Mozzarella Sticks
Golden, crunchy-coated mozzarella sticks with a gooey, stretchy cheese pull. Frozen before frying for the best results, and served with marinara for dipping. Plan ahead: the breaded sticks freeze at least 30 minutes before frying.
Ingredients
- 12 low-moisture mozzarella string cheese sticks
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 3 cups vegetable oil, for frying
- 1 cup marinara sauce, for serving
Instructions
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1
Set up a breading station: 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs in a second, and a mixture of 1 cup Italian seasoned breadcrumbs, 1/2 cup panko breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp dried oregano, and 1/2 tsp kosher salt in a third.
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2
Coat each low-moisture mozzarella string cheese sticks in flour, dip in egg, then roll in the breadcrumb mixture. Double-coat by dipping in egg again and rolling in breadcrumbs a second time. Place on a parchment-lined tray.
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3
Freeze the breaded sticks for at least 30 minutes. This step is critical — it prevents the cheese from melting out before the coating crisps.
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4
Pour 3 cups for frying vegetable oil into a deep, heavy skillet to a depth of about 2 inches. Heat to 350°F (175°C).
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5
Fry the frozen sticks in batches of 3-4, turning occasionally, until golden brown, about 1-2 minutes total.
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6
Drain briefly on paper towels. Serve immediately with 1 cup warm marinara sauce.