📝 About This Recipe
The ultimate kid-friendly finger food, these mozzarella sticks feature a shatteringly crisp herb-seasoned crust surrounding a heart of molten, stretchy cheese. Originating as a staple of Italian-American pub fare, this homemade version elevates the classic snack by using a double-breading technique to ensure no cheese leaks out during frying. Perfectly salty, savory, and satisfyingly stringy, they are the gold standard for dippable bites.
🥗 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 (for extra crunch)
- 2 Large eggs (beaten)
- 1 tablespoon Whole milk
- 1.5 cups Italian style breadcrumbs (fine texture)
- 1/2 cup Panko breadcrumbs (for added texture)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper (freshly ground)
For Frying and Serving
- 2-3 cups Vegetable or Canola oil (for deep frying)
- 1 cup Marinara sauce (warmed for dipping)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
- 1 tablespoon Parmesan cheese (grated for dusting)
👨🍳 Instructions
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1
Unwrap the string cheese sticks and cut them in half crosswise to create shorter, kid-friendly bite-sized sticks. Place them on a baking sheet and freeze for 20 minutes before starting.
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2
Set up your dredging station with three shallow bowls. In the first bowl, whisk together the flour and cornstarch.
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3
In the second bowl, whisk the eggs and milk together until well combined and streak-free.
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4
In the third bowl, combine the Italian breadcrumbs, Panko, garlic powder, oregano, salt, and pepper. Mix thoroughly to distribute the spices.
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5
Remove the cheese from the freezer. Dredge a cheese stick in the flour mixture, shaking off the excess so only a thin coating remains.
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6
Dip the floured stick into the egg wash, ensuring it is completely submerged and coated.
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7
Roll the stick in the breadcrumb mixture, pressing firmly so the crumbs adhere to all sides and the ends.
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8
For the 'Double Shield' technique, dip the breaded stick back into the egg wash and then once more into the breadcrumbs. This prevents the cheese from bursting out while frying.
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9
Repeat the process for all cheese sticks and place them back on the baking sheet. Freeze the fully breaded sticks for at least 1 hour (this is crucial for success).
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10
Heat about 2 inches of oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). Use a candy thermometer to ensure the temperature is accurate.
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11
Carefully lower 4-5 sticks into the hot oil using a slotted spoon. Do not overcrowd the pan as this will drop the oil temperature.
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12
Fry for 1-2 minutes, turning occasionally, until the coating is a deep golden brown. Watch closely; if you see cheese starting to peek through, remove them immediately.
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13
Drain the sticks on a wire rack set over paper towels to keep the bottoms from getting soggy.
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14
Dust the hot sticks with grated Parmesan and fresh parsley while they are still slightly glistening with oil.
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15
Serve immediately with a side of warm marinara sauce for the ultimate cheese pull experience.
💡 Chef's Tips
Always freeze your cheese sticks twice: once before breading and once after breading to ensure they don't melt before the crust gets crispy. Use a thermometer to keep your oil at 350°F; too cold and they get greasy, too hot and the outside burns before the cheese melts. If you want a spicy kick for older kids, add 1/2 teaspoon of red pepper flakes to the breadcrumb mixture. Don't skip the double-breading; it creates a structural 'shell' that is the secret to restaurant-quality results. For a gluten-free version, swap the flour for rice flour and use gluten-free breadcrumbs.
🍽️ Serving Suggestions
Serve with a side of warm marinara sauce or a creamy ranch dressing for variety. Pair with carrot and celery sticks to add a fresh, crunchy element to the plate. Serve alongside a simple fruit salad to balance the richness of the fried cheese. For a fun 'mocktail' pairing, serve with sparkling apple cider or a Shirley Temple. Add a small bowl of basil pesto for an sophisticated dipping alternative.