Fried Cheese Sticks Recipe

Prepare cheese sticks

If using a block of mozzarella, cut into 12 sticks about 3/4 inch by 3/4 inch by 3 1/2 inches. If using pre-packaged string cheese, unwrap and trim to uniform length if needed. Pat sticks dry with paper towels to remove excess moisture.

Freeze the cheese sticks: Arrange prepared cheese sticks in a single layer on a tray lined with parchment. Freeze for at least 45 minutes to 1 hour (longer is fine). This step prevents excessive cheese leakage during frying.

Set up a three-station breading station. Station 1: combine 1 cup all-purpose flour and the additional 1/4 cup flour (from Coating Reinforcement) and the 1/4 cup cornstarch in a shallow bowl; mix and season with 1/2 tsp salt and 1/4 tsp pepper if desired. Station 2: in a medium bowl, whisk together 3 large eggs, 2 tbs cold water, and 2 tbs cold milk until smooth. Station 3: in a wide shallow dish combine 2 cups breadcrumbs, 1 tbsp grated Parmesan, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried Italian seasoning, 1/2 tsp salt, 1/2 tsp black pepper; stir to combine.

Double-coat method: Working quickly with frozen cheese sticks, dredge each stick first in the flour/cornstarch mix, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat completely. For greater insurance against leakage, return the breadcrumb-coated stick to the egg wash a second time and again press into breadcrumbs for a double coating. Place breaded sticks on a baking sheet lined with parchment and return to the freezer for 15–30 minutes to firm up the coating.

Heat oil in a deep, heavy pot or deep fryer to 350°F (175°C). Use a candy/deep-fry thermometer to monitor temperature. If you don’t have a thermometer, heat over medium-high until a small cube of bread browns in about 60 seconds.

Fry in small batches (4–6 sticks at a time depending on pot size) to avoid crowding. Gently lower frozen, breaded cheese sticks into the hot oil with a slotted spoon or spider. Fry for about 1 minute to 1 minute 30 seconds, turning if necessary, until golden brown. The quick fry at 350°F melts the cheese inside while limiting leakage.

Remove fried sticks with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Immediately season lightly with a pinch of salt if desired. Let rest 1 minute before serving — cheese will be very hot.

Serve the fried cheese sticks warm with marinara sauce and a sprinkle of chopped fresh parsley. Warn guests that the cheese inside will be hot.

Leftover note: If any remain, cool and store in an airtight container and reheat in a 375°F (190°C) oven for 6–8 minutes to re-crisp. Avoid microwaving, which makes coating soggy and releases cheese.