Hot and crispy homemade mozzarella sticks! This recipe makes a big batch of cheese sticks that can be frozen and fried in small batches whenever you get a craving. The mozzarella sticks are crispy on the outside with melted oozing cheese on the inside. They’re a must make for football season.
You will need a thermometer that hooks on the side of the pan for this recipe, which I discuss in the post along with lots of other tips and tricks, so be sure to check it out!
- 1 (16-oz) block low-moisture mozzarella cheese
- 1 1/2 cups Italian-style breadcrumbs
- 1/3 cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 6 eggs
- Vegetable oil, for frying (see note)
- First, slice across the block of cheese so you have eleven 1/2″-inch thick slices. Cut each slice into thirds so you end up with 33 cheese sticks. See the photos and notes in the post for more tips on slicing the cheese.
- In a shallow bowl, combine the breadcrumbs, cheese, and garlic powder. In a seperate shallow bowl, beat the eggs with a fork until uniform in color. Using one hand for the eggs and the other hand for the breadcrumbs, dip a cheesestick in the eggs to coat it. Transfer it to the breadcrumbs and coat it evenly. Dip it again in the egg, coating it evenly, and then coat it again in the breadcrumbs. Place the breaded cheese stick on a sheet pan. Repeat with the rest of the cheese sticks. See the recipe notes section for more tips about the breading step.
- Place the sheet pan in the freezer for 15 to 20 minutes. This will allow the breading to firm up. While you wait, you can get the oil ready for frying.
- I used a 3-quart pan to fry my mozzarella sticks (see note). Add enough oil to the pan so that the mozzarella sticks will be fully covered as they fry (about 24 ounces of oil). You can fry two to three sticks at a time with this set-up. If you want to fry more at a time you will need to use a bigger pan and more oil.
- The ideal temperature to deep fry is between 350°F to 375°F. Use a thermometer to measure the temperature as it will fluctuate as you fry the sticks. Fry the mozzarella stick for 30 seconds to a minute or until the breading is golden brown and crispy. Transfer the sticks to a plate lined with a paper towel to absorb the excess oil.
- Serve the mozzarella sticks with dipping sauce on the side.
- I used vegetable oil for frying, but any high-smoke oil (not olive oil!) will work like canola or peanut oil.
- Breading tips: This is optional, but I like to start with half of the breadcrumb mixture and half of the eggs. That way, if the breadcrumbs get too wet from the eggs I can refresh them with dry breadcrumbs which makes it easier to bread the cheese sticks.
- I usually fry six to twelve mozzarella sticks at a time, so the smaller pan works well because I don’t have to use as much oil. If you’re serving a crowd and want to cook more sticks at a time you’ll want to use a bigger pan and more oil.
- How to freeze mozzarella sticks for later: bread and freeze the sticks on a sheet pan for 15 to 20 minutes. Transfer the cheese sticks to a freezer bag, squeeze the to remove the air and pop them in the freezer. They will keep well for up to 3 months. To fry them, just follow the frying instructions in the recipe.
- Note about nutrition: I did not include nutrition because depending on the amount of oil you use and how much the cheese sticks absorb it’s almost impossible to measure.
- Category: Appetizers
- Method: Deep Fry
- Cuisine: Italian-American
Keywords: fried cheese sticks, mozzarella sticks, homemade cheese sticks