Crispy Mozzarella Sticks
Crispy Mozzarella Sticks
Ingredients
For the Mozzarella Sticks
- 5 mozzarella cheese strips
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/2 cup water, as needed, for slurry
- 1 cup breadcrumbs
- 4 cups vegetable oil, for deep-frying
Instructions
- 1
In a medium mixing bowl, combine 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon red chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Whisk to combine the dry ingredients evenly.
⏱️ 2 min
- 2
Gradually add water to the dry mixture, starting with about 1/2 cup, and mix thoroughly with a whisk until a smooth, thick slurry forms. The consistency should be similar to pancake batter, thick enough to coat the mozzarella sticks.
⏱️ 3 min
- 3
Prepare your breading station: one plate with a small amount of dry all-purpose flour (about 1/4 cup), one bowl with the prepared slurry, and another plate with 1 cup of breadcrumbs.
⏱️ 2 min
- 4
Take each mozzarella cheese strip and first coat it thoroughly in the dry all-purpose flour, shaking off any excess.
⏱️ 3 min
- 5
Dip the flour-coated mozzarella strip into the prepared slurry, ensuring it's fully covered. Let any excess slurry drip off.
⏱️ 2 min
- 6
Immediately transfer the slurry-coated mozzarella strip to the breadcrumbs, pressing gently to ensure a generous and even coating. This completes the first layer of breading.
⏱️ 3 min
- 7
For a double coating, dip the breaded mozzarella stick back into the slurry, allowing excess to drip, then coat it again generously with breadcrumbs. This double coating helps create an extra crispy exterior and prevents cheese leakage during frying.
⏱️ 3 min
- 8
Place the fully coated mozzarella sticks on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help the coating set, which is crucial for preventing the cheese from melting out during frying.
⏱️ 3 min
- 9
While the mozzarella sticks are chilling, heat about 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F. Use a kitchen thermometer to monitor the oil temperature.
⏱️ 5 min•🌡️ 350
- 10
Carefully deep-fry the refrigerated mozzarella sticks in batches, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until they are golden brown and crispy. They cook very quickly.
⏱️ 4 min•🌡️ 350
- 11
Using a slotted spoon or spider, remove the fried mozzarella sticks from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil.
⏱️ 1 min
- 12
Serve the crispy mozzarella sticks immediately while hot, with your favorite dipping sauce such as marinara, ranch, or honey mustard, and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Mozzarella Sticks
For the Mozzarella Sticks
- 5 mozzarella cheese strips
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/2 cup water, as needed, for slurry
- 1 cup breadcrumbs
- 4 cups vegetable oil, for deep-frying
Instructions
- 1
In a medium mixing bowl, combine 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon red chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Whisk to combine the dry ingredients evenly.
⏱️ 2 min - 2
Gradually add water to the dry mixture, starting with about 1/2 cup, and mix thoroughly with a whisk until a smooth, thick slurry forms. The consistency should be similar to pancake batter, thick enough to coat the mozzarella sticks.
⏱️ 3 min - 3
Prepare your breading station: one plate with a small amount of dry all-purpose flour (about 1/4 cup), one bowl with the prepared slurry, and another plate with 1 cup of breadcrumbs.
⏱️ 2 min - 4
Take each mozzarella cheese strip and first coat it thoroughly in the dry all-purpose flour, shaking off any excess.
⏱️ 3 min - 5
Dip the flour-coated mozzarella strip into the prepared slurry, ensuring it's fully covered. Let any excess slurry drip off.
⏱️ 2 min - 6
Immediately transfer the slurry-coated mozzarella strip to the breadcrumbs, pressing gently to ensure a generous and even coating. This completes the first layer of breading.
⏱️ 3 min - 7
For a double coating, dip the breaded mozzarella stick back into the slurry, allowing excess to drip, then coat it again generously with breadcrumbs. This double coating helps create an extra crispy exterior and prevents cheese leakage during frying.
⏱️ 3 min - 8
Place the fully coated mozzarella sticks on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help the coating set, which is crucial for preventing the cheese from melting out during frying.
⏱️ 3 min - 9
While the mozzarella sticks are chilling, heat about 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F. Use a kitchen thermometer to monitor the oil temperature.
⏱️ 5 min•🌡️ 350 - 10
Carefully deep-fry the refrigerated mozzarella sticks in batches, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until they are golden brown and crispy. They cook very quickly.
⏱️ 4 min•🌡️ 350 - 11
Using a slotted spoon or spider, remove the fried mozzarella sticks from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil.
⏱️ 1 min - 12
Serve the crispy mozzarella sticks immediately while hot, with your favorite dipping sauce such as marinara, ranch, or honey mustard, and enjoy!