Crispy Cheese Sticks(kids Special) Recipe

Cut the cheese

Remove mozzarella from packaging and pat dry with paper towels. Cut the 16 oz block into 12 equal sticks: first slice the block into 3 slabs lengthwise, then cut each slab into 4 sticks (about 4 inches long and 3/4 inch thick). Chill the sticks on a tray lined with parchment in the freezer for 20–30 minutes to firm up — this prevents melting during frying.

Set up dredging station

Place the flour in a shallow bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second shallow bowl, whisk the eggs with 3 tablespoons milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix well.

Double-coat for extra crisp

Working one or two sticks at a time, dredge a chilled cheese stick in seasoned flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently so crumbs adhere. For a sturdier crust that reduces cheese leakage, repeat: dip the breaded stick once more into the egg, then again into the breadcrumbs. Place finished sticks on a parchment-lined tray and return to the freezer for at least 15 minutes (up to 30 minutes) before frying.

Heat the oil

Pour about 2 cups vegetable oil into a heavy skillet or saucepan to a depth of about 1 to 1 1/2 inches (enough for shallow frying). Heat over medium heat until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown slowly.

Fry the cheese sticks

Fry in batches of 3–4 cooled sticks so they cook evenly without crowding. Gently lower them into the hot oil using a slotted spoon or tongs. Fry for 30–45 seconds per side until golden brown and crisp. Turn once; do not overcook — long frying will cause the cheese to burst out. If the oil temperature drops, raise the heat slightly between batches to maintain 325–350°F (160–175°C).

Drain

Using a slotted spoon or tongs, transfer fried sticks to a paper towel–lined plate to drain excess oil. Let rest 1–2 minutes so the crust firms and cheese settles.

Arrange the crispy cheese sticks on a serving platter. Sprinkle chopped fresh parsley over them if desired. Serve immediately with warm marinara sauce for dipping. For kids, allow a brief cool-down so the cheese isn't too hot inside.