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Homemade Crispy Mozzarella Sticks

These homemade mozzarella sticks are coated in seasoned panko breadcrumbs and fried until golden and crispy, revealing warm, gooey cheese inside. The process involves freezing the cheese, breading it thoroughly, and frying at the right temperature to achieve a crackling shell and stretchy interior. Perfectly crispy on the outside with a melty, cheesy center, they make for a nostalgic, satisfying snack.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz block mozzarella cheese cut into 3-inch by ½-inch sticks
  • ½ cup all-purpose flour for coating
  • 2 large eggs beaten with a splash of water
  • 1 ½ cups panko breadcrumbs mixed with spices like paprika and garlic powder
  • 2 quarts neutral oil for frying, such as canola or vegetable oil
  • optional spices paprika, garlic powder, or Parmesan for flavoring breadcrumbs

Equipment

  • Deep-fry thermometer
  • Baking Sheet
  • Large heavy-bottomed pot or deep fryer
  • Wire rack or paper towels

Method
 

  1. Arrange a baking sheet and line it with parchment paper. Cut the mozzarella into uniform sticks about 3 inches long and ½ inch thick. Place the sticks on the prepared tray and freeze for at least 2 hours until very firm.
  2. Set up your breading station: in a shallow dish, place the flour; in a second dish, beat the eggs with a splash of water; in a third, mix panko breadcrumbs with your chosen spices for extra flavor.
  3. Remove the frozen cheese sticks from the freezer. Working one at a time, roll each stick in the flour, tapping off excess to ensure a light coating.
  4. Dip the floured stick into the beaten eggs, allowing excess to drip off, then coat thoroughly in the seasoned panko breadcrumbs. Repeat the egg and breadcrumb coating for a thicker shell, if desired.
  5. Place the breaded sticks back on the tray and freeze again for at least 30 minutes. This helps the coating adhere and prevents cheese from leaking during frying.
  6. Pour the oil into a large heavy-bottomed pot or deep fryer. Attach your thermometer and heat the oil to 180°C (355°F). Look for a steady, gentle shimmer and a slight crackle.
  7. Carefully lower a few mozzarella sticks into the hot oil, being cautious not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until the coating is deep golden and crisp, and the cheese inside is bubbling.
  8. Use a slotted spoon or tongs to transfer the fried sticks onto a wire rack or paper towels to drain excess oil. Let them rest for 1-2 minutes to settle and prevent sogginess.
  9. Serve immediately while hot and crispy, with marinara sauce or your favorite dip. Enjoy the gooey cheese pull and crunchy shell in every bite.

Notes

For the best results, ensure cheese is thoroughly frozen before frying. Double coating creates a thicker, crunchier shell. Maintain the oil temperature at 180°C for optimal crispiness and to prevent cheese leaks.