Crispy Mexican Mozzarella Sticks with Spicy Avocado Crema
Crispy Mexican Mozzarella Sticks with Spicy Avocado Crema
Ingredients
For the Mozzarella Sticks
- 16 ounces string cheese, cut into 1/2-inch by 3-inch sticks if not already
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Spicy Avocado Crema
- 1 ripe avocado, pitted and scooped
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1/2 jalapeño, seeded and minced (or more to taste)
- 2 tablespoons cilantro, fresh, chopped
- 1/4 teaspoon salt
Instructions
- 1
Prepare the mozzarella sticks: Lay the string cheese sticks on a baking sheet lined with parchment paper. Ensure they are not touching. Place the baking sheet in the freezer for at least 30 minutes to firm up the cheese. This helps prevent melting during the coating process.
⏱️ 2 min
- 2
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the beaten eggs. In the third dish, combine the panko breadcrumbs, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper, mixing well.
⏱️ 5 min
- 3
Coat the mozzarella sticks: Take the chilled string cheese sticks from the freezer. Working with one stick at a time, first dredge it in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the seasoned panko breadcrumbs, pressing gently to make sure the crumbs adhere well.
⏱️ 8 min
- 4
Double coat for extra crispiness: For an extra crispy coating and to further prevent cheese leakage, repeat the egg and panko breadcrumb steps. Dip each breaded stick back into the egg, then roll it again in the seasoned panko breadcrumbs. Place the double-coated sticks back on the parchment-lined baking sheet.
⏱️ 5 min
- 5
Freeze the coated sticks: Once all mozzarella sticks are double-coated, return the baking sheet to the freezer for at least 1 hour, or preferably 2 hours. This crucial step ensures the cheese is thoroughly frozen and will hold its shape during frying, resulting in a perfectly crispy exterior and gooey interior.
⏱️ 120 min
- 6
Prepare the Spicy Avocado Crema: While the mozzarella sticks are freezing, combine the ripe avocado, sour cream, lime juice, minced jalapeño, chopped cilantro, and salt in a small food processor or blender. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside or refrigerate until serving.
⏱️ 5 min
- 7
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature for best results.
⏱️ 5 min•🌡️ 350
- 8
Fry the mozzarella sticks: Carefully add 3-4 frozen mozzarella sticks to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides. The cheese inside should be melted and gooey.
⏱️ 6 min•🌡️ 350
- 9
Drain and serve: Using a slotted spoon or spider, remove the fried mozzarella 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, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 4 min
- 10
Serve immediately with the Spicy Avocado Crema for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Mexican Mozzarella Sticks with Spicy Avocado Crema
Ingredients
For the Mozzarella Sticks
- 16 ounces string cheese, cut into 1/2-inch by 3-inch sticks if not already
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Spicy Avocado Crema
- 1 ripe avocado, pitted and scooped
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1/2 jalapeño, seeded and minced (or more to taste)
- 2 tablespoons cilantro, fresh, chopped
- 1/4 teaspoon salt
Instructions
- 1
Prepare the mozzarella sticks: Lay the string cheese sticks on a baking sheet lined with parchment paper. Ensure they are not touching. Place the baking sheet in the freezer for at least 30 minutes to firm up the cheese. This helps prevent melting during the coating process.
⏱️ 2 min - 2
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the beaten eggs. In the third dish, combine the panko breadcrumbs, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper, mixing well.
⏱️ 5 min - 3
Coat the mozzarella sticks: Take the chilled string cheese sticks from the freezer. Working with one stick at a time, first dredge it in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the seasoned panko breadcrumbs, pressing gently to make sure the crumbs adhere well.
⏱️ 8 min - 4
Double coat for extra crispiness: For an extra crispy coating and to further prevent cheese leakage, repeat the egg and panko breadcrumb steps. Dip each breaded stick back into the egg, then roll it again in the seasoned panko breadcrumbs. Place the double-coated sticks back on the parchment-lined baking sheet.
⏱️ 5 min - 5
Freeze the coated sticks: Once all mozzarella sticks are double-coated, return the baking sheet to the freezer for at least 1 hour, or preferably 2 hours. This crucial step ensures the cheese is thoroughly frozen and will hold its shape during frying, resulting in a perfectly crispy exterior and gooey interior.
⏱️ 120 min - 6
Prepare the Spicy Avocado Crema: While the mozzarella sticks are freezing, combine the ripe avocado, sour cream, lime juice, minced jalapeño, chopped cilantro, and salt in a small food processor or blender. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside or refrigerate until serving.
⏱️ 5 min - 7
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature for best results.
⏱️ 5 min•🌡️ 350 - 8
Fry the mozzarella sticks: Carefully add 3-4 frozen mozzarella sticks to the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides. The cheese inside should be melted and gooey.
⏱️ 6 min•🌡️ 350 - 9
Drain and serve: Using a slotted spoon or spider, remove the fried mozzarella 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, ensuring the oil returns to 350°F (175°C) between batches.
⏱️ 4 min - 10
Serve immediately with the Spicy Avocado Crema for dipping.