Though it’s hard to argue with the deliciousness of fried cheese, not all versions achieve that perfect ratio of gooey, melty, and crispy. This homemade mozzarella sticks recipe nails the crunchy-creamy texture and cheesy-herby flavor (complemented by a spicy marinara dipping sauce, of course)—all without being greasy to boot. How do we do it?
For starters, we say skip the packaged string cheese sticks and go straight for a block of low-moisture mozzarella cheese. Cutting your own cheese sticks to size gives you the control you want. We also won’t negotiate on the composition of the crispy panko bread crumb coating, which should not be subbed for a pre-seasoned fine bread crumb mixture; the crispy factor will suffer. And while an abundance of dried herbs is essential (it’s mild mozz we’re talking about; herbs bring the flavor!) we won’t quibble if you don’t add every single one. Simply compensate by using more of another—or use a store-bought Italian seasoning blend if you must. Notice, too, that each and every mozzarella cheese stick gets a double coating of flour, egg, and panko. It offers maximum crunch and structure to really stand up to frying.
Ingredients
Makes about 24 pieces
1
¾
3
3
2
1½
1½
1
1
1
1
Special Equipment
Preparation
-
Step 1
Cut mozzarella into 3x½” pieces. Place flour in a shallow bowl. Whisk eggs and milk in another shallow bowl. Mix panko, garlic powder, onion powder, basil, oregano, parsley, and thyme in a third bowl.
Step 2
Working with one piece of mozzarella at a time, dredge in flour, shaking off excess. Dip in egg mixture, then coat in panko mixture, pressing to adhere. Repeat steps for a second coating. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with remaining mozzarella. Transfer rack with mozzarella to freezer and freeze at least 1 hour.
Step 3
Fit a large pot with deep-fry thermometer and pour in oil to come 2″ up sides. Heat oil over medium-high until thermometer registers 350°. Working in batches, fry mozzarella, turning occasionally, until golden brown and crisp, 2–2½ minutes. Transfer to a paper towel-lined plate and season with salt while still hot. Serve with Spicy Marinara Sauce.
Do Ahead: Mozzarella sticks can be breaded 3 days ahead; transfer to airtight freezer bag and keep frozen.
