Crispy Gooey Mozzarella Sticks (Print Version)

Crunchy exterior melts to gooey cheese inside, ideal for a quick snack with marinara dipping sauce.

# What You Need:

→ Cheese

01 - 14 oz mozzarella cheese, cut into ½ x 3-inch sticks

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 2 cups panko breadcrumbs
06 - ½ tsp garlic powder
07 - ½ tsp dried Italian herbs
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ For Frying

10 - Vegetable oil for deep frying

→ To Serve

11 - Marinara sauce for dipping

# How To Make It:

01 - Place flour into one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine panko breadcrumbs with garlic powder, dried Italian herbs, salt, and black pepper.
02 - Dredge each mozzarella stick in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with the breadcrumb mixture. Repeat the egg and breadcrumb coating for a double layer.
03 - Arrange the coated sticks on a baking sheet lined with parchment paper and freeze for at least 1 hour until firm to prevent cheese leakage during frying.
04 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
05 - Fry sticks in batches, turning occasionally, for 1 to 2 minutes until golden brown and crisp. Avoid overcrowding the pot.
06 - Remove sticks using a slotted spoon and drain on paper towels.
07 - Serve immediately with warm marinara sauce for dipping.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside and practically melt in your mouth—the contrast is addictive.
  • You can make them ahead and freeze them, so you're just minutes away from impressing people anytime.
  • Even with minimal cooking skills, the technique is foolproof once you understand why each step matters.
02 -
  • Skipping the freeze almost always results in the cheese bursting out into the oil and leaving you with empty breading shells—I learned this the hard way.
  • Double-coating makes an enormous difference in texture; the extra layer creates that satisfying crunch that makes people come back for more.
  • Oil temperature is everything; use a thermometer rather than guessing, because too-cool oil makes them greasy and too-hot oil burns the outside before the inside melts.
03 -
  • Don't overcrowd the pot when frying—give each batch space to cook evenly and brown properly.
  • If you want less oil splatter, let the sticks come to room temperature for about 5 minutes before frying, and use a splatter guard over the pot.
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