Ultimate Crispy Mozzarella Sticks – Homemade & Cheesy Perfection
Ultimate Crunch & Melt Mozzarella Sticks
These homemade mozzarella sticks are extra crunchy on the outside and perfectly gooey on the inside. A slight twist in the breading and finish-in-oven step ensures no cheese leaks and a restaurant-quality crunch every time.
Ingredients
Method
- Slice the mozzarella block into 16 uniform sticks.
- Whisk together eggs and milk in a shallow dish.
- In a second bowl, mix Italian breadcrumbs, panko, Italian seasoning, garlic powder, onion powder, and Parmesan.
- Dip each cheese stick in egg mixture, then press into breadcrumb blend. Repeat dipping once more in egg and crumbs for a triple-layered crust.
- Arrange the breaded sticks on a parchment-lined tray and freeze for at least 1 hour to lock in shape.
- Heat 1–2 inches of oil in a large, wide skillet over medium heat to 350°F–360°F.
- Fry mozzarella sticks in batches (3–4 at a time) for about 1 minute per side, just until golden.
- Transfer to a paper-towel lined rack, then finish in a preheated 375°F oven for 3 minutes to ensure extra crispness.
- Serve immediately with your favorite marinara or ranch dip.
Why You’ll Crave These Cheesy Sticks
- Triple-Layer Crunch: We’ve added panko to the Italian crumbs for an extra crisp bite.
- Gooey Guaranteed: Flash-freeze trick plus an oven finish locks the cheese in every time.
- Make-Ahead Magic: Prep a big batch, freeze, and fry or bake on demand.
Ingredients
- 1 pound block of whole milk mozzarella, cut into 16 sticks
- 2 large eggs
- ¼ cup milk
- 1 cup fine Italian breadcrumbs
- 1 cup panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup grated Parmesan cheese
- Vegetable oil, for frying
Step-by-Step Instructions
- Cut Cheese: Slice your mozzarella into even sticks so each one cooks uniformly.
- Egg Wash: Whisk eggs and milk until pale and frothy.
- Breading Bowl: Combine both breadcrumbs, seasonings and Parmesan in a shallow dish.
- First Dip: Coat each stick in egg, then press into crumbs. Shake off excess.
- Second & Third Dip: Dip again in egg, then finish with one more crust of crumbs for an armored exterior.
- Freeze: Place on parchment and freeze for 1 hour—this prevents cheese leaks.
- Fry: Heat oil to 350°F–360°F. Fry sticks in batches 1 minute per side until light gold.
- Oven Finish: Transfer to a baking sheet and pop in a 375°F oven for 3 minutes for lasting crunch.
- Serve: Plate them hot with marinara sauce or ranch for dipping.
Special Crunch Tip
Lightly mist the frozen sticks with cooking spray right before frying—it helps the crumbs puff up and crisp faster.
Storage & Reheating
- Freeze Raw Sticks: Flash-freeze on a tray, then bag for up to 3 months.
- Refrigerate Fried: Airtight for up to 3 days.
- Reheat: Warm in a 375°F oven for 5–7 minutes or air fry at 350°F for 4–5 minutes to keep them crispy.
Source link: Classic Homemade Mozzarella Sticks
