These homemade mozzarella sticks are far better than the frozen kind. They fry up crispier, cheesier, and more flavorful. We use real mozzarella blocks (not string cheese) and double-dip the coating for a thick, golden crust that’s worth the extra effort.
Helpful tips + FAQs
Freeze before frying
Always freeze the breaded mozzarella sticks before frying. Freezing firms the cheese so it holds its shape and prevents the filling from leaking during frying.
Save for later
You can freeze the sticks either before or after frying. Reheat from frozen in an air fryer or oven at 375°F for 7–10 minutes. If reheating thawed pieces, heat a few minutes until crisp. Avoid the microwave, which makes them soggy.
Make the breading
Use three separate bowls for flour, beaten eggs, and the breadcrumb mixture. Take your time: a careful double-dip breading (flour → egg → breadcrumbs → egg → breadcrumbs) gives the sticks structure and keeps the cheese from leaking.
Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil.
String cheese works for convenience, but a fresh mozzarella block melts creamier and gives a superior gooey pull.
Homemade Mozzarella Sticks
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Ingredients
- 1 1/4 cup Italian breadcrumbs
- 1/4 cup Parmigiano Reggiano (shredded)
- 1/2 tsp garlic powder
- Pinch of salt
- 16 oz block mozzarella cheese
- 3 eggs
- 1/2 cup flour
- Vegetable oil, canola or peanut oil for frying
Instructions
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Combine the Italian breadcrumbs, shredded Parmigiano Reggiano, garlic powder, and a pinch of salt in a bowl.
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Slice the mozzarella block into pieces about 1/2 inch thick; you should get roughly 10 sticks.
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Whisk the eggs in one bowl and place the flour in a separate bowl for dredging.
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Bread each piece in this order: flour → egg → breadcrumbs → egg → breadcrumbs. Shake off excess at each step so the coating is even.
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Arrange the breaded sticks on a baking sheet and freeze for two hours to firm them up. If short on time, 40 minutes will work.
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Pour oil into a skillet to about 1/4 inch depth and heat over medium. Fry the sticks in batches until golden brown, flipping once, a few minutes per side. Do not overcrowd the pan.
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Let the sticks rest briefly on a cooling rack, then serve warm with marinara or your favorite dip.
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Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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Key Ingredients
- Italian Breadcrumbs – Provide herby, garlicky flavor and a crisp exterior.
- Parmigiano Reggiano or Parmesan – Adds salty depth and richness to the crust.
- Garlic Powder – Enhances savory flavor in the coating.
- Salt – A pinch brightens all the flavors.
- Mozzarella Cheese Block – Melts creamier than string cheese; cut into thick slices for maximum pull.
- Eggs – Help the coating adhere and create a sturdy outer shell.
- Vegetable, Canola, or Peanut Oil – Use a high smoke point oil for shallow frying.