I share a simple secret in my Mozzarella Stick Recipes that fixes the common problem of cheese leaking during frying and offers surprising dipping ideas like marinara and spicy aioli.

Jump to Recipe

I gotta admit, when I first made these Perfectly Crispy Golden Crunch Mozzarella Sticks I was hooked. The crackle of panko breadcrumbs on the outside gives way to molten mozzarella string cheese sticks that stretch forever, and it made me rethink every store bought snack I ever loved.

I like to call them little Cheese Filled miracles, and I’m always plotting What To Serve With Mozzarella Sticks for the next game night. I’ll give you the easy hacks that saved my dinners, and yeah sometimes I mess up but that only made the results more interesting.

Ingredients

Print Recipe (No Advertisments)

Mozzarella, soft and melty, high protein and calcium, but it’s also fairly high in fat.
All purpose flour gives carbs and structure, low fiber, not very nutrient dense.
Cornstarch thickens, adds crisp with little flavor, mostly pure starch and calories.
Eggs bind and add protein, some healthy fats and vitamins, helps brown.
Panko gives extra crunch, light texture, mainly carbs, can soak less oil.
Parmesan adds umami and salt, little protein and calcium, strong flavor.
Frying oil provides crisp, mostly fat and calories, avoid overheating or reuse.
Marinara brings acidity, tomatoes give vitamin C and lycopene, can be kinda sweet.

Ingredient Quantities

12 mozzarella string cheese sticks or about 1 pound mozzarella, cut into sticks

1 cup all purpose flour

1/4 cup cornstarch

2 large eggs, beaten with 2 tablespoons milk or water

2 cups panko breadcrumbs or plain breadcrumbs, lightly packed

1/4 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh parsley

1/4 teaspoon cayenne pepper, optional for a little heat

About 2 to 3 cups neutral cooking oil for frying, like vegetable or canola

1 cup marinara sauce for dipping

How to Make this

Print Recipe (No Advertisments)

1. Unwrap the mozzarella sticks or cut about 1 pound mozzarella into 12 even sticks, place them on a tray lined with parchment and freeze for at least 30 minutes up to 1 hour so they hold together while frying.

2. Set up three shallow bowls: Bowl A mix 1 cup all purpose flour with 1 4 cup cornstarch, Bowl B whisk the 2 large eggs with 2 tablespoons milk or water, Bowl C combine 2 cups panko breadcrumbs lightly packed, 1 4 cup grated Parmesan, 1 teaspoon salt, 1 2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried Italian seasoning or chopped parsley, and 1 4 teaspoon cayenne if you want heat.

3. Dredge each frozen cheese stick in Bowl A shaking off excess, dip in the egg mixture, then press firmly into the breadcrumb mixture making sure every side is coated, press the crumbs on good so they stick.

4. For extra insurance double dip: return each coated stick to the egg briefly then coat again in the breadcrumbs and press. this makes a thicker shell that keeps the cheese inside.

5. Place the breaded sticks back on a tray and freeze for another 15 to 30 minutes; this step is key, it stops the cheese from oozing out the second you hit hot oil.

6. Heat about 2 to 3 cups neutral oil like vegetable or canola in a heavy pot to 350 to 360°F 175 to 182°C. Use a thermometer, and only fill the pot so you have a couple inches of oil to fry in.

7. Fry the sticks in small batches so the oil temp stays steady, about 1 to 1 1 1 2 minutes total rotating once until they are golden and crispy. Don’t overcrowd, and remove with a slotted spoon or spider.

8. Drain fried sticks on a wire rack set over a baking sheet not paper towels so they stay crisp, hold them in a warm oven at about 200°F if you need to make multiple batches and keep them hot.

9. Serve immediately with the warmed cup of marinara sauce for dipping. Quick tips: use panko for extra crunch, press crumbs well, keep everything cold before frying, and monitor oil temp closely or they will brown too fast and leak cheese.

Equipment Needed

1. Heavy-bottomed pot or Dutch oven, for frying a couple inches of oil
2. Candy or deep-fry thermometer, to keep oil at about 350 to 360°F
3. Three shallow bowls, one for flour, one for egg wash and one for breadcrumbs
4. Baking sheet lined with parchment, for freezing and staging, dont overcrowd it
5. Wire rack set over a baking sheet, so fried sticks drain and stay crisp
6. Slotted spoon or spider, to lift the sticks out of hot oil
7. Tongs or two forks, for dredging and moving the frozen sticks
8. Measuring cups and spoons plus a whisk or fork, to mix the flour, eggs and seasonings

FAQ

Q: Can I bake or air fry these instead of deep frying?
A: Yes. Freeze the coated sticks at least 30 minutes so they dont ooze, then bake at 425F for about 10-12 minutes, flip once and finish until golden. For air fryer set 375F for about 6-8 minutes, check early so they dont burst. Lightly spray with oil if you want extra browning.

Q: Why does the cheese leak out when I fry them?
A: Usually oil temp is too low or coating is thin. Keep oil around 350-365F, double-coat the sticks (flour, egg, crumbs then repeat), and freeze 30-60 minutes before frying. Also dont overcrowd the pot or the temp will drop.

Q: How do I get them super crispy and crunchy?
A: Use panko, mix in grated Parmesan, add cornstarch to the flour, double-dip in egg and crumbs, and let them rest in the fridge or freezer before cooking. Hot oil and dry crumbs are the secret, simple as that.

Q: Can I use other cheeses or a different size?
A: You can use block mozzarella cut into sticks or low-moisture mozzarella for less leaking. Avoid pre-shredded cheese, it has anti-caking stuff that affects melting. Provolone or Monterey Jack work but melt faster so freeze longer before frying.

