Crispy fried mozzarella sticks made with Parmesan, breadcrumbs, eggs, and string cheese. Gooey, golden, and totally addictive.
Yeah. That’s me. Every single time I make mozzarella sticks. You’d think I’d learn, but the cheese smells too good, the coating is golden and crackly, and my self-control? Laughable.
I started making these homemade after one very disappointing bar order—rubbery cheese, soggy breading, marinara that tasted like a pizza box. I swore off ordering them out ever again. And honestly, once I nailed this fried mozzarella sticks recipe, I didn’t miss the restaurant version at all.
What I love about this recipe—besides the obvious cheese factor—is that it feels like something you’d make for people you like. Like, really like. They’re not fancy. You’ll get your fingers greasy. But if you’re anything like me, that first cheesy pull is borderline emotional. Comfort food doesn’t always have to be complicated. Sometimes it’s just cheese in a coat of breadcrumbs, dunked in hot oil, and shared with people who get you.
Why You’ll Love This Fried Mozzarella Sticks Recipe?
It’s funny how something so simple can be so insanely satisfying. You’ve probably had decent mozzarella sticks before. Heck, even the frozen ones are okay in a pinch (no shade—college me kept a box in the freezer). But this homemade version? Whole different thing.
The crust is thick and crunchy, thanks to the double-dip breading. And there’s Parmesan in the coating, which gives it this rich, nutty flavor that clings to the melted mozzarella like a happy accident. These don’t fall apart in the oil. They hold up, stretch beautifully, and taste like you care—even if you’re just making them because you forgot to buy groceries and there’s string cheese in the fridge.
Also? They freeze like a dream. Which means when the craving hits at 9:47 p.m. (just me?), you’re already halfway there.
Ingredient Notes:
Here’s the thing: you don’t need fancy ingredients to make good food. You just need good timing and a little patience with the egg-and-breading situation.
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1½ cups Italian-style breadcrumbs – Already seasoned, which saves you a step. If you only have plain, just add garlic powder, oregano, and a prayer.
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1⅓ cups Parmesan cheese (divided) – Fresh is amazing. But if you use the shaker bottle stuff? Still totally fine. Don’t let cheese snobs ruin your joy.
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1 teaspoon salt – Makes everything taste like it should.
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2 packs of mozzarella string cheese (16 oz each) – Yep, string cheese. The kind in your kid’s lunchbox. Slice ’em in half and you’ve got perfect fryable sticks.
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4 large eggs, beaten – These are your breadcrumb glue. Beat them like they owe you money.
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1½ cups vegetable oil – Or canola. Just don’t use olive oil for this—it’s too temperamental and smokes like it’s mad at you.
How To Make Fried Mozzarella Sticks?
Step 1: Get your station together.
Mix the breadcrumbs, 1 cup of the Parmesan, and salt in one bowl. Crack and beat the eggs in another. Slice your cheese sticks in half. Line a tray with parchment or foil. Take a deep breath. You got this.
Step 2: The double dip is crucial.
Dip a cheese stick into the egg. Let the extra drip off. Roll it around in the breadcrumb mixture. Press the crumbs on—don’t be gentle. Now do it all again: egg, breadcrumbs. This second layer is your cheese shield.
Step 3: Freeze them. Seriously.
Place the coated sticks on the tray, cover, and freeze for at least 2 hours. I’ve skipped this step once, and I ended up with a skillet of exploded cheese ghosts. Don’t be like me.
Step 4: Fry time.
Heat the oil in a skillet over medium. Not hot enough to smoke, but hot enough that a breadcrumb sizzles instantly. Fry a few sticks at a time (don’t crowd the pan!) for about a minute on each side. Use tongs. Flip carefully. Get excited.
Step 5: Serve with style (or not).
Drain on paper towels. Sprinkle with the rest of the Parmesan. Serve hot. If you’ve got marinara or ranch, great. If not, they’re still amazing plain, standing at the counter, burning your mouth like a mozzarella maniac.
Want To Save This Recipe?
Storage Options:
You can totally freeze these—before frying is best. Just lay them on a tray, freeze, then store in a freezer bag. Fry straight from frozen when ready.
Leftovers (if you somehow have any) can be kept in the fridge for 2–3 days. Reheat in the oven or air fryer for crunch. Microwave? Eh… you can, but it’s a little sad.
Variations and Substitutions:
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Spicy breading: Add cayenne, smoked paprika, or chili flakes to the breadcrumbs.
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Herb overload: Mix in dried basil, parsley, or Italian seasoning for extra depth.
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Different cheese: Try pepper jack sticks if you like a kick. Just freeze longer—they melt faster.
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Air fryer version: 400°F for 6–8 minutes. Not quite the same, but still really good.
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Gluten-free version: Use GF breadcrumbs and double-check your string cheese.
What to Serve with Fried Mozzarella Sticks?
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Warm marinara: Classic. Always works.
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Ranch or garlic aioli: Great for parties. Or for people who don’t believe in tomato-based dips.
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Pizza night app: Set the tone with something golden and crispy.
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Side to soup or salad: I mean… balance, right?
Frequently Asked Questions:
Can I make these ahead of time?
Totally. Bread and freeze them. When you’re ready, just fry and devour.
Why is my cheese leaking out?
Probably not frozen long enough. Or your coating was too thin. It happens. Still delicious.
Can I bake these?
You can. But they’ll be more like “toasty mozzarella bites” than truly fried sticks. Air fryer’s your best alt.
Honestly? These fried mozzarella sticks aren’t just food. They’re a moment. A crunchy, melty, unapologetically cheesy moment that reminds you that sometimes the best things in life are a little greasy and best eaten with your hands.
Try them. Make a mess. Burn your tongue. And tell me—what’s your dipping sauce of choice? I’m always taking sides.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Fried Mozzarella Sticks Recipe
Ingredients
- 1½ cups Italian-style dried breadcrumbs
- 1⅓ cups freshly grated Parmesan cheese divided
- 1 teaspoon salt
- Two 16-ounce packages mozzarella cheese sticks, halved
- 4 large eggs beaten
- 1½ cups vegetable oil for frying
Instructions
Prepare the breading mixture.
- In a medium-sized bowl, combine the Italian-style breadcrumbs, 1 cup of the grated Parmesan cheese, and salt. Stir until evenly incorporated.
Slice the mozzarella sticks.
- Cut each mozzarella stick in half to create shorter pieces that are easier to coat and fry.
Bread the cheese sticks.
- Beat the eggs in a shallow bowl. Dip each mozzarella stick into the beaten egg, allowing excess egg to drip off, then roll it in the breadcrumb mixture. Press the crumbs onto the cheese to ensure even coating. Repeat the process a second time by dipping the stick again in the egg and then again in the breadcrumbs to form a firm double coating.
Freeze the coated sticks.
- Arrange the prepared cheese sticks on a parchment-lined baking sheet. Cover with plastic wrap and place in the freezer for at least 2 hours or until fully frozen. This step helps prevent the cheese from melting too quickly when frying.
Fry the mozzarella sticks.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, fry the cheese sticks in small batches for approximately 1 minute per side, or until golden brown and crisp. Use tongs to turn them carefully during frying.
Drain and serve.
- Transfer the fried mozzarella sticks to a paper towel–lined plate to drain excess oil. Immediately sprinkle with the remaining grated Parmesan cheese and serve hot with your preferred dipping sauce, such as marinara or ranch.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
