Crispy, golden, and irresistibly gooey, these Homemade Mozzarella Sticks are a crowd-pleasing treat you’ll want to make again and again. With just 25 minutes of prep and a quick 3-minute fry, they’re surprisingly simple to whip up. The secret lies in the 1-hour chill, ensuring each stick holds its shape and delivers that perfect stretchy cheese pull. Coated in a crunchy, seasoned breadcrumb crust, every bite offers a satisfying contrast of textures. Serve them warm with marinara for dipping, and watch them disappear in seconds.
These mozzarella sticks aren’t just delicious—they’re also customizable to suit your taste. Whether you add a pinch of garlic powder or a dash of Italian herbs, the flavors are endlessly adaptable. Plus, at 138 calories per stick, they’re a guilt-free indulgence you can enjoy without hesitation. Perfect for parties, snacks, or even a cozy night in, they’re a timeless favorite that’s sure to impress. Once you try them homemade, you’ll never go back to store-bought!
What You’ll Need for Homemade Mozzarella Sticks
- 1 ½ cups (106 g) plain Panko (crush into fine crumbs for better coating)
- ½ teaspoon Italian seasoning
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon table salt
- 2 large eggs (beaten for the egg wash)
- ½ cup (63 g) all-purpose flour
- 1 lb whole milk mozzarella block (or 15 whole milk string cheese sticks)
- Vegetable oil (for frying, enough to fill a saucepan 3” deep)
- Marinara sauce (for dipping, homemade or store-bought)
How to Make Homemade Mozzarella Sticks
- Prepare the coating: Place Panko crumbs in a Ziploc bag and crush with a rolling pin until fine. Transfer to a shallow dish and mix with Italian seasoning, parsley, garlic powder, pepper, and salt.
- Set up your stations: In separate shallow bowls, place the flour, beaten eggs, and the seasoned Panko mixture.
- Cut the cheese: If using a mozzarella block, cut it widthwise into 15 sticks.
- Bread the sticks: Dip each cheese stick in flour, shaking off excess. Then dip in the beaten egg, letting excess drip off. Finally, coat thoroughly in the Panko mixture.
- Chill: Place breaded sticks on a wire rack over a baking sheet. Freeze for at least 1 hour. For longer storage, transfer to an airtight container after 1 hour.
- Heat the oil: While the sticks are chilling, fill a saucepan 3” deep with vegetable oil. Attach a thermometer and heat to 350°F (175°C).
- Fry: Working in batches of 2, fry the sticks until golden brown (about 1 minute). Transfer to a paper towel-lined plate to cool. Ensure the oil returns to temperature between batches.
- Serve: Enjoy warm with warmed marinara sauce for dipping.
Perfect Pairings: Sauce and Topping Ideas
While marinara sauce is a classic dip for mozzarella sticks, why not mix it up? Try garlic aioli, ranch dressing, or spicy sriracha mayo for a flavorful twist. For a fun presentation, serve with a trio of dips in small bowls. You can also sprinkle grated Parmesan or chopped fresh basil over the sticks for an extra layer of flavor.
Time-Saving Tips for Busy Cooks
If you’re short on time, skip the mozzarella block and use pre-cut string cheese instead—it’s already the perfect size! To speed up the breading process, set up an assembly line with your flour, egg, and panko mixtures. You can also prepare the sticks ahead of time and freeze them in an airtight container for up to a month, so they’re ready to fry whenever cravings strike.
Storage and Reheating Made Easy
Leftover mozzarella sticks? Store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the air fryer at 375°F (190°C) for 3-4 minutes or bake in the oven at 400°F (200°C) for 5-7 minutes until crispy and warm. Avoid the microwave, as it can make them soggy.
Recipe Variations to Try
Experiment with different coatings for a unique twist. Swap panko for crushed cornflakes or seasoned breadcrumbs for added crunch. For a spicy kick, mix cayenne pepper or chili powder into the panko mixture. You can also use smoked mozzarella for a deeper, richer flavor.
Equipment Guidance for Best Results
A candy or deep-fry thermometer is essential to ensure your oil stays at the perfect 350°F (175°C) for frying. If you don’t have a wire rack, use a baking sheet lined with parchment paper, but flip the sticks halfway through chilling to prevent sticking. For air frying, a nonstick air fryer basket works best to keep the coating intact.
Homemade Mozzarella Sticks
Ingredients
- 1 ½ cups plain Panko
- ½ teaspoon Italian seasoning
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon table salt
- 2 large eggs
- ½ cup all-purpose flour
- 1 lb whole milk mozzarella block or 15 whole milk string cheese
- Vegetable oil for frying
- Marinara sauce for dipping
Instructions
- Place panko crumbs in a Ziploc bag and use a rolling pin or mallet to crush until you have fine crumbs.
- Pour crushed panko into a shallow dish and add Italian seasoning, parsley, garlic powder, pepper, and salt and stir to combine.
- In a separate, shallow bowl, crack 2 large eggs and beat with a whisk or the tines of a fork until scrambled.
- Pour all-purpose flour in yet another shallow bowl.
- If using a mozzarella block, cut widthwise into 15 sticks.
- Working with one at a time, dip the stick in the flour and shake off any excess flour. Then dip in the beaten egg and let any excess drip off. Finally, dip in panko crumb mixture, making sure the entire cheese stick is coated with panko.
- Place a wire cooking rack on a baking sheet and place breaded mozzarella sticks on rack. Once all sticks have been dipped, transfer to the freezer and chill for at least one hour. If you are chilling for longer than 1 hour, after 1 hour remove from freezer and place in an airtight container then return to freezer.
- While sticks are still in the freezer, fill a medium-sized saucepan 3” deep with vegetable oil. Attach a thermometer to the side and make sure it is suspended about halfway into the oil (and that it is not touching the bottom of the pot). Heat oil over medium heat until you reach a temperature of 350F (175C) then remove sticks from freezer.
- Fry sticks, 2 at a time, until golden brown (about 1 minute) then remove to a paper towel-lined plate to cool. Make sure oil returns to temperature before frying next batch.
- Enjoy while still warm dipped in warmed marinara sauce.