📝 About This Recipe
A quintessential staple of American-Italian pub fare, these mozzarella sticks feature a dual-layered herb crust that ensures a perfect crunch without the dreaded 'cheese leak.' Each bite offers a dramatic, stretchy cheese pull encased in a savory, golden-brown shell seasoned with aromatic Mediterranean herbs. Homemade and far superior to frozen alternatives, these are the ultimate crowd-pleasing snack for game days or cozy nights in.
🥗 Ingredients
The Cheese Base
- 1 pound Low-moisture part-skim mozzarella cheese (cut into 3-4 inch sticks, or use pre-cut string cheese)
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 3 Large eggs (beaten thoroughly)
- 2 tablespoons Whole milk (whisked into the eggs)
- 1.5 cups Italian style breadcrumbs (fine texture)
- 1/2 cup Panko breadcrumbs (for extra crunch)
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika (for a subtle depth of flavor)
- 1/4 cup Parmesan cheese (finely grated)
For Frying
- 1 quart Vegetable or Canola oil (for deep frying)
Zesty Marinara Dipping Sauce
- 1 can (15 oz) Crushed tomatoes (high quality)
- 2 tablespoons Fresh basil (finely chopped)
- 1/4 teaspoon Red pepper flakes (adjust for heat preference)
👨🍳 Instructions
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1
Prepare your cheese sticks by cutting a block of mozzarella into 1/2-inch thick batons, roughly 3 to 4 inches long. Ensure they are cold from the refrigerator.
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2
Set up a three-bowl breading station: Bowl 1 contains the flour; Bowl 2 contains the eggs whisked with milk; Bowl 3 contains the Italian breadcrumbs, Panko, Parmesan, and all dried spices mixed well.
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3
Dredge a cheese stick in the flour, shaking off the excess so only a fine dust remains.
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4
Dip the floured stick into the egg wash, ensuring every millimeter of the surface is coated; this acts as the glue for the breading.
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5
Roll the stick in the breadcrumb mixture, pressing firmly to adhere the crumbs to the cheese.
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6
Crucial Step: Repeat the egg wash and breadcrumb coating a second time (Double Breading). This creates a reinforced 'shell' that prevents the cheese from bursting out while frying.
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7
Place the breaded sticks on a parchment-lined baking sheet in a single layer.
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8
Freeze the prepared sticks for at least 2 hours. Do not skip this; frying room-temperature cheese will result in a melted mess before the crust browns.
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9
While the cheese freezes, prepare the sauce by simmering crushed tomatoes, basil, and red pepper flakes in a small saucepan over low heat for 10 minutes.
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10
In a heavy-bottomed pot or deep fryer, heat the oil to exactly 350°F (175°C). Use a candy thermometer for precision.
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11
Fry the frozen sticks in batches of 4-5. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasiness.
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12
Fry for 60 to 90 seconds, or until the exterior is a deep golden brown. Watch closely; as soon as a speck of cheese begins to peek through, remove them immediately.
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13
Drain the sticks on a wire rack set over paper towels to maintain crispness on all sides.
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14
Sprinkle with a tiny pinch of sea salt while still hot and serve immediately with the warm marinara sauce.
💡 Chef's Tips
Always double-bread your sticks; the second layer of egg and crumbs is the secret to a professional, leak-proof finish. Never skip the freezing step; the cheese needs to be rock-solid so the crust can brown before the center liquefies. Keep an eye on your oil temperature; if it's too low, the sticks will be oily, and if it's too high, the outside will burn while the inside stays cold. Use low-moisture mozzarella rather than fresh mozzarella balls, as fresh mozzarella has too much water content for deep frying. For a spicy kick, add a teaspoon of cayenne pepper to the breadcrumb mixture.
🍽️ Serving Suggestions
Serve with a side of warm, zesty marinara sauce for the classic experience. Pair with a cold, crisp Pilsner or a light Lager to cut through the richness of the fried cheese. Offer a side of creamy Ranch dressing or a spicy Buffalo sauce for those who like to mix up their dipping game. Serve alongside a fresh Arugula salad with a lemon vinaigrette to provide a bright, acidic contrast to the savory sticks. Arrange on a platter with other 'pub' favorites like onion rings and jalapeño poppers for the ultimate appetizer spread.