Crispy Gooey Mozzarella Sticks (Printable version)

Golden fried mozzarella sticks with a crunchy crust and gooey cheese center, ideal for dipping.

# Needed ingredients:

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

# Expert advice:

01 -
  • That contrast between crispy exterior and gooey center is absolutely addictive and impossible to mess up once you know the freezer trick.
  • They come together in under 30 minutes total (most of that waiting in the freezer) and feel fancy enough to serve to guests.
  • A batch of 16 sticks disappears faster than you'd expect, which means you'll be making these on repeat.
02 -
  • The freezing step isn't optional—I learned this the hard way with a pot of oil and melted cheese everywhere, and now I'm religious about it.
  • Double-coating makes an enormous difference; that second pass through egg and breadcrumbs is what gives you the crispy shell that stays put.
  • Oil temperature is more important than frying time; use a thermometer the first time so you know what 350°F actually feels like.
03 -
  • A candy thermometer clipped to your pot is the easiest way to nail the oil temperature consistently and never have to guess.
  • Transfer finished sticks to a wire rack instead of paper towels if you have one—it lets air circulate underneath so they stay crispier longer.
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