Gooey, cheesy centers wrapped in a crisp, golden crust— garlic mozzarella sticks are the kind of snack that instantly brings a smile. Whether you’re hosting a party, cheering on your favorite team, or simply treating yourself, they deliver a perfect balance of melty richness and satisfying crunch.
Ingredients Breakdown
Low-moisture mozzarella is the best choice for frying. Its reduced water content helps prevent leaks and keeps the cheese from oozing too quickly in hot oil, allowing the crust to crisp before the inside melts. Cut into uniform 3-inch by ¾-inch sticks, it provides just the right size for that iconic stretch when pulled apart.
The flour and spice layer is more than just a base—it seasons every bite from the inside out. A blend of sea salt, black pepper, garlic powder, and onion powder infuses each stick with bold, savory notes before it even reaches the breadcrumb coating.
Panko breadcrumbs create the signature crunch that defines a perfect mozzarella stick. Their coarse, flaky texture browns beautifully and holds up under heat, giving each piece that satisfying bite.
Italian seasoning folded into the breadcrumb mix brings subtle herbal undertones. Think oregano, basil, and thyme—all helping the crust taste more like a savory, snackable breadstick with a cheesy core.
For frying, a neutral oil with a high smoke point—like vegetable, canola, or sunflower—is essential. Maintaining a steady 375°F is key to sealing the coating fast while melting the cheese inside just right.
Step-by-Step Preparation Guide
Setting up a proper breading station ensures every layer of flavor locks in. One shallow dish holds the seasoned flour, another the beaten egg, and a third the panko breadcrumb mixture. This organized layout streamlines the coating process for maximum consistency.
Double-dipping the mozzarella is the real trick to a foolproof crust. Dredging in flour and egg not once but twice adds durability to the coating, helping prevent cheese leaks and delivering a more substantial crunch.
Freezing the coated sticks for 30 to 40 minutes is non-negotiable. This crucial step firms up the cheese and solidifies the breading, ensuring that each stick fries up golden and intact, not burst or soggy.
When it’s time to fry, keep a close watch. Add a few sticks at a time to hot oil, being careful not to crowd the pot. Cook for 2 to 3 minutes, turning for even browning. Once golden, lift out with a slotted spoon and drain on paper towels.
Drain thoroughly, then serve immediately for the best texture. A sprinkle of chopped parsley adds color and freshness, and pairing them with a warm marinara dip rounds out this classic snack.
Recipe Tips & Frequently Asked Questions
Don’t skip the freeze—cheese will melt too fast without it
Freezing is what keeps the structure intact during frying.
Use a thermometer to keep oil steady at 375°F
Proper temperature prevents greasy crusts and ensures quick, even cooking.
Avoid overcrowding the pan to prevent a sudden drop in temperature
Frying in small batches helps maintain crunch and even color.
Press the breadcrumbs in firmly to ensure full coverage
A solid press helps the crust adhere and prevents gaps or cracks.
Double-dipping in flour and egg locks in the cheese for better fry results
The reinforced coating gives you a reliable, crispy barrier.
Can I bake these instead of frying?
Yes. Bake at 425°F for 8–10 minutes after spraying with oil, though the crunch may be lighter.
Can I freeze them before or after frying?
Absolutely. Breaded, uncooked sticks can be frozen and fried straight from the freezer.
What’s the best way to reheat mozzarella sticks?
Reheat in an air fryer or oven at 375°F for 5–7 minutes to regain crispness.
Can I use string cheese as a shortcut?
Yes—string cheese works well and requires no slicing, but make sure it’s low-moisture.
How do I prevent them from bursting open while frying?
Chill thoroughly, double coat, and keep your oil at the right temp for a sealed crust.
What to Serve With This Recipe
A warm bowl of marinara sauce is the ultimate pairing—classic, comforting, and with a hint of tangy acidity that balances the richness of the cheese.
Creamy dips also shine here. Try garlic aioli, ranch dressing, or even a spicy sriracha mayo for extra kick. These sauces offer variety and keep every bite exciting.
For a party platter, think beyond just cheese. Pair your mozzarella sticks with fried ravioli, cocktail meatballs, or bruschetta for an Italian-inspired spread that impresses without overwhelming.
Creative Variations
Season the breadcrumb coating with Cajun spice, ranch seasoning, or smoked chili flakes for a fun flavor twist. You can even add grated parmesan to the mix for a nutty edge.
For an extra crunchy coating, stir crushed cornflakes or finely chopped pretzels into the panko. These additions layer in unexpected texture and flavor.
