Crispy Homemade Mozzarella Sticks

There’s just something magical about biting into a warm, crunchy mozzarella stick and getting that perfect cheese pull. You know the one. The kind of pull that stretches out dramatically before you finally twirl it onto your plate or dip it into some rich, tangy marinara sauce. Yeah, that kind.

These crispy homemade mozzarella sticks have been a longtime favorite in my kitchen. They’re simple, freezer-friendly, and a guaranteed crowd-pleaser whether you’re hosting game night, having friends over, or just craving a cheesy snack after a long day. Honestly, once you make them from scratch, it’s hard to go back to the frozen boxed kind.

And let me tell you—there’s something incredibly satisfying about making your own mozzarella sticks. You get full control over the seasoning, the crunch level, and that all-important gooey center. Plus, if you have kids around, this recipe becomes a super fun weekend project. My family likes to get hands-on during the breading process, and it often turns into a friendly competition over who can make the crispiest batch (spoiler alert: it’s usually me).

So whether you’re new to making appetizers at home or a seasoned home cook looking for a new go-to snack, this recipe will definitely hit the spot.

Let’s get into it!

Ingredients You’ll Need

Here’s everything you’ll need to whip up a batch of these crunchy mozzarella sticks:

• 12 mozzarella string cheese sticks

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 2 tablespoons milk

• 2 cups seasoned breadcrumbs

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

• Vegetable oil for frying

STEP 1: PREP AND FREEZE THE CHEESE

The key to keeping these sticks from turning into a gooey mess during frying? Freezing them first. Don’t skip this step—it’s a game-changer.

Start by cutting each mozzarella string cheese stick in half. This gives you 24 perfect snack-size pieces. Lay them on a tray lined with parchment or wax paper and pop them in the freezer for at least 1 hour. You want them frozen solid so they hold their shape and don’t melt too quickly in the hot oil.

Pro Tip: If you have time, freeze them longer or even overnight. The firmer they are, the better the final result.

STEP 2: SET UP YOUR BREADING STATION

Once your cheese sticks are frozen and ready to go, it’s time to bread them.

Set up three shallow dishes:

1. First dish: All-purpose flour

2. Second dish: Beaten eggs mixed with 2 tablespoons of milk

3. Third dish: Seasoned breadcrumbs combined with garlic powder, Italian seasoning, salt, and pepper

This triple-coating station is what gives these sticks their signature crunch. The flour helps the egg mixture stick, and the egg helps the breadcrumbs hold on nice and tight.

STEP 3: BREADING THE MOZZARELLA STICKS

Take each frozen cheese stick and go down the line:

1. Roll it in the flour

2. Dip it into the egg and milk mixture

3. Coat it thoroughly in the seasoned breadcrumbs

Now, here’s where the magic happens: double breading. After that first coat of breadcrumbs, dip it back into the egg mixture and then again into the breadcrumbs. This extra layer creates that crispy, golden exterior that keeps all the cheesy goodness locked inside.

Lay your breaded sticks on a tray and put them back in the freezer for another 30 minutes. Again, this helps them hold their shape during frying and prevents any cheesy blowouts in the oil.

Now that your mozzarella sticks are frozen, breaded, and ready to go, it’s time for the most satisfying part—frying them up until perfectly golden and crispy on the outside, with that gooey, stretchy cheese center we all love.

If you’ve ever had a mozzarella stick burst open in the pan or turn out soggy instead of crunchy, don’t worry—I’ve been there too. Over the years, I’ve picked up a few tips that totally changed my game, and I’m sharing them all here so you can skip the trial and error.

Let’s get back to it!

STEP 4: HEAT THE OIL

Pour vegetable oil into a deep skillet or fryer, making sure there’s enough to fully submerge the mozzarella sticks. You want a solid 2 to 3 inches of oil to get that even fry.

Heat the oil to 350°F (175°C). If you don’t have a thermometer, you can test the heat by dropping in a small piece of bread—it should sizzle and start browning in about 30-40 seconds. If it browns too quickly, your oil’s too hot; if it sinks and barely bubbles, it’s too cold.

Maintaining the right oil temperature is key here. Too hot and your coating will burn before the cheese melts. Too cold and you’ll end up with greasy sticks that soak up oil.

STEP 5: FRY IN SMALL BATCHES

Once your oil is ready, it’s time to fry. Don’t overcrowd the pan—it drops the oil temperature and leads to uneven cooking. Work in batches of 5 to 6 sticks at a time.

Gently lower the mozzarella sticks into the oil and fry for 1 to 2 minutes, turning once if needed. They’re done when they’re golden brown and crisp. Don’t walk away—they cook fast!

Once fried, use a slotted spoon or tongs to remove the sticks and place them on a paper towel-lined plate to drain any excess oil.

Repeat until all the sticks are fried.

STEP 6: SERVE HOT WITH YOUR FAVORITE DIPPING SAUCE

Mozzarella sticks are best served immediately while the cheese is still gooey and stretchy. Marinara sauce is the classic go-to, but you can absolutely mix things up:

• Ranch dressing

• Spicy sriracha mayo

• Garlic aioli

• Pizza sauce

• Even a drizzle of hot honey if you like a sweet-salty combo

Set out a dipping station if you’re serving these at a party and watch them disappear. They’re always the first appetizer to go!

Tips for Perfect Mozzarella Sticks Every Time

After making more batches than I can count, here are a few tried-and-true tips that make a big difference:

• Freeze Twice: The first freeze helps with breading, the second helps the sticks hold their shape while frying. Don’t skip either freeze step.

• Double Dredge: Going through the egg and breadcrumb steps twice gives you a thick, crunchy exterior that seals in the cheese and prevents leaks.

• Use Seasoned Breadcrumbs: They add tons of flavor. You can even mix in some grated Parmesan or smoked paprika for extra punch.

• Try Panko for Extra Crunch: Subbing some or all of the seasoned breadcrumbs with panko breadcrumbs makes the crust extra crispy.

• Fry from Frozen: Always fry the mozzarella sticks straight from the freezer. Letting them thaw even a little increases the chance of cheese leaking out.

Baking or Air Frying Instead? No Problem!

If you’re not in the mood for deep frying or you want a slightly lighter option, you can still get delicious results.

To Bake:

• Preheat oven to 400°F (200°C)

• Arrange breaded sticks on a baking sheet lined with parchment

• Lightly spray them with oil

• Bake for 8 to 10 minutes, flipping halfway through

To Air Fry:

• Preheat air fryer to 375°F (190°C)

• Lightly spray the basket and the sticks with oil

• Air fry for 6 to 8 minutes, flipping once

They may not be as crispy as deep-fried, but the flavor is still amazing—and they’ll still disappear fast!