Crispy Fried Mozzarella Sticks
Golden-fried mozzarella sticks with a crunchy breadcrumb coating and melty cheese inside. Ready in 20 minutes, perfect as a snack or appetizer.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 8 oz mozzarella cheese, whole-milk, low-moisture
- ½ cup all-purpose flour
- 1 large eggs
- 1 cup panko breadcrumbs
- 2 cups vegetable oil for frying
- 1 pinch salt and pepper
Instructions
- 1
Cut the mozzarella block into 8 equal sticks, each about the size of your index finger (roughly 3 inches long and 0.5 inches thick). Pat each stick dry with a paper towel.
- 2
Place the flour in a small shallow bowl. In another small bowl, whisk together the egg and 1 tablespoon of water until uniform. Pour the panko into a third shallow bowl.
- 3
Take one mozzarella stick, roll it through the flour until completely coated, then dip it into the egg mixture to coat all sides. Transfer it to the panko and roll it back and forth until the breadcrumbs stick to every surface.
- 4
Place the breaded stick on a plate. Repeat step 3 with all remaining mozzarella sticks. Place all coated sticks in the freezer for at least 10 minutes — this prevents the cheese from leaking out during frying.
- 5
Pour the vegetable oil into a heavy-bottomed pot or Dutch oven until it reaches 2 inches up the sides. Heat over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 5 minutes.
- 6
Carefully slide 3 to 4 mozzarella sticks into the hot oil. You should hear a loud sizzle immediately. Fry for 60 to 90 seconds, using tongs to turn them once halfway through, until the breadcrumbs turn the color of warm honey.
- 7
Remove the fried mozzarella sticks with a slotted spoon and place them on a plate lined with paper towels. Sprinkle lightly with salt and pepper. Repeat step 6 with the remaining sticks.
- 8
Let the sticks rest on the paper towels for 2 minutes before serving — this allows the breading to crisp up and the cheese inside to set slightly.
Tools you’ll need
- sharp knife
- cutting board
- paper towels
- 3 shallow bowls
- whisk
- heavy-bottomed pot or Dutch oven (at least 5 quarts)
- deep-fry thermometer (optional but recommended)
- slotted spoon
- metal tongs
- plate
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