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Mozarella Sticks Recipe

Name: Mariachis de Jaliscos MOZARELLA STICKS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 16 oz mozzarella cheese block (lightly chilled); 1 cup all-purpose flour; 2 each large eggs; 2 tbsp cold water; 1.5 cups plain breadcrumbs (or panko for extra crunch); 0.25 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.25 tsp onion powder; 1 tsp kosher salt; 0.5 tsp black pepper; 4 cups vegetable oil (for frying); 2 each ripe avocados, peeled and pitted; 1 tbsp lime juice; 2 tbsp finely chopped red onion; 1 tbsp finely chopped cilantro; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbsp finely diced tomato (optional); 1 tsp jalapeño, seeded and minced (optional); 0.5 cup sour cream; 0.5 tsp lime juice; 1 tsp fresh chopped cilantro; 0.125 tsp salt; 0.125 tsp black pepper

Inspired by Mariachis de Jalisco

Time1h

Serves4

Breaded cheese sticks served with guacamole & sour cream.

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Ingredients

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Mozzarella Sticks

16 oz mozzarella cheese block (lightly chilled)

1 cup 00 bread flour

2 each Large eggs

2 tbsp cold water

1 1/2 cups plain breadcrumbs (or panko for extra crunch)

1/4 cup Grated Parmesan cheese

1 tsp dried Italian seasoning

1/2 tsp Watkins garlic powder

1/4 tsp Onion powder

1 tsp kosher salt

1/2 tsp black pepper

4 cups vegetable oil (for frying)

Guacamole

2 each ripe avocados, peeled and pitted

1 tbsp ReaLime juice

2 tbsp finely chopped red onion

1 tbsp finely chopped cilantro

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

2 tbsp finely diced tomato (optional)

1 tsp jalapeño, seeded and minced (optional)

Sour Cream Dip

1/2 cup Sour cream

1/2 tsp ReaLime juice

1 tsp fresh chopped cilantro

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Method

Mozzarella Sticks

Prepare cheese

Cut the chilled mozzarella block into 12–16 sticks about 3/4 inch wide and 3 to 3 1/2 inches long. Pat dry with paper towels to remove surface moisture.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk the eggs with 2 tablespoons cold water until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; mix well.

First coat

Dredge each cheese stick in flour, shaking off excess. Dip into the egg wash, allowing excess to drip off. Press into the breadcrumb mixture to thoroughly coat all sides. For a thicker coating and to prevent cheese leakage, place coated sticks on a tray lined with parchment and freeze for at least 30 minutes (preferred) or 10–15 minutes in the refrigerator.

Second coat (optional but recommended)

For extra-crisp coating, repeat egg wash and breadcrumb step after the initial chill: dip each partially frozen stick in egg, then re-coat with breadcrumbs. Return to the freezer for another 15–30 minutes until firm.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1 1/2 inches (roughly 3–4 cups depending on pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown slowly.

Fry

Working in small batches (3–4 sticks at a time), gently lower the frozen breaded sticks into the hot oil. Fry for 1.5–2.5 minutes, turning occasionally, until golden brown and crisp. Do not overcrowd the pan to keep oil temperature steady. If sticks brown too quickly, lower heat slightly.

Drain

Using a slotted spoon or spider, transfer fried mozzarella sticks to a paper towel–lined rack or plate to drain. Sprinkle lightly with a pinch of salt while hot. Let sit 1 minute to rest — cheese will be molten inside.

Safety note

Serve immediately while hot and melty. If preparing ahead, keep in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes, but frying just before serving gives the best texture.

Guacamole

In a medium bowl, mash the avocados with a fork to your desired texture (smooth or slightly chunky). Add 1 tablespoon lime juice, chopped red onion, cilantro, optional tomato and jalapeño if using, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently to combine and taste; adjust seasoning or lime as needed. Cover tightly with plastic wrap (press the wrap onto the surface to minimize browning) and refrigerate until serving.

Sour Cream Dip

In a small bowl, whisk together sour cream, 1/2 teaspoon lime juice, chopped cilantro, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve.