📝 About This Recipe
The quintessential icon of American-Italian comfort food, these mozzarella sticks feature a double-breaded herb crust that yields to a molten, stretchy center. By using a specialized freezing technique, we ensure the cheese stays contained while the exterior achieves a shattering, golden-brown crunch. This isn't just a snack; it's a masterclass in the contrast between savory, salty cheese and aromatic, crispy breading.
🥗 Ingredients
The Cheese Core
- 16 sticks Low-moisture part-skim mozzarella cheese (Standard string cheese sticks work perfectly here)
The Breading Station
- 1/2 cup All-purpose flour (For the initial dredging)
- 3 Large eggs (Beaten until smooth)
- 2 tablespoons Whole milk (Mixed into the egg wash)
- 1.5 cups Italian style breadcrumbs (Provides the base flavor)
- 1/2 cup Panko breadcrumbs (For extra crunch)
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano (Crushed between palms to release oils)
- 1/2 teaspoon Smoked paprika (For a subtle depth and color)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (Freshly ground)
For Frying
- 1 quart Vegetable or Canola oil (For deep frying)
- 2 tablespoons Fresh parsley (Finely chopped for garnish)
- 2 tablespoons Parmesan cheese (Grated, for finishing)
👨🍳 Instructions
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1
Unwrap the mozzarella sticks and cut them in half crosswise if you prefer shorter, bite-sized appetizers, or leave them whole for a classic look.
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2
Set up a three-stage breading station: Place the flour in the first shallow bowl. In the second bowl, whisk the eggs and milk together. In the third bowl, combine both types of breadcrumbs, garlic powder, oregano, paprika, salt, and pepper.
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3
Dredge a cheese stick in the flour, shaking off any excess. This ensures the egg wash has something to cling to.
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4
Dip the floured stick into the egg mixture, ensuring it is completely submerged and coated.
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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
Repeat the process: Dip the breaded stick back into the egg wash and then back into the breadcrumbs for a second time. This 'double breading' is the secret to preventing cheese leaks.
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7
Place the coated sticks on a parchment-lined baking sheet in a single layer.
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8
Freeze the sticks for at least 2 hours. This step is non-negotiable; it allows the crust to set and ensures the cheese doesn't melt faster than the breading browns.
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9
In a large heavy-bottomed pot or Dutch oven, heat 2 inches of oil to 350°F (175°C). Use a candy/deep-fry thermometer for accuracy.
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10
Carefully lower 4-5 frozen sticks into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasiness.
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11
Fry for 1 to 2 minutes, turning occasionally with a slotted spoon, until the exterior is a deep golden brown.
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12
Immediately remove the sticks and drain them on a wire rack set over a paper towel-lined tray.
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13
While still hot, sprinkle with grated Parmesan and fresh parsley. Let rest for 1-2 minutes before serving to allow the cheese to stabilize.
💡 Chef's Tips
Always use low-moisture mozzarella; fresh mozzarella has too much water and will cause the sticks to explode. Double-breading is essential—it creates a structural 'shell' that keeps the molten cheese inside. Keep the oil temperature steady at 350°F; if it's too low, the sticks soak up oil; if too high, the outside burns before the cheese melts. Never skip the freezing step, or you will end up with a puddle of cheese in your fryer. If the cheese starts to ooze out during frying, remove the stick immediately.
🍽️ Serving Suggestions
Serve with a side of warm, chunky Marinara sauce for dipping. A side of spicy Ranch dressing provides a cool, creamy contrast. Pair with a crisp Pilsner or a light Italian Lager to cut through the richness. Serve alongside fresh celery sticks and carrot ribbons for a crunch factor. Add a small bowl of hot honey for those who enjoy a sweet and spicy kick.