Description
How to make crispy homemade mozzarella sticks with stretchy cheese and a golden-fried coating that your family will absolutely love.
Ingredients
- Base/Main Components:
- 16 ounces (about 24) part-skim mozzarella cheese sticks
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups Panko breadcrumbs
- 4–6 cups vegetable oil
- Flavor Builders:
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- Seasonings/Spices:
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- Finishing/Toppings:
- 1 1/2 cups marinara sauce
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep Mozzarella: Start by patting your mozzarella sticks very dry. This helps prevent a soggy coating. Then, pop them into the freezer for at least 30 minutes to firm up. This is crucial for truly crispy homemade mozzarella sticks.
- Set Up Dredging: Prepare your dredging stations. In one bowl, whisk flour with garlic powder, onion powder, oregano, salt, pepper, paprika, and red pepper flakes. In another, whisk eggs and milk. Finally, place Panko breadcrumbs in a third bowl.
- Coat Mozzarella: Dip each chilled mozzarella stick first in the seasoned flour, then egg wash, then Panko. Repeat the egg wash and Panko steps for a double coat. This ensures a thick, crispy crust for your crispy homemade mozzarella sticks.
- Fry Sticks: Heat 4-6 cups of vegetable oil in a deep pot to 350°F (175°C). Carefully fry a few coated mozzarella sticks at a time for 2-3 minutes until golden brown. Don’t overcrowd the pot; this keeps the oil hot.
- Drain & Season: Once golden, carefully remove the crispy homemade mozzarella sticks with a slotted spoon and place them on a wire rack over paper towels to drain excess oil. A little extra salt at this stage really makes them pop.
- Serve Warm: Serve these irresistible crispy homemade mozzarella sticks immediately with warm marinara sauce and a sprinkle of fresh chopped parsley. The gooey cheese is best enjoyed right away for that ultimate satisfying stretch!
Notes
Thoroughly chill and pat mozzarella sticks very dry, then double-coat with Panko to prevent melting and ensure a super crispy crust.
Store leftover mozzarella sticks in an airtight container in the refrigerator for up to 3-4 days; reheat in oven or air fryer.
Panko is best for crispness, but regular breadcrumbs can be used; lightly toast them for added flavor and better texture.
Serve piping hot, straight from the fryer, with warm marinara sauce and fresh parsley for ultimate gooey deliciousness.
For make-ahead, coat and freeze sticks solid on a baking sheet, then transfer to a freezer bag for up to 3 months.
**Allergy Information:** Dairy, Eggs, Gluten