Mozzarella Sticks Recipe

These homemade mozzarella sticks are crispy outside, gooey inside, and honestly way better than takeout. You can fry ’em, bake ’em, or toss ’em in the air fryer — they freeze well too, which is nice for snack emergencies.

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Quick Summary

• Prep time: 25 mins
• Cook time: 3 mins
• Flavor: cheesy, crunchy, salty, snacky
• Great for: party snacks, late-night cravings, freezer stash

Why I Like This Recipe

Not gonna lie, these started as a “what if” moment. Had string cheese, had panko, and yeah… kinda spiraled. The crispy outside with that molten cheese center? Dangerous. I’ve made a bunch, froze a bunch — and they go FAST every time.

Ingredients

• 1 ½ cups plain Panko
• ½ tsp Italian seasoning ½ tsp dried parsley
• ¼ tsp garlic powder
• ½ tsp black pepper
• ¼ tsp salt
• 2 large eggs
• ½ cup all-purpose flour
• 15 sticks whole milk mozzarella (or cut from a block)
• Oil for frying
• Marinara (for dunking)

How To Make Mozzarella Sticks

1. Crush the panko: Ziploc bag + rolling pin. Make ‘em nice and fine.
2. Season the crumbs: Mix panko with herbs, garlic powder, pepper, and salt in a shallow dish.
3. Prep your station: One bowl with flour, one with beaten eggs, one with seasoned crumbs.
4. Coat the cheese: Flour → egg → panko. Press the crumbs on real good.
5. Freeze ‘em: At least 1 hour so they don’t explode when frying.
6. Heat the oil: Get it to 350°F (175°C). Deep enough to cover the sticks.
7. Fry quick: 2 at a time, just about 1 min or ‘til golden. Drain on paper towels.
8. Serve hot: Marinara on the side — mandatory, honestly.

Tips for Success

• Freeze them fully before frying or they’ll ooze everywhere.
• Press the panko on firmly — helps the crust stick.
• Only fry a couple at a time or the temp drops and they get weird.
• Don’t skip the flour step — it helps everything else stick.
• Got leftovers? Air fry to reheat, they crisp up again real nice.

Storage and Reheating

• Fridge: Keep in a sealed container, up to 3 days.
• Freezer: Best way to store. Freeze flat, then bag them.
• Microwave: Meh — cheese melts but no crunch.
• Air Fryer: 375°F for 3–5 mins. Crispy like new.
• Oven: 375°F for 10 mins. Flip halfway.

Frequently Asked Questions

• Can I use low-moisture cheese?
  Yeah, it holds up better than fresh mozzarella — doesn’t leak as much.
• Do I have to freeze them?
  Yep. Otherwise, they melt before the outside crisps.
• Can I bake instead?
  Totally. Won’t be as golden, but still good. Try 415°F for 10–15 mins.
• Can I use breadcrumbs instead of panko?
  You can, but panko gets crispier.
• Can I double coat them?
  Yes — flour → egg → panko → egg → panko again. Extra crunch.

Common Mistakes and How to Dodge Them

• Skipping the chill – If you fry them warm, the cheese leaks out like lava.
• Too much oil heat or not enough – 350°F is the sweet spot. Too low = soggy, too high = burnt crumbs, cold cheese.
• Light coating – Don’t be shy with the panko. You want full coverage.
• Overcrowding the pan – It drops the temp and messes with your fry.
• Using fresh mozzarella – Save it for pizza. It’s too wet for this.

Nutrition Facts (Per Serving – 1 stick)

• Calories: 138 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 46mg
• Sodium: 281mg
• Potassium: 50mg
• Total Carbohydrate: 8g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 9g