The key to achieving perfectly crispy and gooey mozzarella sticks lies in the double breading and freezing process. By coating each mozzarella stick twice in a seasoned breadcrumb mixture and freezing them before frying, you ensure a crunchy exterior that encases a deliciously melty cheese center. The freezing step is particularly essential, as it prevents the cheese from leaking out during frying, maintaining that desirable ooey-gooey consistency we all crave. Paired with a rich, tangy marinara sauce, these mozzarella sticks offer the ultimate appetizer experience, balancing crunch, creaminess, and a burst of Italian flavor in every bite.
Ingredients:
- 12 mozzarella cheese sticks
- 2 cups Italian-style breadcrumbs
- 1 cup all-purpose flour
- 3 large eggs
- 1/4 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup grated Parmesan cheese (optional)
- Vegetable oil for frying
- Marinara sauce for serving
Instructions:
- Prepare the Mozzarella Sticks: Unwrap the mozzarella cheese sticks and cut each one in half to create shorter sticks. Place them on a baking sheet lined with parchment paper and freeze for at least 1 hour. Freezing the cheese helps it maintain its shape during frying and prevents it from melting too quickly.
- Set Up the Breading Station: In a shallow bowl, combine the breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, pepper, paprika, and grated Parmesan cheese (if using). Mix well to ensure the spices are evenly distributed throughout the breadcrumbs. In a separate shallow bowl, add the flour. In a third bowl, whisk together the eggs and milk until smooth.
- Bread the Mozzarella Sticks: Remove the frozen mozzarella sticks from the freezer. Dip each stick first into the flour, coating it completely and shaking off any excess. Next, dip the stick into the egg mixture, ensuring it is fully covered. Finally, roll the stick in the breadcrumb mixture, pressing gently to adhere the breadcrumbs to the cheese. Repeat this process for each mozzarella stick, and for an extra crispy coating, dip each stick in the egg mixture and breadcrumbs a second time.
- Freeze Again: After all the sticks are coated, place them back on the parchment-lined baking sheet and freeze for an additional 30 minutes. This step is crucial for preventing the cheese from oozing out during frying.
- Heat the Oil: In a deep frying pan or large heavy-bottomed pot, pour in enough vegetable oil to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it; if it sizzles and browns in about 30 seconds, the oil is ready.
- Fry the Mozzarella Sticks: Carefully place a few mozzarella sticks into the hot oil, ensuring not to overcrowd the pan. Fry for 1 to 2 minutes, turning occasionally, until the sticks are golden brown and crispy. Use a slotted spoon to remove the sticks from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining mozzarella sticks.
- Serve: Allow the mozzarella sticks to cool slightly before serving. Serve with warm marinara sauce for dipping, and enjoy!
