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Easy Homemade Mozzarella Sticks

Featured in Delightful Bites & Starters.

These homemade mozzarella sticks are deliciously crispy on the outside and gooey on the inside! String cheese is coated in a seasoned breadcrumb mixture and deep-fried to perfection. Freeze them before frying to ensure maximum crispiness. Serve with a side of tangy marinara sauce for dipping and enjoy this crowd-pleasing snack or appetizer.

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Rehan Magic House Recipes
Updated on Fri, 18 Apr 2025 11:01:43 GMT
A plate of breaded food with a dipping sauce. Pin it
A plate of breaded food with a dipping sauce. | magichouserecipes.com

This homemade mozzarella sticks recipe transforms ordinary string cheese into golden, crispy appetizers that rival any restaurant version. The secret lies in double-coating each stick and freezing them before frying to prevent cheese leakage. Paired with a quick, flavorful marinara sauce, these make an irresistible game day treat or casual party snack.

My family requests these mozzarella sticks for every movie night. The first time I made them, my son declared them better than the ones at his favorite restaurant. Now I keep a batch in the freezer for impromptu gatherings.

Ingredients

  • String cheese sticks: The foundation of this recipe. Choose full-fat mozzarella for the best melt.
  • Panko breadcrumbs: Create that signature crunch. Regular breadcrumbs work but won't be as crispy.
  • Italian herbs: Add authentic flavor depth. Fresh herbs can be substituted at triple the quantity.
  • Parmesan cheese: Enhances the savory flavor profile. Freshly grated melts more smoothly than pre-packaged.
  • Crushed red pepper flakes: Provide optional heat that balances the creamy cheese perfectly.
  • Vegetable oil: For frying ensures even cooking. Peanut oil works wonderfully if available.

Step-by-Step Instructions

Prepare Your Stations:
Set up three separate shallow dishes for your breading assembly line. This organization makes the process flow smoothly and ensures each stick gets properly coated. Make sure your dishes are wide enough to fit the full length of your cheese sticks.
First Coating:
Dredge each string cheese in the seasoned flour mixture, shaking off excess. The flour creates a base for the egg wash to adhere to. Without this crucial step, your breading could slide off during frying.
Egg Wash Bath:
Dip floured cheese sticks completely in the egg mixture. The egg acts as the glue that binds everything together. Make sure to let excess drip off to prevent soggy spots.
Breadcrumb Finish:
Press each stick firmly into the seasoned breadcrumb mixture, rolling to coat all sides evenly. The pressing motion is essential for making the coating stick properly. Double dip for extra crispiness.
Freeze Thoroughly:
Place coated sticks on a parchment-lined baking sheet and freeze for at least 4 hours, preferably overnight. This freezing step is non-negotiable as it prevents the cheese from melting too quickly during frying.
Perfect Frying:
Heat oil to exactly 350°F before adding any cheese sticks. Working in small batches prevents temperature drops that lead to soggy, oil-soaked results. Fry until golden brown, about 1-2 minutes, turning gently halfway through.
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A white bowl with a spoon in it. | magichouserecipes.com

The dried herbs are my secret weapon in this recipe. I grow and dry my own during summer, then use them all winter for these mozzarella sticks. The flavor difference compared to store-bought dried herbs is remarkable. My daughter can always tell when I use my garden herbs versus the store-bought variety.

Make-Ahead Magic

These mozzarella sticks are perfect for planning ahead. After breading, they can be frozen for up to two months in an airtight container. Layer them with parchment paper to prevent sticking. This makes them perfect for unexpected guests or quick after-school snacks. I often make a double batch during weekend prep so we always have some ready to fry.

Troubleshooting Tips

Cheese leakage happens when your oil temperature is either too low or too high. If too low, the sticks take too long to brown, allowing cheese to melt excessively. If too high, the outside browns before sealing properly. Always use a thermometer for consistent results. If you notice leaking, your freezing time might have been too short. Next time, try freezing them longer or double-coating them with the breading mixture.

Dipping Sauce Variations

While the included marinara recipe is excellent, consider offering multiple dipping options. Ranch dressing provides a creamy contrast to the crispy exterior. For heat lovers, try a sriracha mayo by mixing equal parts mayonnaise and sriracha sauce. My personal favorite is a balsamic glaze reduction that adds sweetness and tanginess. The contrast between sweet balsamic and savory cheese creates an unexpectedly delicious combination that always impresses guests.

