Mozzarella Sticks are one of those appetizers we will never say no to. That crispy golden coating, the melty cheese pull, and a warm cup of Marinara Sauce or some Homemade Ranch Dressing on the side, it is pure comfort food, and it is hands-down the family’s favorite appetizer.
We used to save mozzarella sticks for restaurants or party platters, but once we finally mastered a homemade version, everything changed. Now we can make them at home anytime the craving hits, and everyone is very happy about that.
What makes this recipe so special is the simple breading that actually stays put. The quick freeze step is the secret. It helps the coating hold together so the cheese does not ooze out while frying, which makes these truly no-fail.
If you love these, be sure to try Fried Zucchini, Cheese Balls, Garlic Breadsticks, and Pizza Sliders, all easy appetizers that everyone loves.
Why you’ll love it + Why it works:
- Restaurant style at home. Crispy coating and melty cheese give you that classic appetizer without going out.
- Simple ingredients. Uses basic pantry staples and string cheese for easy prep. It only takes about 35-40 minutes from start to finish, with freeze time!
- Family favorite. A fun, cheesy snack that everyone gets excited about.
Mozzarella Stick Ingredients
- String cheese sticks (12): Provides the perfect portioned mozzarella that melts into a gooey center. Cutting them in half makes great bite sized pieces. You can also cut a block of mozzarella cheese into sticks.
- All purpose flour (½ cup): Creates the first coating layer that helps the egg mixture stick to the cheese.
- Paprika (⅛ teaspoon): Adds mild flavor and a touch of color to the coating.
- Seasoned salt (⅛ teaspoon): Enhances the overall flavor of the breading.
- Panko breadcrumbs (1½ cups): Gives the mozzarella sticks their crispy, crunchy exterior. Panko works best for extra crunch. Flavor the panko mixture with garlic powder, pepper, paprika, or Italian seasoning. Or used flavored Panko.
- Dried parsley (1 tablespoon): Adds light herby flavor and a bit of color to the coating.
- Dried oregano (1 teaspoon): Brings classic Italian flavor that pairs perfectly with mozzarella.
- Eggs (2): Helps bind the coating to the cheese sticks so it stays in place during frying.
- Milk (¼ cup): Thins the egg mixture slightly for easier coating.
- Vegetable oil (for frying): Allows the mozzarella sticks to fry quickly and evenly until golden and crispy. The ideal oil temperature for frying is about 350-375°F so choose an oil with a high smoking point, such as vegetable oil, canola oil, or peanut oil.
How to Make Mozzarella Sticks
PREP. Unwrap 12 cheese sticks and cut them in half crosswise.
Combine flour, paprika, and salt in a gallon-sized resealable plastic bag. In a second bag, mix panko, parsley, and oregano. In a bowl, beat eggs and milk together.
DIP. Add 5 or 6 cheese sticks to the bowl with eggs and milk and toss around to coat.
Transfer sticks to the flour bag and shake around, then return them to the milk bowl, making sure to coat every side.
Finally, add sticks to the panko bag and toss to coat. Place panko-coated sticks on a baking sheet. Repeat to coat all the remaining cheese sticks.
FREEZE. Place the baking sheet in the freezer for 20–30 minutes. This will ensure that the cheese does not ooze out of the coating while frying.
FRY. Heat a few inches of vegetable oil in a large frying pan to 350–375°F.
Working in batches, fry sticks in the oil until golden brown on all sides, 30–60 seconds.
SERVE. Drain on a paper towel–lined plate. Serve immediately with Marinara Sauce or Ranch Dressing.
Air fryer directions. Prepare the Mozzarella Sticks as directed in the recipe. Once they are frozen, fry them up in the air fryer. Place the mozzarella sticks in the basket and spray with cooking spray. Set the temperature to 390°F. Cook for 6 to 8 minutes until the exterior is golden and crispy.
Kristyn’s Recipe Tips
- Do not skip freezing the coated sticks since this step helps keep the cheese from melting too quickly.
- Fry in small batches to keep the oil temperature steady for even cooking.
