Homemade Cheese Sticks Recipe
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This foolproof Mozzarella Stick recipe delivers restaurant-quality crispy, golden cheesiness that my foodie critic husband declares is "100/10!" It's elevated with an expertly seasoned coating, panko breadcrumbs, and a double-dredging method for maximum crispiness that never leaks. Follow my tried-and-true techniques, tips, and step-by-step photos, and watch your mozzarella sticks disappear in minutes!
Ingredients
Instructions
MAKE STICKS: Cut the block of cheese width-wise (across the shorter side) into 1/2-inch thick sticks (see blog photos). I had 28 pieces.
CRUSH PANKO: Transfer the panko to a freezer-size bag. Using a rolling pin, crush the panko into fine crumbs—not into powder, but small crumbs so they will stick. NOTE: If baking, See Notes to toast panko before crushing.
STATIONS: Transfer the crushed panko into a wide, shallow dish and mix in the spices (keep the bag). In a separate shallow bowl, whisk three eggs with one tablespoon of milk.
DREDGE IN FLOUR: Transfer the flour to the bag you used to crush the panko. Add the cheese sticks, seal, and toss until coated.
BREAD THE STICKS: Top a baking sheet with a baking rack and set aside. Working with a few cheese sticks at a time, coat them in the egg mixture, let the excess drip off, then transfer them to the panko mixture. Using a clean hand, scoop the panko on top of the cheese sticks and press it firmly into the sticks until well coated on all sides, then transfer to the baking rack in a single layer.
BREAD AGAIN: After breading all the cheese sticks, repeat coating them in the egg mixture (you may need to whisk in another egg) and then the panko mixture for a second time. Then, transfer them to the baking rack again in a single layer without them touching. This creates a robust shell for better texture and prevents leaks while cooking.
FREEZE: Freeze them for 8-24 hours (this is a MUST, or the cheese will melt before the crumbs turn golden). If freezing longer, transfer the sticks to a freezer-safe airtight container or freezer bag and squeeze out the excess air.
HEAT OIL: (See Notes for the Air Fryer or Oven): Heat 2-3-inches of vegetable oil to 350°F in a heavy-bottomed saucepan or Dutch oven, or I love my frying pan (use a thermometer for fool-proof results).
FRY: Fry the mozzarella sticks in batches for about 11/2-2 minutes until golden brown and the cheese is melted, then drain in a single layer on paper towels. Monitor the oil’s temperature in between batches and adjust as needed.
SERVE: Serve while still warm with your favorite marinara for dipping. We like Rao's.
