect choice for this recipe since it’s already portioned into the right size and shape for mozzarella sticks. Regular whole milk string cheese works best here – avoid the low-moisture or part-skim varieties as they won’t give you that classic stretchy cheese pull we all love. If you can’t find string cheese, you can cut a block of whole milk mozzarella into sticks, but they might not hold together quite as well during frying. Just make sure your cheese is very cold before coating and frying – this helps prevent premature melting and keeps the cheese from oozing out too quickly while cooking.
Options for Substitutions
Looking to make these mozzarella sticks but need to switch things up? Here are some helpful swaps:
- Mozzarella string cheese: This is the star ingredient that can’t really be substituted if you want that classic pull-apart texture. However, you can use low-moisture block mozzarella cut into sticks if string cheese isn’t available.
- Instant potato flakes: If you can’t find potato flakes, crushed potato chips or corn flakes can work as alternatives. Just make sure to crush them into very fine crumbs. Keep in mind the coating might be a bit less crispy than with potato flakes.
- Eggs: For an egg-free version, try using heavy cream or milk mixed with a tablespoon of cornstarch. You could also use mayonnaise thinned with a bit of water.
- Frying oil: Any neutral oil with a high smoke point works well – vegetable, canola, peanut, or sunflower oil are all good choices. Just avoid olive oil as it has too low of a smoke point for deep frying.
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 coated cheese sticks for at least 2 hours (or overnight) is absolutely crucial before they hit the hot oil.
Getting your oil temperature wrong can ruin these crispy treats – too hot and the coating burns before the cheese warms through, too cool and they’ll become greasy, so maintain a steady temperature between 350-365°F using a thermometer.
Double-coating your mozzarella sticks provides extra insurance against cheese leakage, so don’t skip this step: dip in egg, roll in potato flakes, then repeat the process for a secure seal.
For the crunchiest exterior, avoid overcrowding the pan – fry in small batches and give each stick plenty of space to ensure even cooking and maximum crispiness.
What to Serve With Mozzarella Sticks?
These crispy 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 veggie sticks like carrots, celery, and bell peppers – plus, you can use the same dips for your veggies too. For a casual game day spread or party appetizer setup, serve these alongside some wings, jalapeño poppers, or a simple green salad to cut through the richness of the cheese.
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 they might lose some of their crispiness.
Make Ahead: You can prep these ahead of time! Coat the cheese sticks and place them on a parchment-lined baking sheet in the freezer for about 2 hours until solid. Then transfer them to a freezer bag and keep frozen for up to 1 month. This way, they’re ready to fry whenever you’re craving a cheesy snack!
Warm Up: To enjoy leftover mozzarella sticks, heat them in an air fryer at 350°F for 2-3 minutes or in a regular oven at 350°F for 5-7 minutes until heated through. Avoid using the microwave as it can make them rubbery and cause the cheese to ooze out too quickly.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 60-70 g
- Fat: 130-150 g
- Carbohydrates: 60-80 g
Ingredients
- 12 whole milk mozzarella string cheese sticks
- 2 eggs
- Pinch of salt
- 2 packets instant idaho®dehydrated potato flakes (any variety)
- 2-3 quarts frying oil, depending on pan size
Step 1: Prepare the Coating Stations
In a shallow baking dish or pie pan, beat together two eggs with a pinch of salt.
This will be your egg coating station.
In another baking dish or plate, spread out a thick layer of dehydrated potatoes.
Set a cooling rack over a pan nearby to catch any drips.
Step 2: Prepare the Mozzarella Sticks
Cut each mozzarella stick in half to make them easier to coat and fry.
Work with 3-4 sticks at a time, rolling them in the beaten egg mixture, ensuring they are well-coated.
Allow the excess egg to drip off for a few seconds before proceeding to the next step.
Step 3: Coat with Dehydrated Potatoes
Transfer the egg-coated cheese sticks to the dish with dehydrated potatoes.
Firmly roll each stick in the potatoes, making sure that every side and end is well-coated.
Once coated, place the sticks on the prepared rack to set up.
Step 4: Double Dip for Extra Coating
To ensure a crispy exterior, repeat the egg and potato coating process a second time for each stick.
This means dipping each stick into the egg mixture again, allowing the excess to drip, then re-coating them generously with the potatoes.
Place them back on the rack once coated.
Step 5: Freeze and Prep for Frying
Place the rack with the coated mozzarella sticks in the freezer for 30-45 minutes.
This helps the coating adhere better and makes frying easier.
Step 6: Fry the Mozzarella Sticks
Heat at least 3 inches of oil in a large, deep saucepan to 350°F.
Fry the cheese sticks in small batches, a few at a time, ensuring they turn a deep golden brown all over, about 4-5 minutes.
Keep them moving in the oil using a skimmer, gently rolling them around to ensure even frying on all sides.
Once done, place them back on the rack.
Step 7: Serve with Dipping Sauce
After frying all the mozzarella sticks, make sure the oil temperature rebounds to 350°F before starting a new batch.
Once they’re all cooked, serve the mozzarella sticks immediately with your favorite dipping sauce for a delicious and crispy treat.