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Mozzarella Sticks Recipe

Name: Loco Mexicanos Mozzarella Sticks Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 oz low-moisture part-skim mozzarella cheese block; 1 cup all-purpose flour; 2 count large eggs; 2 tbsp milk; 1.5 cups fine dry bread crumbs (Panko or regular); 0.25 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 3 cups vegetable oil (for frying); 2 tbsp cornstarch (optional, for dusting); 3 count ripe tomatoes (medium); 0.5 count small red onion; 2 tbsp fresh cilantro leaves, chopped; 0.5 count jalapeño, seeded and minced; 1 tbsp fresh lime juice; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp olive oil (optional)

Inspired by Loco Mexicano

Time1h 15m

Serves4

Breaded mozzarella sticks served with homemade salsa

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Ingredients

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Mozzarella Sticks

16 oz low-moisture part-skim mozzarella cheese block

1 cup 00 bread flour

2 count Large eggs

2 tbsp Milk

1 1/2 cups fine dry bread crumbs (Panko or regular)

1/4 cup Grated Parmesan cheese

1 tsp dried Italian seasoning

1/2 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper

3 cups vegetable oil (for frying)

2 tbsp cornstarch (optional, for dusting)

Homemade Salsa

3 count ripe tomatoes (medium)

1/2 count small red onion

2 tbsp fresh cilantro leaves, chopped

1/2 count jalapeño, seeded and minced

1 tbsp Fresh lime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp olive oil (optional)

Method

Mozzarella Sticks

Prepare the cheese

Unwrap the mozzarella block and cut into 12–16 sticks about 3/4 inch thick and 3–4 inches long. Pat sticks dry on paper towels. Optional: lightly dust each stick with cornstarch to help the first coating adhere; shake off excess.

Set up breading stations

Place the flour in a shallow bowl. In a second bowl whisk the eggs with the 2 tablespoons milk until smooth. In a third bowl combine bread crumbs, grated Parmesan, Italian seasoning, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper.

Bread the sticks — first coat

Working with a few sticks at a time, dredge each cheese stick in flour, shaking off excess. Then dip into the egg wash, letting excess drip back into the bowl. Finally press into the breadcrumb mixture, coating evenly. For best results, place coated sticks on a parchment-lined tray and freeze for at least 30 minutes (or up to 2 hours) to firm up — this prevents cheese from melting out while frying.

Bread the sticks — second coat (optional but recommended)

After initial freeze, repeat the egg wash and breadcrumb coating for a double crust: dip each frozen stick into egg, then breadcrumbs again, pressing to adhere. Return to the tray and freeze for at least 15–30 minutes before frying.

Heat oil

In a deep, heavy-bottomed pot or a deep fryer, pour oil to a depth of at least 2 inches (about 2–3 cups depending on vessel). Heat oil 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 turn golden in about 30 seconds.

Fry the sticks

Working in small batches (3–4 sticks), carefully lower frozen coated mozzarella sticks into the hot oil. Fry 1 to 1 1/2 minutes per batch, turning once, until golden brown. Do not over-fry — long frying time will cause cheese to leak. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Keep cooked sticks warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15 minutes while finishing remaining batches.

Finish and serve

Taste and season with a light sprinkle of salt if desired. Serve immediately with the homemade salsa for dipping. Warn guests the centers will be hot.

Homemade Salsa

Prepare produce

Core and finely dice the tomatoes. Finely dice the red onion. Mince the jalapeño (leave seeds for more heat or remove for milder salsa).

Combine and season

In a bowl combine diced tomatoes, red onion, chopped cilantro, and minced jalapeño. Add lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon olive oil (optional). Stir gently to combine.

Rest and adjust

Let the salsa sit for at least 10 minutes at room temperature for flavors to meld. Taste and adjust seasoning with more salt, lime juice, or cilantro as desired. Refrigerate any unused salsa; serve cool or at room temperature alongside the mozzarella sticks.