Crispy Mozzarella Sticks
Golden-fried mozzarella sticks with Italian-seasoned breadcrumbs, frozen before frying and served with marinara sauce.
- Prep
- 20min
- Cook
- 8min
- Total
- 2 h 28min
- Serves
- 4
- Calories
- 800per serving, est.
By Time for Burgers, updated
Two things keep the cheese inside the crust: a double coat of egg and crumbs, and at least 2 hours in the freezer before frying. Frozen solid, the cheese gives the coating 2 to 3 minutes in 375°F (190°C) oil to turn golden before the center melts and tries to escape.
String cheese works better here than fresh mozzarella. It's low-moisture and already cut to size, so it stretches without going watery. Parmesan, oregano and garlic powder in the breadcrumbs season the crust itself, so the sticks taste good even before they meet the marinara.
Crispy Mozzarella Sticks
Prep 20 min, cook 8 min, total 148 min. About 800 calories per serving.
timeforburgers.com/recipes/crispy-mozzarella-sticks
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Cut 1 lb mozzarella cheese sticks in half to create shorter pieces. Set up three shallow bowls: one with 3½ oz flour, one with beaten eggs, and one with 7 oz breadcrumbs mixed with 1¾ oz Parmesan, 5 g oregano, and 5 g garlic powder.
Coat each mozzarella stick in flour, then egg, then breadcrumb mixture. Repeat egg and breadcrumb coating for a double-breaded layer.
Place breaded cheese sticks on a baking sheet and freeze for at least 2 hours (or overnight) to prevent cheese from leaking during frying.
Heat 4 cups vegetable oil in a large pot to 375°F (190°C).
Fry frozen mozzarella sticks in batches for 2-3 minutes until golden brown, turning once. Work quickly to prevent cheese from melting out.
Transfer to paper towels to drain briefly, then serve with 1 cup marinara sauce for dipping.
Garnish with fresh basil if desired.
Tips
- Press the crumbs on firmly at each coat and check the cut ends. Any bare spot turns into a blowout in the oil.
- Keep one hand for the dry bowls and the other for the egg. The coating goes on evenly and your fingers don't end up breaded.
- Fry straight from the freezer, 5 or 6 at a time. Too many frozen sticks drop the oil well below 375°F (190°C), and the crust absorbs grease.
- Pull them as soon as they're golden. An extra 30 seconds is usually when the cheese breaks through.
Substitutions
- Low-moisture block mozzarella cut into 1/2 inch (13 mm) batons works like string cheese. Fresh mozzarella is too wet and will leak.
- Panko mixed with the same seasonings gives a lighter, crunchier crust.
- Air fryer: spray the frozen sticks with oil and cook at 390°F (200°C) for 6 to 8 minutes, watching closely; the crust browns less evenly.
- Gluten-free: use gluten-free flour and breadcrumbs, and check the marinara label.
Make ahead & storage
Breaded sticks keep up to 1 month in the freezer; freeze them on the tray first, then move them to a sealed bag and fry straight from frozen. Fried sticks are best within minutes, while the cheese still stretches. Leftovers keep 3 to 4 days in the fridge; reheat in a 375°F (190°C) oven to 165°F (74°C).
