Ingredients
Equipment
Method
- Cut the mozzarella cheese into 1/2-inch thick sticks, about 4 inches long. Place them on a baking sheet and freeze for at least 30 minutes to firm up the cheese, which helps prevent melting during frying.
- Set up your breading station: place flour in one shallow bowl, beaten eggs with milk in another, and seasoned breadcrumbs mixed with panko in a third. This organized setup makes breading smooth and efficient.
- Heat your oil in a deep-fryer or heavy-bottomed pot until it reaches 180°C (356°F). Use a thermometer to keep track; a steady temperature ensures crispy coating and prevents burning.
- Dredge each frozen cheese stick: first coat in flour, tap off excess. Dip into the egg mixture, allowing any excess to drip off. Then, roll thoroughly in the breadcrumb mixture, pressing lightly so the coating adheres well. Place the breaded sticks on a parchment-lined sheet.
- Repeat the breading process for each stick, then freeze again for about 10 minutes. This extra chill helps set the coating and prevents cheese from oozing out during frying.
- Carefully lower a batch of breaded sticks into the hot oil using a slotted spoon. Fry for 2-3 minutes, gently shaking the pan to ensure even browning. The sticks should turn a deep golden brown and sound crispy.
- Once golden and crispy, lift the sticks out with a slotted spoon and place them on paper towels to drain excess oil. Rest for 1-2 minutes to allow the cheese to settle and avoid oozing when bitten.
- Serve your hot, crispy mozzarella sticks immediately with warm marinara or spicy aioli for dipping. The gooey cheese inside and crunchy shell make each bite satisfying and indulgent.
Notes
For an extra crispy shell, double coat the cheese sticks by repeating the breading process after freezing. Keep a close eye on the oil temperature to prevent burning, and fry in small batches to maintain consistent heat. Serve immediately for the best gooey cheese and crunch.