Q: How do I reheat leftovers without them getting soggy?
A: Reheat in an air fryer or oven, not the microwave. Air fryer 350F for 3-4 minutes or oven 375F for 5-7 minutes keeps them crisp. Microwaving makes them rubbery and messy.

Q: Any safety tips for frying and oil use?
A: Dont fill the pot more than half full, use a thermometer to watch temp, and use neutral oil like vegetable or canola. If oil smokes its too hot, lower heat. Let oil cool before disposing or straining and reuse once filtered.

Perfectly Crispy Golden Crunch Mozzarella Sticks Recipe Substitutions and Variations

Mozzarella sticks: use low‑moisture mozzarella from a block cut into sticks, or swap for provolone or Monterey Jack if you want a sharper flavor. (Halloumi works if you want it to hold shape but it won’t ooze the same.)
All purpose flour: replace 1:1 with a gluten‑free 1-to-1 flour blend for GF, or use rice flour or potato starch for an extra light, super crispy coating.
Panko breadcrumbs: plain breadcrumbs work fine, or try crushed cornflakes or crushed pretzels for an extra crunch and fun flavor. You can also buy gluten‑free panko if needed.
Egg wash (eggs + milk): make it egg‑free with 1/4 cup aquafaba, or use two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 min) to bind the coating.

Pro Tips

– Freeze longer than you think. Chill the cut or wrapped sticks until rock solid, and after breading give them another 30 to 60 minutes in the freezer. You can even freeze finished sticks in a single layer on a tray then bag them for up to a month. That way they won’t gush cheese the second they hit hot oil.

– Press and double coat for a reliable shell. Make sure each stick is well dusted with the flour mix, then egg, then crumbs, press the crumbs on, then egg again and re-crumb. Chill between coats if you can. The extra layer makes a big difference in keeping the cheese inside.

– Watch oil temp and fry in small batches. Use a thermometer and keep it steady around 350 F. If the oil is too hot they’ll brown on the outside and leak, too cool and they soak up oil. Don’t overcrowd the pot, let the oil recover between batches.

– Drain on a wire rack not paper towels and keep warm in a low oven if needed. Paper towels make them soggy. If you want less oil, try an air fryer at about 375 F flipping once, but expect slightly different texture. If you get any leaking, sharper cut edges and extra chill time fix most problems.

Perfectly Crispy Golden Crunch Mozzarella Sticks Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I share a simple secret in my Mozzarella Stick Recipes that fixes the common problem of cheese leaking during frying and offers surprising dipping ideas like marinara and spicy aioli.

Servings

servings

Calories

265

kcal

Equipment: 1. Heavy-bottomed pot or Dutch oven, for frying a couple inches of oil
2. Candy or deep-fry thermometer, to keep oil at about 350 to 360°F
3. Three shallow bowls, one for flour, one for egg wash and one for breadcrumbs
4. Baking sheet lined with parchment, for freezing and staging, dont overcrowd it
5. Wire rack set over a baking sheet, so fried sticks drain and stay crisp
6. Slotted spoon or spider, to lift the sticks out of hot oil
7. Tongs or two forks, for dredging and moving the frozen sticks
8. Measuring cups and spoons plus a whisk or fork, to mix the flour, eggs and seasonings

Ingredients

12 mozzarella string cheese sticks or about 1 pound mozzarella, cut into sticks
1 cup all purpose flour
1/4 cup cornstarch
2 large eggs, beaten with 2 tablespoons milk or water
2 cups panko breadcrumbs or plain breadcrumbs, lightly packed
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh parsley
1/4 teaspoon cayenne pepper, optional for a little heat
About 2 to 3 cups neutral cooking oil for frying, like vegetable or canola
1 cup marinara sauce for dipping

Directions

Unwrap the mozzarella sticks or cut about 1 pound mozzarella into 12 even sticks, place them on a tray lined with parchment and freeze for at least 30 minutes up to 1 hour so they hold together while frying.
Set up three shallow bowls: Bowl A mix 1 cup all purpose flour with 1 4 cup cornstarch, Bowl B whisk the 2 large eggs with 2 tablespoons milk or water, Bowl C combine 2 cups panko breadcrumbs lightly packed, 1 4 cup grated Parmesan, 1 teaspoon salt, 1 2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried Italian seasoning or chopped parsley, and 1 4 teaspoon cayenne if you want heat.
Dredge each frozen cheese stick in Bowl A shaking off excess, dip in the egg mixture, then press firmly into the breadcrumb mixture making sure every side is coated, press the crumbs on good so they stick.
For extra insurance double dip: return each coated stick to the egg briefly then coat again in the breadcrumbs and press. this makes a thicker shell that keeps the cheese inside.
Place the breaded sticks back on a tray and freeze for another 15 to 30 minutes; this step is key, it stops the cheese from oozing out the second you hit hot oil.
Heat about 2 to 3 cups neutral oil like vegetable or canola in a heavy pot to 350 to 360°F 175 to 182°C. Use a thermometer, and only fill the pot so you have a couple inches of oil to fry in.
Fry the sticks in small batches so the oil temp stays steady, about 1 to 1 1 1 2 minutes total rotating once until they are golden and crispy. Don’t overcrowd, and remove with a slotted spoon or spider.
Drain fried sticks on a wire rack set over a baking sheet not paper towels so they stay crisp, hold them in a warm oven at about 200°F if you need to make multiple batches and keep them hot.
Serve immediately with the warmed cup of marinara sauce for dipping. Quick tips: use panko for extra crunch, press crumbs well, keep everything cold before frying, and monitor oil temp closely or they will brown too fast and leak cheese.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.