📝 About This Recipe
Experience the ultimate cheese pull with these restaurant-quality mozzarella sticks, reimagined for the air fryer to achieve a shattering crunch without the heavy oil. This recipe utilizes a double-breading technique and a blast of cold air to ensure the cheese stays inside the crust rather than leaking onto your tray. Infused with aromatic Italian herbs and panko breadcrumbs, these are the perfect guilt-free indulgence for game days or midnight snacks.
🥗 Ingredients
The Cheese Core
- 12 pieces Low-moisture part-skim Mozzarella string cheese (chilled)
The Breading Station
- 1/2 cup All-purpose flour
- 2 tablespoons Cornstarch (helps with extra crispness)
- 2 Large eggs (beaten)
- 1 tablespoon Whole milk (to thin the egg wash)
- 1/2 cup Italian-style breadcrumbs (fine texture)
- 1/2 cup Panko breadcrumbs (for superior crunch)
Seasoning & Finishing
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Smoked paprika (for color and depth)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly ground)
- 1 bottle Olive oil spray (high smoke point preferred)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
- 1 cup Marinara sauce (warmed, for dipping)
👨🍳 Instructions
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1
Unwrap the mozzarella string cheese sticks and cut them in half crosswise to create 24 smaller sticks. Place them on a baking sheet and freeze for at least 30-45 minutes; this is crucial to prevent them from melting too quickly in the air fryer.
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2
Prepare your breading station with three shallow bowls. In the first bowl, whisk together the flour, cornstarch, salt, and pepper.
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3
In the second bowl, beat the eggs with the tablespoon of milk until fully combined and slightly frothy.
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4
In the third bowl, combine the Italian breadcrumbs, Panko, garlic powder, oregano, and smoked paprika. Mix well to ensure the seasonings are evenly distributed.
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5
Remove the cheese sticks from the freezer. Working with one at a time, dredge a stick in the flour mixture, shaking off any excess.
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6
Dip the floured stick into the egg wash, ensuring it is completely coated, then roll it in the breadcrumb mixture, pressing gently to adhere.
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7
For the essential 'double coat,' dip the breaded stick back into the egg wash once more, then back into the breadcrumbs. This creates a thick barrier that keeps the cheese inside.
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8
Place the double-breaded sticks back on the baking sheet and freeze for another 30 minutes. Do not skip this step!
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9
Preheat your air fryer to 390°F (200°C) for about 5 minutes.
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10
Lightly spray the air fryer basket with olive oil. Arrange the frozen sticks in a single layer, ensuring they are not touching to allow for maximum airflow.
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11
Generously spray the tops of the mozzarella sticks with olive oil spray until no dry flour spots remain.
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12
Air fry at 390°F for 6 to 8 minutes. Check them at the 5-minute mark; they are done when the breading is golden brown and just before the cheese starts to burst through.
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13
Carefully remove the sticks using tongs and let them rest for 1-2 minutes to allow the cheese to set slightly.
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14
Garnish with fresh parsley and serve immediately with a side of warm marinara sauce.
💡 Chef's Tips
The secret to success is freezing the cheese twice; once before breading and once after breading to ensure a solid shell. Avoid overcrowding the basket as air must circulate around all sides of the stick for a uniform crunch. Use a high-quality oil spray (like avocado or olive oil) rather than non-stick aerosol sprays which can damage air fryer coatings. If you see cheese starting to leak, pull them out immediately; they are ready! For a spicy kick, add a pinch of cayenne pepper or red chili flakes to the breadcrumb mixture.
🍽️ Serving Suggestions
Classic warm marinara sauce with a sprinkle of Parmesan cheese. Creamy garlic aioli or a spicy ranch dressing for modern dipping. A chilled glass of Italian Pilsner or a crisp sparkling water with lemon. Serve alongside hot buffalo wings and celery sticks for a complete pub-style platter. A simple side salad with balsamic vinaigrette to cut through the richness of the cheese.