Mozzarella Sticks

Name: Mozzarella Sticks
Prep time: 60 min
Cook time: 5 min
Yield: 2 to 4 servings
Cuisine: Down Town Classics
Ingredients: Pasteurized Mozzarella Block — 400 g; Plain Flour — 100 g; Salt — ½ tsp; Black Pepper — ¼ tsp; Eggs — 2; Milk — 2 tbsp; Breadcrumbs — 150 g; Italian Seasoning — 1 tsp; Onion Powder — ½ tsp; Garlic Powder — ½ tsp; Extra Light Olive Oil — 1000 ml

These crispy homemade mozzarella sticks feature molten, gooey cheese coated in seasoned breadcrumbs and fried to golden perfection. Delivering an incredible cheese pull and a wonderfully crunchy exterior, this ultimate takeaway snack brings fast-food magic straight to your kitchen.

Cuisines

Cooking Instructions

Preparation: 60 minutes
Cooking: 5 minutes

Servings: 2 to 4

Notes:

Use a dry-packed block of pasteurized mozzarella rather than fresh soft mozzarella to prevent the sticks from melting apart during frying.

Cut the mozzarella block into uniform half-inch thick sticks to ensure even heating and proper cooking.

Set up a classic dredging station with plain flour, beaten eggs mixed with a splash of milk, and seasoned breadcrumbs.

Flash freeze the breaded mozzarella sticks in the freezer for 30 to 45 minutes before frying to firm them up and prevent leaks.

Fry the mozzarella sticks in oil heated to 195°C for about one minute per side until golden brown and crispy.

Serve hot alongside your choice of marinara sauce or tomato ketchup.

Cut Mozzarella
Slice the block of dry-packed mozzarella into uniform sticks approximately half an inch thick.

Prepare Breading Station
Set up three bowls containing seasoned flour, beaten eggs with a splash of milk, and breadcrumbs seasoned with Italian seasoning, onion powder, and garlic powder.

Coat Cheese Sticks
Dredge each mozzarella stick in flour, dip into the egg wash, and press firmly into the breadcrumbs to coat completely.

Freeze Sticks
Place the breaded mozzarella sticks on a tray and freeze for 30 to 45 minutes until firm.

Fry and Serve
Heat neutral oil to 195°C and fry the mozzarella sticks in batches for about 1 minute per side until golden brown and crispy, then drain and serve hot.