📝 About This Recipe
Elevate your snack game with these quintessential Italian-American cheese sticks, featuring a double-dredged herb crust and a molten, stretchy core. The secret to their success lies in a deep-freeze technique that ensures the cheese stays intact while the exterior achieves a shattering, golden-brown crunch. Paired with a zesty, homemade balsamic-infused marinara, these are the gold standard of comfort food.
🥗 Ingredients
The Cheese Core
- 12 pieces Low-moisture Mozzarella string cheese (high-quality full-fat sticks work best)
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 3 Large eggs (beaten thoroughly)
- 2 tablespoons Whole milk (mixed into the eggs)
- 1.5 cups Italian 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 color and depth)
For Frying
- 3-4 cups Vegetable or Canola oil (for deep frying)
Zesty Marinara Dipping Sauce
- 1 cup Crushed tomatoes (San Marzano style preferred)
- 1 tablespoon Fresh basil (finely chiffonaded)
- 1 teaspoon Balsamic glaze (for a touch of sweetness)
- 1/4 teaspoon Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Unwrap the mozzarella sticks and cut them in half crosswise to create shorter, more manageable bite-sized pieces.
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2
Set up a three-bowl breading station: Place the flour in the first bowl; whisk the eggs and milk in the second; and combine both types of breadcrumbs with the oregano, garlic powder, onion powder, and paprika in the third.
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3
Dredge a cheese stick in the flour, shaking off any excess. This ensures the egg wash has something to grip.
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4
Dip the floured stick into the egg mixture until fully coated, then roll it in the breadcrumb mixture, pressing firmly to adhere.
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5
Crucial Step: Dip the breaded stick back into the egg wash and then back into the breadcrumbs for a second time. This double-coating prevents the cheese from leaking out during frying.
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6
Place the double-breaded sticks on a parchment-lined baking sheet and repeat the process for all remaining cheese.
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7
Freeze the prepared mozzarella sticks for at least 2 hours. Do not skip this; frying room-temperature cheese will result in a melted mess before the crust is golden.
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8
While the sticks freeze, prepare the sauce by simmering the crushed tomatoes, basil, balsamic, and red pepper flakes in a small saucepan over low heat for 10 minutes.
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9
Heat about 2 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain consistency.
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10
Fry the frozen sticks in batches of 4 or 5. Cook for 1.5 to 2 minutes, turning occasionally, until they reach a deep golden brown.
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11
Remove with a slotted spoon and drain immediately on a wire rack set over paper towels to keep the bottom crisp.
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12
Let them rest for 1-2 minutes so the cheese sets slightly before serving hot with the warm marinara.
💡 Chef's Tips
Always use low-moisture mozzarella; fresh mozzarella has too much water and will steam rather than melt properly. Ensure your oil temperature stays between 350°F and 365°F; too low and they become greasy, too high and the crust burns before the cheese melts. The double-coating technique is your insurance policy against 'cheese blowouts'—don't be tempted to do just one layer. If you want a gluten-free version, substitute the flour and breadcrumbs with your favorite GF blends and crushed GF crackers. For an extra flavor kick, add a tablespoon of freshly grated Parmesan cheese into the breadcrumb mixture.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Italian Pilsner or a sparkling mineral water with lime. Pair with a side of spicy ranch dressing or a garlic-aioli for those who want an alternative to marinara. Arrange on a platter with fresh sprigs of parsley and a dusting of extra Parmesan for a restaurant-quality look. These make an excellent accompaniment to a classic Caesar salad or as a side for a hearty Meatball Sub.