Crispy Homemade Mozzarella Sticks Recipe
These crispy and melty Mozzarella Sticks are a delightful appetizer featuring gooey low moisture mozzarella coated in a seasoned panko breadcrumb crust. Double coated and perfectly deep-fried, they offer a golden, crunchy exterior with a soft, cheesy center, ideal for dipping in marinara or tomato sauce.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes (+2 hours freezing time)
- Yield: Makes about 20 mozzarella sticks depending on size 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Mozzarella Sticks
- 200g low moisture mozzarella
Batter
- 90g plain flour (all purpose flour)
- Pinch of salt
- 150ml cold water
Breading
- 100g panko breadcrumbs
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp chilli flakes (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
For Frying
- Neutral oil for deep frying
Instructions
- Cut the Mozzarella: Cut the block of low moisture mozzarella into even sticks about 1 cm thick for the perfect sized mozzarella sticks.
- Prepare the Batter: In a mixing bowl, whisk together plain flour, a pinch of salt, and cold water until smooth to form a batter.
- Mix the Breading: In a separate bowl, combine panko breadcrumbs with dried oregano, dried basil, chilli flakes (optional), garlic powder, onion powder, salt, and black pepper.
- Set Up Dredging Station: Arrange the mozzarella sticks, flour batter, seasoned breadcrumbs, and a wire rack to create an efficient coating station.
- First Coating: Dip each mozzarella stick into the batter, allowing excess to drip off, then roll in the breadcrumb mixture ensuring an even coating. Place coated sticks on a wire rack.
- Rest Coated Sticks: Let the coated mozzarella sticks rest on the wire rack for 10 minutes to help the coating set.
- Second Coating: Repeat the batter and breadcrumb coating process on each stick to create a double layer of protection and extra crispness, then rest on the rack for another 10 minutes.
- Freeze the Sticks: Place the double-coated mozzarella sticks spaced apart on a lined baking tray and freeze for at least 2 hours. Once frozen, transfer them to a freezer-safe bag and store for up to 3 months.
- Heat Oil: When ready to cook, heat neutral oil in a saucepan to 190°C (375°F), and prepare a tray lined with paper towels and a wire rack for draining.
- Deep Fry: Fry the mozzarella sticks in small batches (about 3 at a time) to maintain oil temperature. Fry until golden and crispy, which happens quickly.
- Drain and Serve: Remove fried sticks with a slotted spoon and place on the wire rack to drain excess oil. Serve immediately with your favorite tomato or marinara sauce.
Notes
- Using low moisture mozzarella is key to preventing excess moisture and sogginess.
- Chilling and double coating the sticks helps prevent the cheese from leaking out during frying.
- Freeze the sticks before frying for best results and to maintain shape.
- Fry in small batches to keep oil temperature steady, ensuring crisp texture.
- Optional chilli flakes add a spicy kick to the breadcrumb coating.
Keywords: Mozzarella sticks, deep fried cheese sticks, appetizer, crispy cheese sticks, panko crust, snack
