Name: Easy Homemade Mozzarella Sticks Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 8 oz mozzarella cheese sticks (cut each stick in half); 1 cup all-purpose flour; 2 cups breadcrumbs (preferably Italian seasoned); 2 large eggs (beaten); 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt (to taste); 0.5 tsp black pepper (to taste); 4 cups vegetable oil (for frying, or as needed)

Okay, here we go! Let’s get real about mozzarella sticks. Forget those sad, freezer-burned things you get at the drive-through. We’re talking gooey, cheesy, crunchy-on-the-outside goodness that’s actually EASY to make at home. And trust me, if I can do it, anyone can. I swear, my cooking skills are… developing. But these? These are a guaranteed win. So, ditch the processed stuff and let’s make some magic!

My husband, bless his heart, is basically a human garbage disposal when it comes to anything fried. But even he admits these mozzarella sticks are next level. The first time I made them, I swear he ate like, half the batch standing right at the stove. I had to slap his hand away so the kids could get some! Now, whenever I make them, I double the recipe. Seriously. I’m not even kidding. Otherwise, it’s a free-for-all and someone always ends up crying. (Usually me, because I didn’t get enough.) It’s a weekly request now; the kids start chanting “Mozza sticks! Mozza sticks!” the second they get home from school on Fridays. I guess you could say they’re a slight hit!

Why You’ll Love This Easy Homemade Mozzarella Sticks Recipe

They are SO much better than the frozen kind. Like, not even a competition.
They’re surprisingly simple to make. I mean, even I can’t mess them up too badly!
Your kids (or, let’s be honest, you) will think you’re a superhero.
Perfect for parties, game nights, or just a random Tuesday when you need some comfort food.
They’re just freakin’ delicious. End of story.

How to Make It

Okay, so first things first: grab your mozzarella cheese. The string cheese kind. Don’t even THINK about using pre-shredded. It just… doesn’t work. Cut those bad boys in half.

Next, get your breading station ready. Flour in one bowl, beaten eggs in another (whisk them up good, a little salt and pepper never hurt anybody), and then your breadcrumbs in a third. I like to use Italian seasoned breadcrumbs because, well, I’m lazy and it adds extra flavor. But plain ones work just fine too. You can even add some parmesan cheese to the breadcrumbs if you’re feeling fancy. Which I rarely am.

Now, the messy part. Dip each cheese stick in the flour, then the egg, then the breadcrumbs. Make sure they’re fully coated! This is important, or the cheese will melt out and you’ll have a sad, cheesy puddle in your oil. Nobody wants that. Double dip if you’re feeling extra!

Lay them on a plate or baking sheet and pop them in the freezer for like, 15-20 minutes. This helps them hold their shape when you fry them. Don’t skip this step! I learned the hard way… once.

While those are chilling, heat up your oil in a pan. You want it hot enough so it fries quickly, but not so hot that it burns the breadcrumbs. Medium-high heat is usually good.

Fry the mozzarella sticks for a minute or two on each side, until they’re golden brown and crispy. Don’t overcook them, or the cheese will explode! Seriously, it’s happened to me. It’s not pretty.

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Remove them from the oil and let them drain on a paper towel-lined plate. Then… EAT THEM IMMEDIATELY! Seriously, they’re best when they’re hot and gooey. Dip them in marinara sauce (store-bought is totally fine, I won’t judge) and enjoy!

Ingredient Notes

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Mozzarella String Cheese: The low-moisture kind works best! Seriously, don’t grab the fresh stuff from the deli, it’ll just make a mess.
All-Purpose Flour: Just your basic flour, nothing fancy. But don’t skip the flour! It helps the egg stick. I learned that the hard way… cheese EVERYWHERE.
Eggs: Gotta have ’em for the egg wash. I usually use large, but whatever you have on hand will work. Crack ’em carefully now, alright?
Italian Seasoned Breadcrumbs: These are my go-to because they’re easy, but plain breadcrumbs work fine too. Just add some extra Italian seasoning!
Vegetable Oil: For frying! You can use other oils, but vegetable is cheap and works well. Just make sure it’s hot enough!

Recipe Steps:

Cut mozzarella string cheese in half.
Prepare breading station with flour, beaten eggs, and breadcrumbs in separate bowls.
Coat each cheese stick in flour, then egg, then breadcrumbs, ensuring full coverage.
Freeze breaded cheese sticks for 15-20 minutes.
Heat oil in a pan over medium-high heat.
Fry mozzarella sticks for 1-2 minutes per side until golden brown.
Drain on paper towels and serve immediately.

What to Serve It With

Marinara sauce is the classic choice, duh. But ranch dressing is also surprisingly good! I’ve even dipped them in honey mustard before (don’t judge me). Honestly, anything you like to dip fried things in will work. Ketchup? Go for it. BBQ sauce? Why not! Even a little hot sauce can be amazing if you’re feeling spicy. It’s YOUR mozzarella stick party, you do you!

Tips & Mistakes

Don’t overcook them! Seriously, a minute or two on each side is all you need. Otherwise, you’ll end up with a cheesy explosion.
Make sure the oil is hot enough! If it’s not, the breadcrumbs will just soak up the oil and the mozzarella sticks will be greasy.
Don’t skip the freezing step! This is crucial for preventing the cheese from melting out. Trust me on this one.
If the breading isn’t sticking, try patting the cheese sticks dry with a paper towel before you start.
Don’t be afraid to experiment with the breadcrumbs! Add some parmesan cheese, garlic powder, or even some red pepper flakes for a little kick.

Storage Tips

Okay, so, if you actually have any leftovers (which is rare in my house), you can store them in an airtight container in the fridge for a day or two. But honestly? They’re not nearly as good reheated. They get kind of soggy. HOWEVER, if you DO reheat them, I recommend using an air fryer. It helps crisp them up a bit.

And let’s be real, I’ve totally eaten them cold straight from the fridge. No shame! Especially for breakfast. It’s like a cheese and breadstick… kind of. Don’t judge.

Variations and Substitutions

Gluten-free: Use gluten-free breadcrumbs and flour. Easy peasy!
Different cheeses: Okay, I’ve tried using cheddar before… it’s not the same. But provolone might work!
Air fryer: If you don’t want to fry them, you can air fry them! They won’t be quite as crispy, but they’ll still be delicious. Just spray them with some cooking oil first.
Spicy: Add some red pepper flakes to the breadcrumbs for a little heat. Or, you know, just dip them in hot sauce.
Herbs: Mix some dried herbs like oregano, basil, or thyme into the breadcrumbs for extra flavor.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the breadcrumbs and flour for gluten-free versions. I’ve done it more times than I can count. Still tastes bomb.

Do I *have* to freeze them?

Okay, so technically no… but if you don’t, be prepared for cheese leakage. It’s messy. I really, REALLY recommend the freezing step.

Can I use mozzarella balls instead of sticks?

You *could* try… but they’re gonna be rounder and more likely to explode. I’d stick with the sticks!

How hot should the oil be?

Aim for around 350-375°F (175-190°C). If you don’t have a thermometer, just make sure it’s hot enough that the breadcrumbs sizzle when you drop them in.

What if I skip the flour step?

The egg won’t stick as well, and the breadcrumbs might fall off. The flour is like… glue for the breading. Don’t skip it! Unless you’re feeling adventurous.

Easy Homemade Mozzarella Sticks Recipe

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