Frequently Asked Questions

→ How do you make mozzarella sticks crispy?

To make crispy mozzarella sticks, coat the cheese sticks well in seasoned breadcrumbs, freeze before frying, and ensure the oil is at 350°F for frying.

→ Can I prepare mozzarella sticks in advance?

Yes, you can bread the mozzarella sticks and freeze them for up to two months before frying.

→ Can mozzarella sticks be baked or air-fried?

Yes, you can bake them at 375°F or air-fry them at 390°F until golden and crisp, about 7-9 minutes.

→ What can I serve with mozzarella sticks?

Mozzarella sticks are best served with marinara sauce, but you can also try ranch dressing, garlic aioli, or barbecue sauce.

→ How do I prevent cheese from leaking out while frying?

Ensure the mozzarella sticks are thoroughly coated and frozen before frying. This helps prevent the cheese from oozing out.

Easy Homemade Mozzarella Sticks

Crispy mozzarella sticks with melty cheese, served with marinara dipping sauce.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Reham


Difficulty: Easy

Cuisine: Italian

Yield: 12 Servings (12 mozzarella sticks and 1 cup marinara sauce)

Dietary: Vegetarian

Ingredients

→ Mozzarella Sticks

01 12 mozzarella string cheese sticks
02 ⅓ cup all-purpose flour
03 ⅛ teaspoon salt
04 ⅛ teaspoon ground black pepper
05 1 large egg
06 2 tablespoons milk
07 ¾ cup plain panko bread crumbs
08 1 tablespoon grated Parmesan
09 ½ teaspoon dried basil
10 ½ teaspoon dried oregano
11 ½ teaspoon dried parsley
12 ½ teaspoon dried thyme
13 ½ teaspoon garlic powder
14 Pinch of crushed red pepper flakes (optional)
15 Vegetable oil or canola oil for frying

→ Easy Small Batch Marinara Sauce

16 1 tablespoon olive oil
17 1-2 cloves garlic, peeled and minced
18 8 ounces crushed tomatoes or 6 ounces tomato sauce
19 ¼ teaspoon dried basil
20 ¼ teaspoon dried oregano
21 Large pinch of salt
22 Pinch of crushed red pepper (optional)

Instructions

Step 01

Prepare a baking sheet with parchment paper and set aside.

Step 02

In three shallow dishes: combine flour, salt, and pepper in Dish #1; whisk egg and milk in Dish #2; mix bread crumbs, Parmesan, garlic powder, parsley, basil, oregano, thyme, and red pepper flakes in Dish #3.

Step 03

Dredge each piece of string cheese in flour mixture, then dip in egg mixture, and finally coat in the breadcrumb mixture, pressing to ensure it sticks.

Step 04

Place coated cheese sticks on prepared baking sheet and transfer to the freezer for at least 1 hour.

Step 05

Fill a large pot with about 2 inches of oil and heat over medium heat until a thermometer registers 350°F.

Step 06

Working in batches of up to 4, fry cheese sticks for about 2 minutes, turning occasionally, until golden brown and crisp. Transfer to a paper towel-lined plate.

Step 07

Sprinkle fried sticks with salt if desired and serve immediately with marinara sauce.

Step 08

Heat olive oil in a small saucepan over medium-high heat, add garlic, and sauté for 1-2 minutes. Stir in tomatoes, basil, oregano, and salt. Simmer on medium-low heat for 10 minutes, stirring occasionally. Add red pepper flakes, simmer for another minute, and serve.

Notes

  1. Mozzarella sticks can be breaded and frozen for up to 2 months before frying.
  2. Use a thermometer to ensure oil stays at the correct temperature during frying.
  3. Marinara sauce can be stored in the fridge for up to 5 days.

Tools You'll Need

  • High-sided sheet pan
  • Parchment paper
  • Deep high-sided sauté pan or pot
  • Thermometer (e.g., ChefAlarm)
  • Small saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cheese and milk)
  • Contains eggs
  • Contains gluten (flour and breadcrumbs)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 134
  • Total Fat: 8 g
  • Total Carbohydrate: 8 g
  • Protein: 8 g