Mozzarella Cheese Sticks Recipe
Make Mozzarella Cheese Sticks Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese
Breading station
Coating reinforcement (optional)
Frying/Finishing
Method
Cheese
- 1
Cut cheese
Trim the mozzarella into 3/4- to 1-inch thick sticks about 3 inches long. Aim for uniform pieces so they cook evenly. You should get roughly 20–24 sticks from 1 lb of cheese.
- 2
Place cut sticks on a parchment-lined tray and freeze uncovered for 30–45 minutes until very firm. This step prevents excessive melting during frying.
Breading station
- 3
Prepare dry mixes
In a shallow dish combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper. Mix thoroughly and set aside as the outer coating.
- 4
Prepare flour and egg
Place the flour in a second shallow dish. In a third bowl whisk the eggs with the milk until smooth.
- 5
Optional cornstarch slurry
If using the cornstarch reinforcement, whisk cornstarch with cold water to make a thin slurry and keep it nearby. You'll dip frozen sticks in slurry before flour to help coating adhere better.
- 6
One at a time, working quickly, dredge each frozen cheese stick first in flour (shake off excess), then dip in the egg mixture (or egg then corn-starch slurry then egg if using), and finally press into the breadcrumb mixture until fully coated. For a thicker, more secure crust, repeat the egg and breadcrumb step once more to double-coat. Place breaded sticks on a parchment-lined tray and return to the freezer for at least 20 minutes (ideally 30–45 minutes) so coating firms up.
Frying/Finishing
- 7
Heat oil
Pour oil into a heavy pot or deep skillet to a depth of about 2 inches (roughly 3–4 cups depending on vessel). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil: it should sizzle and rise to the surface steadily.
- 8
Fry in small batches (3–5 sticks depending on pot size) for 1 to 1 1/2 minutes, turning once, until golden brown. Do not overcrowd the pot and do not fry straight from the freezer for much longer than recommended or the coating can split. Maintain oil temperature around 350°F; if it drops, let it recover between batches.
- 9
Using a slotted spoon or spider, transfer fried sticks to a paper towel–lined plate to drain briefly (30–60 seconds). For extra crispness, you may return them to the hot oil for 10–15 seconds, but watch carefully to avoid burst cheese or over-browning.
- 10
Serve immediately with warm marinara sauce. Fried cheese sticks are best eaten hot so the center is melty and the exterior remains crispy.