Homemade Mozzarella Sticks
Ultra-crispy double-coated mozzarella sticks made with fresh toasted bread crumbs, fragrant Italian seasoning, and molten whole-milk mozzarella. Served with a rich, creamy dipping sauce — the ultimate comfort snack.
Prep Time : 25 min
Cook Time : 10 min
Servings : 6
25 min
10 min
6
Ingredients
Mozzarella Sticks
• 12–15 thin slices white bread
• 1 ½ tsp (8 g) kosher salt
• 1 ½ tsp (4.5 g) dried basil)
• 1 ½ tsp (4.5 g) dried oregano
• 1 ½ tsp (6 g) freshly ground black pepper
• 1 ½ tsp (6 g) garlic powder
• 3 blocks (about 1.5 lb / 680 g total) cold, low-moisture whole-milk mozzarella
• 1 ½ cups (225 g) all-purpose flour
• 5 large eggs
• 3.5 quarts (3.3 L) vegetable oil, for frying
Dipping Sauce
• 1 cup (240 g) mayonnaise
• ½ cup (120 g) ketchup
• 1 ½ Tbsp (25 g) sriracha — this one on Amazon
• 2 tsp (10 g) Dijon mustard
• 3 cloves garlic, finely grated
• 2 tsp (6 g) oyster or porcini mushroom powder
• 2 tsp (8 g) Worcestershire sauce — this one on Amazon
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Directions
- Preheat & Heat the Oil
Preheat the oven to 275°F (135°C).
Fill a heavy 7–8 quart pot just over halfway with oil and heat to 350°F (175°C).
Set a cooling rack over a baking sheet for draining. - Make the Italian Breadcrumbs
Spread the white bread slices on a baking sheet.
Bake for 15 minutes, until completely dry and lightly toasted.
Cool fully, then pulse in a food processor in batches until fine.
On the final batch, add salt, basil, oregano, black pepper, and garlic powder.
Process again until fully combined. Transfer crumbs to a bowl. - Prepare the Breading Stations
Place flour into one bowl.
In another bowl, whisk the eggs until smooth.
Keep breadcrumbs in their own bowl. - Cut the Mozzarella
Slice the cold mozzarella blocks into ½-inch (12 mm) batons.
Consistent sizing ensures even frying. - Bread the Mozzarella (Double Coat)
Dip each cheese baton into the flour → shake off excess.
Then dip into the eggs → let excess drip off.
Coat fully in the seasoned breadcrumbs → press gently to adhere.
Repeat the entire breading process to create a double coating.
Arrange breaded sticks on a tray. - Fry the Mozzarella Sticks
Working in batches, fry for 1–3 minutes until crisp and golden.
Transfer to the cooling rack to drain and sprinkle lightly with salt. - Make the Dipping Sauce
In a bowl, whisk together mayonnaise, ketchup, sriracha, Dijon, grated garlic, mushroom powder, and Worcestershire.
Chill until ready to serve.
*Notes :
- Double-coating is non-negotiable — it prevents the cheese from leaking out during frying.
- Mozzarella must be very cold; keep cut sticks in the freezer for 10–15 minutes before breading if your kitchen is warm.
- If oil temperature drops below 340°F, the coating will absorb oil and soften. Fry in small batches.
- For extra crunch, add ¼ cup panko to the breadcrumb mix.
Nutrition Facts
( per serving )
Calories
~540 kcal
Protein
23 g
Fat
38 g
Carbs
26 g
Calories
~540 kcal
Protein
23 g
Fat
38 g
Carbs
26 g
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Crispy Mozzarella Sticks
Ingredients
Method
- Preheat the oven to 275°F (135°C). Fill a heavy 7–8 quart pot just over halfway with oil and heat to 350°F (175°C). Set a cooling rack over a baking sheet for draining.
- Spread the white bread slices on a baking sheet. Bake for 15 minutes, until completely dry and lightly toasted. Cool fully, then pulse in a food processor in batches until fine. On the final batch, add salt, basil, oregano, black pepper, and garlic powder. Process again until fully combined. Transfer crumbs to a bowl.
- Place flour into one bowl. In another bowl, whisk the eggs until smooth. Keep breadcrumbs in their own bowl.
- Slice the cold mozzarella blocks into ½-inch (12 mm) batons. Consistent sizing ensures even frying.
- Dip each cheese baton into the flour → shake off excess. Then dip into the eggs → let excess drip off. Coat fully in the seasoned breadcrumbs → press gently to adhere. Repeat the entire breading process to create a double coating. Arrange breaded sticks on a tray.
- Working in batches, fry for 1–3 minutes until crisp and golden. Transfer to the cooling rack to drain and sprinkle lightly with salt.
- In a bowl, whisk together mayonnaise, ketchup, sriracha, Dijon, grated garlic, mushroom powder, and Worcestershire. Chill until ready to serve.
Notes
- Double-coating is non-negotiable — it prevents the cheese from leaking out during frying.
- Mozzarella must be very cold; keep cut sticks in the freezer for 10–15 minutes before breading if your kitchen is warm.
- If oil temperature drops below 340°F, the coating will absorb oil and soften. Fry in small batches.
- For extra crunch, add ¼ cup panko to the breadcrumb mix.