Crispy Mozzarella Sticks
Description
These mozzarella sticks are the kind of snack that disappears fast. They’re wonderfully crunchy on the outside with a warm, stretchy center that makes every bite extra satisfying. They come together without much fuss and cook in just minutes, making them an easy option when you want something cheesy, crispy, and seriously snackable.
Ingredients
For the Wet Batter
Instructions
- Cut the mozzarella block into thick, evenly sized sticks. Pat the mozzarella dry with paper towels to remove any excess moisture.
- In a bowl, whisk together the flour, cornstarch, salt, pepper, Italian seasoning, and garlic powder. Gradually add water while whisking until you have a smooth, thick batter that coats the mozzarella without being too runny.
- Place the panko breadcrumbs in a separate bowl.
- Dip each mozzarella stick into the wet batter, making sure it is completely coated. Let any excess batter drip off, then transfer it to the panko breadcrumbs. Gently press the breadcrumbs onto all sides so they stick.
- Dip the coated mozzarella stick back into the wet batter and coat it again with the panko breadcrumbs, pressing gently to create a thick double coating. Make sure the mozzarella is completely covered with no exposed areas.
- Place the coated mozzarella sticks on a parchment-lined tray and freeze for about 15 minutes. This helps firm up the coating and keeps the mozzarella from melting too quickly once it hits the hot oil.
- Heat oil in a deep pan or fryer to 350°F. Carefully add the mozzarella sticks in small batches, making sure not to overcrowd the pan.
- Fry for about 1–2 minutes, turning as needed, until the outside is crisp and golden. Keep a close eye on them because they cook quickly and can start leaking cheese if left in the oil too long.
- Remove the mozzarella sticks from the oil and place them on a paper towel-lined plate or wire rack to drain.
- Garnish with freshly grated Parmesan and chopped parsley, then serve warm with marinara or your favorite dipping sauce.
Note
• Cut the mozzarella into thick sticks so they hold their shape better while frying.
• Pat the mozzarella dry before dipping it into the batter. Excess moisture can make the coating harder to stick.
• Make sure the mozzarella is completely covered with both layers of batter and panko. Any exposed areas can allow the cheese to escape while frying.
• The 15-minute freeze helps firm up the coating and gives you a better chance of getting a crisp exterior before the cheese melts.
• Fry the mozzarella sticks in small batches so the oil stays hot and the coating crisps properly.
• Keep the frying time short and watch the mozzarella closely. As soon as the coating is crisp and golden, remove the sticks from the oil.
• Serve them shortly after frying for the best combination of crunchy coating and gooey cheese.
