These homemade Olive Garden Mozzarella Sticks are golden, melty, and seriously satisfying. They’re easy to throw together, super crispy when fried right, and way more budget-friendly than ordering out. Perfect for when you want a snack that actually feels worth it.

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Quick Summary

Prep time: 10 mins
Cook time: 10 mins
Flavor: cheesy, crispy, salty-good
Great for: game nights, late cravings, lazy weekend wins

Why I Like This Recipe

I wanted something cheesy without leaving the house — you know the vibe. Had a block of mozzarella sitting in the fridge, and figured why not? It’s one of those things that once you make once, you’re like, wait… why was I ever buying frozen ones?

Ingredients

16 oz mozzarella block (don’t use string cheese)
2 eggs, beaten
¼ cup water
1½ cups Italian breadcrumbs
½ tsp garlic salt
1 tsp Italian seasoning
⅔ cup flour
⅓ cup cornstarch
Vegetable oil (for frying)
Marinara sauce (for dipping)

How To Make Fried Mozzarella Sticks

Slice the cheese: Cut your mozzarella into chunky sticks — like, thicker than what you’d buy frozen. They need to hold their shape when fried.
Set up the breading station: Three bowls: Flour + cornstarch Beaten eggs + water Breadcrumbs + garlic salt + Italian seasoning
Bread the cheese: Coat each stick in the flour mix, then egg wash, then breadcrumbs. Press the crumbs on so they stick. If you want extra crisp, do the egg + breadcrumb part twice.
Fry time: Heat oil in a skillet (about ⅓ cup — enough to shallow fry). It’s ready when a breadcrumb sizzles. Fry a few sticks at a time for 2–3 minutes, turning till golden. Drain on paper towels.
Serve it up: Dip in warm marinara. That’s it. No fancy plating required.

Fried Mozzarella Sticks – Easy Olive Garden Copycat

Tips for Success

Chill your cheese before breading — helps keep it from melting too fast.
Don’t skip the cornstarch. It makes the outside crispier.
Double coating = better crunch. Worth the extra step.
Use enough oil so they don’t sit flat and melt out.
Fry in small batches so the temp stays stable.

Storage and Reheating

Fridge: Keep extras in an airtight container, 2–3 days tops.
Reheat: Oven or air fryer > microwave. 375°F for a few minutes = crispy again. Microwaving makes them sad.
Freezer: You can freeze them after breading (before frying). Just fry straight from frozen — no thawing.

Frequently Asked Questions

Can I use string cheese instead of a block?
You could. It works in a pinch. Just doesn’t melt quite as nicely.
How do I keep them from bursting open?
Chill the sticks and make sure the oil’s hot enough. If it’s too cold, they’ll leak before the outside crisps.
Is double breading really necessary?
Not necessary, but it helps with that thick, crunchy coating. I usually do it if I’m not too tired.
Do I need a deep fryer?
Nope. Shallow frying in a skillet works just fine.
What if I don’t have Italian breadcrumbs?
Use plain and add a little extra garlic powder, parsley, and oregano.

Common Mistakes and How to Dodge Them

Cheese melting out too fast: Usually means the oil wasn’t hot enough, or the cheese was too warm. Freeze the sticks for 10 minutes before frying if you’re nervous.
Only coating once: Yeah, it works — but double coating is the move. Makes all the difference texture-wise.
Overcrowding the pan: They’ll steam instead of fry. Always go in small batches.
Breadcrumbs falling off: Didn’t press them on enough or skipped chilling. Give them a light press, then rest them before frying.
Using fresh mozzarella: It’s delicious, but too soft for this. You’ll end up with a melted mess.

Nutrition Facts (Per Serving)

Calories: 661 kcal
Total Fat: 40g
Saturated Fat: 15g
Cholesterol: 115mg
Sodium: 980mg
Potassium: 150mg
Total Carbohydrate: 44g
Dietary Fiber: 2g
Sugars: 3g
Protein: 28g

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