Crispy Mozzarella Sticks
Ingredients
- • 450 g mozzarella cheese block
- • 60 g all-purpose flour
- • 2 item eggs
- • 150 g breadcrumbs
- • 5 g Italian seasoning
- • 3 g garlic powder
- • 3 g salt
- • 1 g black pepper
- • 500 ml vegetable oil for frying
- • 240 ml marinara sauce for serving
Instructions
- 1
Cut the mozzarella block into sticks about 3 inches long and 0.5 inches thick. Pat them dry with paper towels to remove excess moisture.
- 2
Set up three shallow bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Italian seasoning, garlic powder, salt, and pepper.
- 3
Coat each mozzarella stick first in flour, shaking off excess, then dip in egg, and finally roll in the seasoned breadcrumb mixture, pressing gently to adhere.
- 4
For extra crispy coating, repeat the egg and breadcrumb step once more for a double coating.
- 5
Place breaded mozzarella sticks on a baking sheet and freeze for at least 2 hours or up to overnight. This step is crucial to prevent cheese from melting out during frying.
- 6
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to monitor temperature accurately.
- 7
Working in small batches of 4-5 sticks, carefully lower frozen mozzarella sticks into the hot oil using tongs or a slotted spoon.
- 8
Fry for 2-3 minutes until golden brown and crispy, turning once halfway through. Don't overcook or the cheese will burst through the coating.
- 9
Remove with a slotted spoon and drain on paper towels. Let rest for 1-2 minutes before serving.
- 10
Serve immediately with warm marinara sauce for dipping.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The freezing step is absolutely essential - never skip it! Frozen mozzarella sticks will hold their shape perfectly during frying, while unfrozen ones will explode and create a cheesy mess. For best results, freeze them overnight and fry straight from the freezer. The oil temperature is also critical; too hot and the coating burns before the cheese melts, too cool and they'll be greasy."
