crispy homemade mozzarella

Making crispy homemade mozzarella sticks is all about the double-coat. If you don't coat them twice, the cheese will leak out into the oil before the outside gets crunchy.

Here is the foolproof method for perfect, gooey-on-the-inside, crunchy-on-the-outside mozzarella sticks.

🛒 The Ingredients

Cheese: 1 lb low-moisture mozzarella (string cheese sticks work best because they are dense).

The Crunch: 2 cups Panko breadcrumbs (for extra crunch) mixed with 1 tsp dried oregano, 1 tsp garlic powder, and a pinch of salt.

The Binder: 2 large eggs beaten with 1 tbsp milk.

The Base: ½ cup all-purpose flour.

Frying: Vegetable or canola oil (neutral oil with a high smoke point).

👨‍🍳 The Process

Prep the Cheese: If using a block of mozzarella, cut it into sticks about 3 inches long and ½ inch thick. If using string cheese, just cut them in half.

The Assembly Line:

Bowl 1: Flour.

Bowl 2: Egg wash.

Bowl 3: Seasoned breadcrumbs.

The Double Coat (Crucial):

Roll the cheese in flour (shake off excess).

Dip in egg.

Roll in breadcrumbs.

Dip back into the egg.

Roll in breadcrumbs a second time. 4. The Freeze (Do not skip!): Place the coated sticks on a baking sheet and freeze them for at least 1–2 hours. Frying them frozen prevents the cheese from melting too fast.

The Fry: Heat 2 inches of oil to 350°F (175°C). Fry the sticks in small batches for about 60–90 seconds until golden brown.

💡 Pro-Tips for Success

Check the Temp: If the oil is too cold, the breading will get greasy. If it's too hot, the outside burns before the cheese melts.

Don't Overcrowd: Frying too many at once drops the oil temperature.

Air Fryer Option: If you prefer not to deep fry, spray the frozen sticks generously with oil and air fry at 400°F for 5–7 minutes, turning halfway through.