Recipe

Classic Mozzarella Sticks Recipe

Crispy, gooey, golden mozzarella sticks with a sweet and simple vibe: easy breading, reliable pull, and a quick marinara dip that tastes like you tried harder than you did.

By Matt Campbell

•

4.8

A plate of golden fried mozzarella sticks with melted cheese stretch and a small bowl of marinara on a wooden table

Jump to Recipe

Mozzarella sticks are the kind of snack that makes everyone mysteriously appear in the kitchen the second you say, “Oil’s hot.” They are crispy on the outside, wildly melty on the inside, and basically impossible to eat politely. Which is the point.

This classic mozzarella sticks recipe keeps it sweet and simple: easy ingredients, clear steps, and a couple small tricks that make the difference between “nice!” and “why is my cheese swimming in the oil?” We are going for crunchy edges, a solid cheese pull, and a dip situation that feels like a reward.

Hands dipping a crispy mozzarella stick into marinara with visible cheese pull

Why It Works

Double breading builds a thicker shell so the cheese stays put and the crunch stays loud.
Freezing before frying buys you time. The coating sets, the cheese chills, and you get melty centers without blowouts.
Panko plus Italian crumbs gives you the best of both worlds: big crunch and classic flavor.
Quick sweet marinara balances salty cheese with a gentle pop of sweetness and garlic.

Pairs Well With

Simple Garlic Parmesan Roasted Broccoli
Easy Caesar Salad with Homemade Croutons
Baked Potato Wedges with Paprika
Creamy Tomato Soup for Dipping

Storage Tips

Fridge: Store cooked mozzarella sticks in an airtight container for up to 3 days, but for best crunch, aim for 1 to 2 days. Put a paper towel underneath to catch any condensation so they stay crisp-ish.

Reheat (best method): Air fryer at 375°F for 4 to 6 minutes, starting to check at 3 to 4 minutes. Or oven at 425°F for 6 to 10 minutes on a wire rack, starting to check at 6 minutes. Avoid the microwave unless you like “soft breading, hot lava cheese.”

Freeze (uncooked, best for make-ahead): Bread the sticks, freeze on a sheet tray until solid, then transfer to a freezer bag. Fry straight from frozen for best results within 1 to 2 months (they keep longer, but the coating is at its peak in that window).

Freeze (cooked): You can, but the texture is better if you freeze them before cooking. If you do freeze cooked sticks, re-crisp in the air fryer or oven.

Allergen note: Contains dairy, egg, and gluten (wheat).

Common Questions

Why do my mozzarella sticks burst open when frying?

Usually one of four things: oil too hot, oil too cool (they sit longer and the cheese eventually finds a way out), thin spots in the breading, or not frozen long enough. Aim for 350°F and keep it there, use double breading, seal the ends when you press on crumbs, and freeze the breaded sticks for at least 1 hour.

Can I bake these instead of frying?

Yes. They will be a little less shatter-crispy, but still very good. Bake on a wire rack at 425°F for 10 to 12 minutes, flipping at the halfway mark. Freeze first so the cheese does not leak before the crust browns. For better browning, give the tops a light spritz of cooking spray or brush with a little oil.

Air fryer method?

Optional but helpful: preheat your air fryer for 2 to 3 minutes. Spray the breaded, frozen sticks with cooking spray. Air fry at 390°F for 6 to 8 minutes, turning once. Start checking around 6 minutes since models vary. Work in batches so air can circulate.

What kind of mozzarella works best?

Low-moisture, part-skim mozzarella string cheese is the most reliable. Fresh mozzarella has more water and tends to leak.

Do I really need panko?

No, but it helps. If you only have Italian breadcrumbs, use them. If you only have panko, add a little extra seasoning.

What oil should I use?

Use a neutral, high smoke point oil like canola, vegetable, peanut, or avocado oil. Avoid olive oil here, it is not the right vibe for deep frying.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or deep skillet (cast iron works great)
Instant-read thermometer or candy/deep-fry thermometer
Sheet pan plus parchment paper (for freezing)
3 shallow bowls or pie plates (for dredging station)
Tongs or a spider strainer
Wire rack (for draining and staying crispy)

The first time I made mozzarella sticks at home, I learned a humbling truth: cheese has zero loyalty. Give it a tiny crack in the breading and it will absolutely sprint into the oil like it has plans. Now I treat these like a fun little kitchen project: set up the dredge line, double coat, freeze, then fry in calm batches with the thermometer doing the babysitting. It is relaxed, slightly chaotic, and the reward is immediate. Also, nobody complains when dinner starts with mozzarella sticks.

Classic Mozzarella Sticks Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 1 hour 30 minutes

Servings 12 sticks

Ingredients

For the mozzarella sticks

12 sticks low-moisture part-skim mozzarella string cheese
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 cup Italian seasoned breadcrumbs
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Neutral oil for frying (canola, vegetable, peanut, or avocado), enough for 2 to 3 inches depth

Sweet and simple marinara dip

1 cup jarred marinara sauce
1/2 teaspoon sugar (optional, but nice)
1 small garlic clove, finely grated (or 1/4 teaspoon garlic powder)
Pinch of crushed red pepper flakes (optional)

Instructions

Set up, bread, and freeze

Unwrap the cheese and place the sticks on a plate. Pat them dry if they feel damp.
Set up a dredging station with three shallow bowls: Bowl 1 with flour. Bowl 2 with eggs and milk whisked together. Bowl 3 with Italian breadcrumbs, panko, garlic powder, onion powder, oregano, salt, and pepper mixed well.
Coat each stick: roll in flour, dip in egg, press into breadcrumb mix. Then dip back into egg and press into breadcrumbs again for a double coat. Really press so the crumbs stick, and seal the ends with extra crumbs so you do not get a cheese escape route.
Freeze breaded sticks on a parchment-lined sheet pan in a single layer (not touching) for at least 1 hour (or up to overnight). This is the secret handshake for not losing your cheese to the fryer.

Make the dip

Warm marinara in a small saucepan over low heat. Stir in sugar (if using), garlic, and red pepper flakes. Keep warm.

Fry and serve

Heat oil in a heavy pot or deep skillet to 350°F. You want 2 to 3 inches of oil, or enough that the sticks can float without scraping the bottom. Use a thermometer if you can. It is your best friend here.
Fry in calm batches of 4 to 6 sticks, straight from the freezer, for 60 to 120 seconds, typically 60 to 90 seconds, until deep golden. Do not wait for dramatic, violent bubbling. Pull them when they look done. Do not overcrowd or the oil temp drops and everything gets risky.
Keep the oil steady: let the oil come back to 350°F between batches. If you have extra sticks waiting, keep them in the freezer until you are ready to fry them so they stay firm and sealed.
Drain on a wire rack (paper towels can make them steam and soften). Let them cool for 1 to 2 minutes so the cheese sets just enough for a great pull.
Serve hot with warm marinara. Taste one for quality control. It is required by kitchen law.

Mozzarella sticks draining on a wire rack after frying with a pot of oil in the background

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes