There’s something irresistible about biting into a golden, crispy mozzarella stick and getting that perfect cheese pull.

These homemade mozzarella sticks are crunchy on the outside, gooey on the inside, and far better than anything you’ll find in the freezer aisle.

They’re surprisingly simple to make ahead, freeze, and fry whenever a craving strikes.

Why You’ll Love This Recipe

These mozzarella sticks have a light, crisp coating that stays crunchy without getting greasy.

The gooey, melty mozzarella inside gives you that satisfying cheese pull every time.

You can prepare them ahead of time and keep a batch ready in the freezer.

They’re perfect as a snack, appetizer, or game-day favorite for a crowd.

What You’ll Need (Ingredient Highlights)

Whole milk mozzarella gives the best melt and stretch for that classic cheese pull.

Panko breadcrumbs, crushed into finer crumbs, make the coating light, airy, and extra crispy.

A mix of herbs and spices seasons the breadcrumbs for Italian-inspired flavor.

Eggs and milk help the coating stick firmly to the cheese.

Vegetable oil works best for frying because it heats evenly and doesn’t overpower the flavor.

Pro Tips Before You Start

Cut the mozzarella block evenly so the sticks cook at the same rate.

Double breading the sticks prevents leaks and makes the crust sturdier.

Freezing is essential—skip it and the cheese will melt out before the crust browns.

Use a thermometer when frying to keep the oil at 350°F for perfect results.

How to Make Crispy Mozzarella Cheese Sticks

Step 1 – Cut the cheese

Slice the block of mozzarella into ½-inch thick sticks.

You should get about 28 pieces.

Step 2 – Prepare the breadcrumbs

Crush the panko into fine crumbs and mix with garlic powder, dried herbs, paprika, salt, and pepper.

Step 3 – Set up breading stations

eggs with milk in one bowl, add flour to another, and place seasoned panko in a shallow dish.

Step 4 – Coat the cheese

Dredge mozzarella sticks in flour, dip into egg wash, then press firmly into the breadcrumb mixture.

Step 5 – Double bread

Repeat dipping in egg and coating with breadcrumbs for a sturdier crust.

Arrange on a baking rack.

Step 6 – Freeze completely

Freeze the coated sticks for at least 8 hours (or up to 24 hours) before frying.

Step 7 – Fry to golden perfection

Heat oil to 350°F and fry the sticks in small batches for 1½–2 minutes, until golden brown.

Drain on paper towels.

Step 8 – Serve hot

Enjoy warm with marinara sauce for dipping.

What to Serve Them With

Classic marinara sauce makes the perfect dip.

Serve with ranch or garlic aioli for extra variety.

Pair with a fresh salad or pasta for a fun Italian-style meal.

Variations / Substitutions

Swap mozzarella for cheddar, pepper jack, or provolone for a twist.

Make them spicy by adding cayenne or chili flakes to the breadcrumbs.

Bake or air-fry instead of deep-frying for a lighter version.

Storage & Leftovers

Freeze uncooked sticks for up to 2 months; fry straight from frozen.

Store fried sticks in an airtight container in the fridge for up to 3 days, then reheat in the oven.

Avoid microwaving, as it makes the coating soggy.

FAQs

Can I bake these instead of frying?
Yes, bake at 425°F for about 10 minutes after spraying with oil.

Can I air fry mozzarella sticks?
Yes, cook at 390°F for 6–8 minutes until golden.

Do I have to freeze them?
Absolutely. Freezing keeps the cheese from melting out during frying.

Can I use string cheese instead of a block?
Yes, string cheese is a quicker shortcut and works well.

What oil is best for frying?
Vegetable or canola oil is ideal for even frying without strong flavor.

How do I reheat leftovers?
Use an oven or air fryer for crispiness; avoid microwaving.

Final Thoughts

These crispy mozzarella sticks are everything you love about the restaurant version, only better because they’re homemade.
Once you try them, you’ll always want a stash in your freezer for quick appetizers or late-night snacks.