Mozzarella Cheese Sticks
Yield: 18 sticks
Calories: 121kcal
I love making homemade cheese sticks because they’re irresistibly crispy on the outside, perfectly gooey in the center, and always a crowd-pleasing appetizer.
Ingredients
- 1 pound (454 g) whole milk low moisture mozzarella cheese
- ½ cup (71 g) all-purpose flour
- 3 large eggs
- 1 ½ cups (210) plain bread crumbs
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon black pepper
- ½ teaspoon (2 g) garlic powder
- ½ teaspoon dried Italian seasoning , optional
- vegetable oil, for frying
- 1 cup (240 ml) marinara sauce
Instructions
- Prepare the Cheese – Slice the cheese into even-sized planks, about ½-inch wide and 3 to 4 inches long, depending on the brand used. You should yield about 18 pieces.
- Prepare the Breading Station – Add the flour to a shallow bowl. In a second bowl, whisk together the eggs. In a third bowl, combine bread crumbs, salt, pepper, garlic powder, and Italian seasoning (if using).
- Bread the Cheese – Working one piece at a time, coat each piece with flour, shaking off the excess. Fully dip in the egg, allowing the excess to drip off. Coat in the bread crumb mixture, pressing to adhere. After coating all of the pieces, add a second coating of egg, then breadcrumbs. This ensures that the cheese will not leak out when frying.Transfer cheese sticks to a paper towel or parchment-lined sheet pan. Freeze until they are firm, 1 to 2 hours. For longer storage in the freezer, transfer to an airtight container in a single layer.
- Fry the Cheese Sticks – Place a wire rack over a sheet pan and line half the rack with paper towels for draining. Add vegetable oil to a large Dutch oven until it’s about 1 ½ inches deep. Heat over medium heat to 350ºF (177ºC). Carefully add 2 mozzarella sticks at a time and fry until golden brown, about 1 to 2 minutes. Turn them over for even cooking, keeping a close eye on color change. If any cheese starts leaking from the coating, immediately remove them from the oil before the crust bursts open.Transfer to the paper towel-lined side for 30 seconds, then move to the uncovered wire rack to keep the coating crisp. Repeat with the remaining sticks, maintaining the oil temperature around 350ºF.
- To Serve – Warm the marinara sauce on the stovetop or in the microwave. Transfer the mozzarella sticks to a serving platter with the sauce on the side. Serve immediately while hot and gooey.
Notes
- Using Cheese Strings: Cut 9 whole milk mozzarella string cheese in half crosswise.
- Make-Ahead: Coat the cheese sticks, then freeze in an airtight container for up to 1 month. You may need to fry for about 2 minutes.
- Keeping the Cheese Sticks Warm: Place on a wire rack set in a sheet pan in the oven at 200ºF until ready to serve.
- Baking: Lightly coat with cooking spray. Bake at 400°F (204°C) for 8 to 10 minutes, flipping halfway through.
- Air-Frying: Lightly coat with cooking spray. Fry at 400°F (204°C) for 4 to 6 minutes, flipping halfway through.
- Storing: Refrigerate in an airtight container for up to 5 days.
- Reheating: Place a lined baking sheet and reheat at 375ºF (191ºC) for about 8 to 10 minutes, or until crisp and cheese is melted. Microwave on a paper-lined towel in 10-second increments until hot; they will not be crispy.
Nutrition
Calories: 121kcal | Carbohydrates: 7g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 51mg | Sodium: 375mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg
Recipe Link