- Use a thermometer to maintain oil between 350 and 375 degrees for best results.
- A double coating helps the cheese stay inside and not melt out while frying.
- Unwrap your cheese sticks while still connected, and the wrappers will all come off at once.
- A fry basket is handy to cook up several at a time. If you don’t have a fry basket, be cautious about adding too many cheese sticks to the oil. If you’re too slow to take them out of the oil, the cheese will ooze out.
Mozzarella Sticks Recipe
Video
Ingredients
- 12 string cheese sticks
- ½ cup all-purpose flour
- ⅛ teaspoon paprika
- ⅛ teaspoon seasoned salt
- 1½ cups panko breadcrumbs
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 2 eggs
- ¼ cup milk
- vegetable oil, for frying
Instructions
- Unwrap 12 cheese sticks and cut them in half crosswise.
- Combine flour, paprika, and salt in a gallon-sized resealable plastic bag. In a second bag, mix panko, parsley and oregano. In a bowl, beat eggs and milk together.
- Add 5 or 6 cheese sticks to the bowl with eggs and milk and toss around to coat. Transfer sticks to the flour bag and shake around, then return them to the milk bowl, making sure to coat every side. Finally, add the sticks to the panko bag and toss to coat. Place panko-coated sticks on a baking sheet. Repeat to coat all the remaining cheese sticks.
- Place the baking sheet in the freezer for 20-30 minutes. This will ensure that the cheese does not ooze out of the coating while frying.
- Heat a few inches of the vegetable oil in a large frying pan to 350-375 degrees F.
- Working in batches, fry sticks in the oil until golden brown on all sides, 30-60 seconds.
- Serve immediately with Marinara Sauce or Ranch Dressing.
Notes
- Do not skip freezing the coated sticks since this step helps keep the cheese from melting too quickly.
- Fry in small batches to keep the oil temperature steady for even cooking.
- Use a thermometer to maintain oil between 350 and 375 degrees for best results.
- A double coating helps the cheese stay inside and not melt out while frying.
- You can freeze the coated sticks long term and fry straight from frozen for an easy make ahead snack.
- Unwrap your cheese sticks while still connected, and the wrappers will all come off at once.
- A fry basket is handy to cook up several at a time. If you don’t have a fry basket, be cautious about adding too many cheese sticks to the oil. If you’re too slow to take them out of the oil, the cheese will ooze out.
- Flavor the panko mixture with garlic powder, pepper, paprika, or Italian seasoning.
- This recipe tastes best served fresh.
- Air fryer directions. Prepare the Mozzarella Sticks as directed in the recipe. Once they are frozen, fry them up in the air fryer. Place the mozzarella sticks in the basket and spray with cooking spray. Set the temperature to 390°F. Cook for 6 to 8 minutes until the exterior is golden and crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Bread the cheese sticks ahead of time and pop them in the freezer.
Once they’re frozen, transfer them to an airtight container or Ziploc bag. Then you have a whole batch on hand ready to fry up whenever you like!
Keep leftover fried cheese sticks in an airtight container in the fridge for 2-3 days or in the freezer for a couple of months.
More Like This
Favorite Appetizers
Crock Pot Meatballs
4 hrs 5 mins
Cheesy Zucchini Tots
25 mins
Crockpot Spinach Artichoke Dip
1 hr 10 mins
More Easy Appetizers
Collections
Recipe adapted from: Noshing with the Nolands
What is the best way to reheat Mozzarella after they have been in the fridge foe two days
The best way to reheat them is in the air fryer or oven so they stay crispy. Heat them at 375 degrees for about 5 to 8 minutes until warmed through and the cheese is melty again. I would avoid the microwave if possible since they can get soft.
Yah no. I dont know what step all these recipes are missing to keep the egg and bread crumbs stuck to the cheese, but every recipe I’ve tried, it just all falls off the cheese stick
It can be frustrating when a recipe does not turn out as expected. For this recipe, they may need a little longer in the freezer, or the oil might not be quite hot enough.