3 Ways to Mozzarella Cheese Sticks

I don't know anyone who doesn't like mozzarella cheese sticks. There's just something about the crispy outer shell with that magnificent gooey cheese pull, and just the right amount of herbs. Here's what you'll need to make 15 glorious cheese sticks by deep fry, air fry, or oven methods:

Photo byAllie

Ingredients:

• 1 1/2 cups plain Panko
• 2/3 teaspoon Italian seasoning
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon table salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 lb whole milk mozzarella block*
• Vegetable oil for frying
• Marinara sauce for dipping (or use my recipe HERE)

Place the panko crumbs in a food processor and blend until they are fine crumbs. (Alternatively, you can place in a zip top bag and use a rolling pin or mallet to crush them.) You will need 1 1/2 cups of plain panko.

Transfer the crushed panko to a shallow dish and add the Italian seasoning, dried parsley, garlic powder, ground black pepper, and salt. Stir until well combined.

In a separate shallow bowl, crack 2 large eggs and beat them with a whisk or fork until scrambled. In another shallow bowl, add the flour.

If using the 1 lb. block of mozzarella cheese, cut it into 15 sticks. Otherwise, unwrap 15 cheese sticks.

To coat the mozzarella sticks, work one at a time. First, dip each cheese stick in the flour and shake off any excess. Next, dip it into the beaten eggs, allowing any extra to drip off. Finally, roll the stick in the panko mixture, ensuring it's fully coated.

Place a wire cooling rack on a baking sheet and arrange the breaded mozzarella sticks on the rack. Once all sticks are coated, transfer them to the freezer and chill for at least 45 minutes. If chilling for more than an hour, transfer the sticks to an airtight container after the first hour and return them to the freezer.

To Deep Fry:

While the sticks are still in the freezer, fill a medium-sized saucepan with vegetable oil to a depth of about 3 inches. Attach a thermometer to the side of the pan, ensuring it is submerged about halfway into the oil without touching the bottom. Heat the oil over medium heat until it reaches 350°F, then remove the mozzarella sticks from the freezer.

Fry the sticks two at a time until they are golden brown, about 1-2 minutes per batch. Transfer them to a plate lined with paper towels to cool. Make sure the oil returns to the proper temperature before frying the next batch.

Enjoy the mozzarella sticks warm, dipped in heated marinara sauce.

To Bake:

Preheat the oven to 415°F and line a baking sheet with aluminum foil. Lightly coat the foil with cooking spray. Arrange the mozzarella sticks on the baking sheet, leaving at least an inch between each one. Bake for 10-15 minutes, or until they begin to turn golden brown (they will not get as dark as if they were deep fried). Enjoy warm, dipped in marinara sauce.

To Air Fry:

Preheat the air fryer to 390°F. Spray the air fryer basket with cooking spray, then add the mozzarella sticks in a single layer and lightly spray them with cooking spray. Cook for 6-8 minutes, tossing halfway through, until they are golden and crispy. Serve warm with marinara sauce.

* Notes:

You can also use 15 whole milk string cheese sticks, but you'll yield more with a block of cheese and the quality is usually better.

If you have any left (cooked), you can keep them in the fridge for up to 5 days and freeze breaded, uncooked, and cooked mozzarella sticks for up to 2 months in the freezer, provided they are in an airtight container.