Homemade Mozzarella Sticks

These homemade mozzarella sticks are crispy, golden, and irresistibly gooey with every bite. Made with whole milk mozzarella and a perfectly seasoned panko coating, this easy recipe fries, bakes, or air-fries beautifully. The essential freezing step ensures perfect cheese pulls without leakage, giving you restaurant-quality results at home.

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Prep Time 30

Cook Time 8

Total Time 1 38

Servings: 15 sticks

Course: Appetizer, Snack

Cuisine: American

Calories: 105

Ingredients Equipment Method Notes

Ingredients

15 whole milk mozzarella sticks OR cut-from-block mozzarella
1 1/2 cups panko breadcrumbs, crushed
1/2 tsp Italian seasoning
1/2 tsp dried parsley
1/4 tsp garlic powder
1/2 tsp black pepper
1/4 tsp salt
1/2 cup all-purpose flour
2 large eggs, beaten
Oil for frying (if deep frying)
Cooking spray (for air fryer or oven)
Marinara sauce, for serving

Equipment

Rolling pin or mallet
Shallow bowls
Wire rack
Baking Sheet
Air fryer, oven, or deep fryer
Thermometer (for frying)

Method

Place panko in a zip-top bag and crush with a rolling pin until fine and uniform. Transfer to a shallow bowl and mix with Italian seasoning, parsley, garlic powder, pepper, and salt.
Add flour to one shallow bowl and beaten eggs to another. Line them up: flour → egg → seasoned panko.
If using block cheese, slice it widthwise into 15 even sticks. If using string cheese, leave whole.
Dip each cheese stick in flour, shake off excess, then dip into egg, then into panko. Ensure complete coverage with no exposed cheese. Place on a wire rack.
Freeze breaded sticks for at least 1 hour. This step is essential to prevent cheese from leaking during cooking.
Heat oil to 350°F. Fry 2 sticks at a time for about 1 minute until golden. Drain on paper towels.
Preheat air fryer to 390°F. Spray basket and sticks with cooking spray. Air-fry 6–8 minutes, shaking halfway.
Preheat oven to 415°F. Place on foil-lined sheet, spray with cooking spray, and bake 10–15 minutes until golden.
Serve immediately with warm marinara sauce.

Notes

Don't skip the freezing step! It prevents cheese explosion. Ensure no bare spots on the breading. Work in small batches when frying to maintain oil temperature. Whole milk mozzarella gives the best cheese pull.

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