Want a snack-sized version? Cut the mozzarella into mini chunks for poppable cheese bites—perfect for parties or lunchboxes.
Homemade mozzarella sticks are a satisfying mix of crispy, cheesy, and downright irresistible. With simple prep and a few key tricks, you can bring this classic appetizer to life in your own kitchen. Whether served solo or on a party platter, they’re guaranteed to disappear fast.
Ingredients
16 ounces low moisture mozzarella cheese sticks, cut into 3-inch by ¾-inch pieces
½ cup all-purpose flour
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 egg, beaten
2 cups panko breadcrumbs
1 teaspoon Italian seasoning
2 to 3 cups vegetable oil, for frying
1 cup marinara sauce, for dipping
Chopped fresh parsley, for garnish (optional)
Instructions
To begin, create your breading station by arranging three shallow dishes. In the first, whisk together the flour, sea salt, black pepper, garlic powder, and onion powder. Add the beaten egg to the second dish. In the third, combine the panko breadcrumbs with the Italian seasoning.
Take a mozzarella piece and coat it evenly in the seasoned flour mixture, shaking off any excess. Then dip it into the beaten egg, ensuring the entire surface is covered. For an ultra-crispy exterior, repeat the process—dipping once more in the flour and egg.
After double-dipping, roll the coated cheese stick in the seasoned breadcrumb mixture, pressing gently so the crumbs firmly adhere. Continue this process until all the mozzarella sticks are thoroughly coated.
Arrange the breaded mozzarella pieces in a single layer on a tray or plate. Transfer them to the freezer and chill for 30 to 40 minutes, or until firm to the touch—this helps prevent melting during frying.
In the meantime, heat vegetable oil in a large pot or deep fryer to 375°F. Make sure the oil is deep enough to fully submerge the sticks and monitor the temperature closely using a thermometer.
Carefully lower a few mozzarella sticks into the hot oil at a time, avoiding overcrowding. Fry for 2 to 3 minutes, turning occasionally, until golden and crisp. Keep an eye on them—they can darken quickly.
Once fried, remove the mozzarella sticks using a slotted spoon or tongs and transfer them to a plate lined with paper towels to drain excess oil.
Serve the hot, crunchy mozzarella sticks on a platter garnished with fresh parsley, if desired. Accompany with warm marinara sauce for dipping and lemon wedges on the side for a bright finishing touch.
Garlic Mozzarella Sticks Recipe
Ingredients
- 16 ounces low moisture mozzarella cheese sticks cut into 3-inch by ¾-inch pieces
- ½ cup all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 egg beaten
- 2 cups panko breadcrumbs
- 1 teaspoon Italian seasoning
- 2 to 3 cups vegetable oil for frying
- 1 cup marinara sauce for dipping
- Chopped fresh parsley for garnish (optional)
Instructions
- To begin, create your breading station by arranging three shallow dishes. In the first, whisk together the flour, sea salt, black pepper, garlic powder, and onion powder. Add the beaten egg to the second dish. In the third, combine the panko breadcrumbs with the Italian seasoning.
- Take a mozzarella piece and coat it evenly in the seasoned flour mixture, shaking off any excess. Then dip it into the beaten egg, ensuring the entire surface is covered. For an ultra-crispy exterior, repeat the process—dipping once more in the flour and egg.
- After double-dipping, roll the coated cheese stick in the seasoned breadcrumb mixture, pressing gently so the crumbs firmly adhere. Continue this process until all the mozzarella sticks are thoroughly coated.
- Arrange the breaded mozzarella pieces in a single layer on a tray or plate. Transfer them to the freezer and chill for 30 to 40 minutes, or until firm to the touch—this helps prevent melting during frying.
- In the meantime, heat vegetable oil in a large pot or deep fryer to 375°F. Make sure the oil is deep enough to fully submerge the sticks and monitor the temperature closely using a thermometer.
- Carefully lower a few mozzarella sticks into the hot oil at a time, avoiding overcrowding. Fry for 2 to 3 minutes, turning occasionally, until golden and crisp. Keep an eye on them—they can darken quickly.
- Once fried, remove the mozzarella sticks using a slotted spoon or tongs and transfer them to a plate lined with paper towels to drain excess oil.
- Serve the hot, crunchy mozzarella sticks on a platter garnished with fresh parsley, if desired. Accompany with warm marinara sauce for dipping and lemon wedges on the side for a bright finishing touch.
