Mozzarella Cheese Sticks

Mozzarella sticks are cheese cut into fingers, frozen until firm, coated in flour, egg and seasoned breadcrumbs, and fried in 350°F oil for 1 to 2 minutes on each side. The freezing is what keeps the cheese from running out into the oil before the crust is brown. The result is a crisp shell with a soft, stretchy center. The card makes 4 servings and the whole thing takes 40 minutes, most of it in the freezer.

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The breadcrumb mixture carries the seasoning: garlic powder, onion powder, oregano, salt and pepper. If you use Italian-style breadcrumbs, the coating already tastes like the marinara sauce it is meant to be dipped in.

What Goes Into Them

The full amounts are in the recipe card at the bottom. Here is what each ingredient does.

• Mozzarella (8 ounces): cut into sticks about 1/2 inch thick. High-quality cheese gives the best flavor and texture.
• All-purpose flour (1 cup): a light first coat that gives the egg something to hold on to.
• Eggs (2 large): beaten, they glue the breadcrumbs to the cheese.
• Breadcrumbs (1 cup): Italian-style if you can, for the crunch and extra flavor.
• Garlic powder (1 teaspoon), onion powder (1 teaspoon), dried oregano (1 teaspoon), salt (1/2 teaspoon), black pepper (1/4 teaspoon): mixed into the breadcrumbs.
• Vegetable oil: for frying. A neutral oil with a high smoke point works best.
• Marinara sauce: optional, and the usual dip.

Freezing and Breading

Cut the cheese, lay the sticks on a baking sheet and freeze them for about 30 minutes. Lining the sheet with parchment paper makes cleanup easier. Do not skip this step, because firm cheese is what keeps the center gooey and the crust intact.

Set up three shallow bowls in a row. The first holds the flour, the second the beaten eggs, and the third the breadcrumbs mixed with the garlic powder, onion powder, oregano, salt and pepper. Any wide dish works if you do not have shallow bowls.

Take a stick from the freezer and dip it in the flour, shaking off the excess. Then dip it in the egg so it is fully coated, and roll it in the breadcrumbs, pressing gently so they stick.

Frying Without a Mess

Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F. A heavy-bottomed pot or a Dutch oven holds heat well, and a thermometer takes the guesswork out.

• Oil that is too hot burns the outside before the cheese softens. Oil that is too cool lets the sticks soak up oil.
• Fry in small batches. Crowding the pan drops the oil temperature and gives soggy sticks.
• Use a slotted spoon to lift them out, and drain them on paper towels.

Serve right away. They are at their crispiest fresh, and covering them traps steam that softens the crust.

Storing and Making Ahead

You can bread the sticks, put them on a baking sheet, and freeze them until solid. Transfer them to a zip-top bag for storage, then fry straight from the freezer when you want them.

Leftovers go in an airtight container in the refrigerator. Reheat them in the oven, since the microwave makes the crust soft.

Variations on the Cheese and the Crust

• Pepper jack: swap it for the mozzarella for heat. Cheddar gives a sharper flavor, and chives mixed into the breadcrumbs go well with it. Different cheeses melt at different rates, so watch the first batch.
• Red pepper flakes: a pinch in the breadcrumb mixture makes a spicier version.
• Herbs: fresh basil or parsley in the breadcrumbs, or smoked paprika or more Italian herbs.
• Garlic Parmesan: add grated Parmesan and extra garlic powder to the breadcrumbs.
• Buffalo: toss the fried sticks in buffalo sauce and serve with ranch or blue cheese dressing.
• Almond flour: use it in place of the breadcrumbs for a lower-carb coating.
• Sweet and savory: drizzle a little honey over them before serving.

What to Serve With Them

Marinara is the standard dip, and ranch or blue cheese dressing also works. For something to eat alongside, a garden salad with mixed greens, cherry tomatoes and a tangy vinaigrette balances the richness. Cauliflower buffalo bites, garlic Parmesan zucchini fries and a platter of olives and pickles are other options, as is a stuffed avocado filled with tuna or chicken salad. Sparkling water with lemon cuts through the cheese between bites.

What the Card Lists

Each serving has about 290 calories, 18 grams of fat (8 grams saturated), 24 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 12 grams of protein and 400 milligrams of sodium.

FAQ

Can I use a different cheese?

Yes. Pepper jack gives heat and cheddar a sharper flavor, but different cheeses melt at different rates.

What keeps fried mozzarella sticks crisp?

Drain them on paper towels, serve them right away, and do not cover them, because steam makes the crust soggy.

Can I make them ahead?

Yes. Bread them, freeze them solid on a baking sheet, then move them to a zip-top bag. Fry them straight from the freezer.

What goes with them?

Marinara for dipping, a garden salad, garlic Parmesan zucchini fries or a spicy buffalo sauce.

Are they low-carb?

Not as written. The coating uses flour and breadcrumbs, and the card lists 24 grams of carbohydrates per serving. Almond flour in place of the breadcrumbs lowers the carbs.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us