Homemade mozzarella sticks
String cheese double-coated in seasoned breadcrumbs and shallow-fried until golden and gooey inside. Served hot with warm marinara for dipping.
- Prep
- 8 min
- Cook
- 7 min
- Serves
- 4
- Per serve
- 460 kcal
Ingredients
Method
Pour the oil into a 10-inch heavy skillet to a depth of 3/4 inch (it should come no more than halfway up the sides) and heat over medium to 375°F. Line a plate with paper towels.
While the oil heats, set up three shallow bowls: the flour, the eggs beaten with a splash of water, and the breadcrumbs mixed with the garlic powder.
Coat each cheese stick in flour, then egg, then breadcrumbs. Dip it back into the egg and breadcrumbs a second time, pressing the crumbs on so there are no bare spots. The double coat keeps the cheese from bursting out.
Fry half the sticks, turning with tongs, until deep golden all over. Keep it brief: once the cheese starts to leak, it's gone too far. Drain on the paper towels.
Let the oil come back to temperature for a moment, then fry the second batch the same way. Meanwhile, warm the marinara in the microwave, stirring halfway.
Rest the sticks for 1 minute so the cheese isn't scalding, then serve with the marinara.
Tips
- Freezing the breaded sticks for 30 minutes before frying makes them even more blowout-proof, but it's not required if the cheese is cold and the coating is doubled and sealed.
- No thermometer? A breadcrumb dropped in should sizzle hard and turn golden in about 30 seconds.
- Many US string cheeses use non-animal enzymes, but Italian-style breadcrumbs often contain Romano or parmesan made with animal rennet. Check both labels, or use plain breadcrumbs, if you cook for strict vegetarians.
