Crispy Mozzarella Sticks
SERVINGS
CALORIES
Ingredients
Main Ingredients
- 12 mozzarella string cheese sticks, cut in half
- 1 Cup mozzarella string cheese sticks, cut in half
- 2 large eggs
- 2 tbsp milk
- 2 cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- Vegetable oil, for frying
For Serving
- 1 cup warm marinara sauce
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
Directions
Step 1 – Prepare the Coating
- In the first bowl, add the flour.In the second bowl, whisk together the eggs and milk.In the third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, paprika, salt, and black pepper.
Step 2 – Coat the Cheese
- Dip each mozzarella stick into the flour, then the egg mixture, and finally coat thoroughly with the breadcrumb mixture.Repeat the egg and breadcrumb coating one more time for an extra crispy crust.
Step 3 – Freeze
- Arrange the coated mozzarella sticks on a baking sheet lined with parchment paper.Freeze for 30 minutes to prevent the cheese from melting too quickly during frying.
Step 4 – Heat the Oil
- Heat vegetable oil in a deep pan to 350°F (175°C).
Step 5 – Fry
- Carefully fry a few mozzarella sticks at a time for 1½–2 minutes, or until golden brown and crispy.Avoid overcrowding the pan.
Step 6 – Drain
- Transfer the fried mozzarella sticks to a paper towel-lined plate or cooling rack to remove excess oil.
Step 7 – Serve
- Serve immediately while hot with warm marinara sauce. Garnish with chopped parsley and grated Parmesan if desired.
Kitchen Tips
- Freeze the coated mozzarella sticks before frying to prevent the cheese from leaking.
- Double-coating the breadcrumbs creates an extra crispy crust.
- Fry in small batches to maintain the oil temperature.
- Use low-moisture mozzarella sticks for the best texture.
- Serve immediately for the perfect cheese pull.
- These can be frozen before frying for up to 2 months.Freeze before frying for the best results.Use fresh oil heated to 350°F (175°C).
