Golden Crunch Mozzarella Sticks: Perfectly Crispy Cheese Delight (Print version)
Crispy homemade mozzarella sticks with a double panko coating, gooey cheese centers, and warm marinara for dipping.
# Ingredients:
For the mozzarella sticks
01 -
1 lb (450 g) low-moisture mozzarella block or string cheese
02 -
3/4 cup (95 g) all-purpose flour
03 -
3 large eggs
04 -
2 tablespoons whole milk
05 -
2 cups (120 g) panko breadcrumbs
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon dried Italian seasoning
09 -
1/2 teaspoon kosher salt, plus more for finishing
10 -
1/4 teaspoon black pepper
11 -
6 cups vegetable or canola oil, for frying
For serving
12 -
1 1/2 cups (360 ml) warm marinara sauce
13 -
2 tablespoons grated parmesan, optional
14 -
1 tablespoon chopped parsley, optional
# Instructions:
01 -
Cut the mozzarella block into about 24 sticks, each roughly 3 inches long and 1/2 inch thick. If using string cheese, unwrap and cut each piece in half.
02 -
Add flour to one shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, mix panko, garlic powder, onion powder, Italian seasoning, salt, and pepper.
03 -
Coat each cheese stick in flour, dip in egg, press into panko, then dip back into egg and panko for a second coating. Press crumbs firmly over the sides and ends.
04 -
Arrange the coated sticks on a parchment-lined baking sheet. Freeze for at least 1 hour, or until very firm.
05 -
Pour oil into a heavy pot to a depth of about 2 inches. Heat to 350°F over medium-high heat and set a wire rack or paper towel-lined plate nearby.
06 -
Fry 4-5 frozen sticks at a time for 1-2 minutes, turning once, until golden brown and crisp. Keep the oil close to 350°F between batches.
07 -
Drain the mozzarella sticks, sprinkle lightly with salt, and serve immediately with warm marinara. Add parmesan and parsley if desired.
# Good to know:
01 -
Freezing the coated sticks before frying helps prevent cheese leaks.
02 -
Best served hot, within a few minutes of frying.
03 -
Makes about 24 mozzarella sticks.