Monday, March 04, 2024

Homemade Mozzarella Sticks

 Homemade Mozzarella Sticks













Oh Yum!  Homemade Mozzarella Sticks, freshly made in your kitchen. They are so easy to make, and the perfect ooey gooey snack! My secret to making sure the cheese doesn’t leak out is to freeze the cheese sticks before frying, which ensures that the cheese doesn’t leak out before the shell gets golden and crispy.

Homemade Mozzarella Sticks

1 Pack of Sargento mozzarella string cheese (20 pack or less)

3 large eggs

1 cup all purpose flour 

2 cups Panko bread crumbs


vegetable or peanut oil for frying ( Do not use olive oil).



First, unwrap each cheese stick and dispose of paper. 


 Prepare a plate or bowl of flour and panko breadcrumbs. 














First coat the sticks in a light layer of flour. 












Place the eggs in a bowl with 1/4 teaspoon of salt and 1 tablespoon  of water, and whisk to combine. 















Place the bread crumbs and the Panko in a second bowl next to the eggs.














Dip each cheese stick first in the egg and let the excess egg drip off.  Then coat in the bread crumbs, shake off the excess, and place on a tray.  Repeat with the remaining cheese sticks.  














Once each cheese stick has been breaded, take each one through the egg and bread crumbs twice again for a third coating.   

NOTE:  I prefer to bread the cheese sticks three times for a crispy, but two coats is sufficient to prevent the cheese from leaking during cooking.

Once all the sticks are breaded, place the tray into the freezer for at least two hours.













Heat the oil to 365 degrees in a heavy 3 quart saucepan or deep fryer.  You can also do a shallow fry and use a cast iron skillet

NOTE:  The amount of oil you need will depend on the size of the pan you use. I like to fry small batches of cheese sticks in a 3-quart pan. 24 ounces of oil is enough to fully submerge the sticks in this size pan. If you use a larger pot or pan, you will need more oil.

Fry the mozzarella sticks in batches for about 2 minutes, until golden brown. I don't fry more than 6 or so at a time.










Let the cheese sticks drain briefly on a paper towel and give a few shakes of salt.  Then serve promptly with marinara or your favorite dunking sauce. Enjoy!






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