Mozzarella Sticks
Classic American mozzarella sticks — crispy panko exterior, melty cheese center. The trick is freezing before frying so cheese doesn't escape.
Prep Time
14 min
Cook Time
18 min
Servings
2
Calories
194 cal

🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Mozzarella½ cup
- Breadcrumbs¼ cup
- Salt½ tsp
- Black Pepper¼ tsp
- Cooking Oil½
- Garlic1 ½ cloves
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Mozzarella0.5 cup
- Breadcrumbs0.25 cup
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Cooking Oil0.5
- Garlic1.5 cloves
Instructions
- 1
Cut 8 oz of string cheese into 16 sticks (each string cheese cut in half lengthwise).
- 2
Set up breading: ½ cup flour, 2 beaten eggs, 1.5 cups panko + ¼ cup Parmesan + 1 teaspoon Italian seasoning + ½ teaspoon garlic powder + ½ teaspoon salt.
- 3
Coat each stick: flour, egg, panko. Repeat egg and panko (double coat essential).
- 4
Freeze at least 1 hour, ideally overnight. Frozen cheese inside + crisping breading outside.
- 5
Heat 2 inches oil to 350°F. Fry frozen sticks in batches for 60-90 seconds — just until panko is golden.
- 6
Drain on wire rack. Serve immediately with warm marinara. Cheese pull is the moment.
Watch how to make Mozzarella Sticks
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💡 Expert Tips
- 1.Double coat. Single coat = cheese escape.
- 2.Freeze before frying. Essential.
- 3.Short fry time. 60-90 sec.
- 4.Eat immediately.
🔬 Why It Works
Mozzarella sticks succeed when the cheese melts inside while the breading stays crispy. Freezing creates the temperature gradient — breading crisps quickly while cheese is solid, then melts as you bite. Without freezing, cheese escapes into oil.
Frequently Asked Questions
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4.3
81 home cooks rated this
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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