Ingredients
Cheese Sticks
- 1 lb. whole milk mozzarella block
Breading
- 3 cups plain panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp paprika
- 1/4 tsp onion powder
Wet Ingredients
- 3 large eggs
- 1 tablespoon milk
Other
- 1/3 cup all-purpose flour
- Vegetable oil for frying
- Marinara sauce for dipping (suggested: Rao’s)
Instructions
- Make Sticks: Cut the block of mozzarella cheese width-wise into 1/2-inch thick sticks, resulting in approximately 28 pieces. This size ensures even cooking and easy dipping.
- Crush Panko: Place the panko breadcrumbs into a freezer-size bag and use a rolling pin to crush them into fine, small crumbs—not powder—to help the coating stick better and create a crispy texture. If opting to bake, toast the panko beforehand as per notes.
- Prepare Coating Stations: Mix the crushed panko crumbs with all the dried spices inside the bag to evenly distribute the seasoning. In a separate shallow bowl, whisk together the eggs and milk until well combined.
- Dredge in Flour: Pour the all-purpose flour into the bag with the seasoned panko removed momentarily. Add the mozzarella sticks to the flour, seal the bag, and toss until each stick is fully coated. This step helps the egg wash adhere better to the cheese.
- Bread the Sticks: Set a baking sheet with a rack aside for draining. Dip each floured cheese stick into the egg mixture, letting excess drip off, then coat thoroughly with the seasoned panko crumbs. Use your hand to press the panko firmly onto the sticks ensuring even coverage. Place the coated sticks in a single layer on the rack.
- Double Bread for Crispiness: Repeat the egg wash and panko coating on all sticks again to create a sturdy, crispy shell which helps prevent cheese leakage during frying. Arrange the double-breaded sticks on the rack so they don’t touch.
- Fry the Cheese Sticks: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the sticks in batches for about 1.5 to 2 minutes until golden brown and crispy. Do not overcrowd the pan. Drain on paper towels.
- Serve: Serve immediately with marinara sauce for dipping, making sure they are hot and melty on the inside and extra crispy on the outside.
Notes
- For baking instead of frying, pre-toast the panko breadcrumbs in the oven at 350°F for 5-7 minutes to make them crispier before mixing with spices.
- Freeze the prepared, breaded sticks for at least 8 hours before frying to prevent cheese from melting too quickly and leaking out.
- Use whole milk mozzarella block, not pre-shredded, for best melting and cutting results.
- Maintain oil temperature to avoid soggy sticks; oil that is too cool will absorb excess grease.
- Double dredging is key for crispy texture and to keep cheese contained.
- Prep Time: 40 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
