Fried Mozzarella Cheese Sticks Recipe - Allrecipes.com
Fried Mozzarella Cheese Sticks Recipe
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Fried Mozzarella Cheese Sticks
See how to make super-simple cheesy mozzarella sticks! See more
  • READY IN 30 mins

Fried Mozzarella Cheese Sticks

Recipe by  

"These fried cheese sticks are very easy to prepare and sooo good. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. In a small bowl, mix the eggs and water.
  2. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
  3. In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
  4. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2008

One small tip. If you freeze the mozzarella sticks before coating and frying they will not melt in the hot fat.

 
Most Helpful Critical Review
Nov 14, 2004

This was a MESS! I consulted with someone I know that works in an Itailan restaurant, and this is NOT the way you make them! All you need is a few beaten eggs, and some itailan flavored bread crumbs with a little garlic powder mixed in. First dip the mozz. sticks in the egg mixture then the italian bread crumbs, then back in the egg mixture then back in the bread crumb mixture. Make sure they are completely coated. The oil shouldn't be any hotter then 350 degrees, then put the sticks in the oil for just about a minute, just until they float up to the top of the surface, and they're done! You can also use the same procedure with a block of mozz. Just don't cut the block any thicker then 1/4 inch. I hope this helps.

 
Mar 30, 2006

These were delicious and not hard to make. My minor improvisations included: cutting the cheese sticks in half (so my 8 became 16) and using plain bread crumbs with about 2 tsps mixed Italian seasoning. I also followed the advice of several reviewers: First, I combined the flour/starch mixture with the breadcrumbs. It was a huge time-saver and didn't seem to impact the end result. I also tried both double & triple coating and found that a double coat was sufficient for my taste. When the batter got a little clumpy, I simply moulded the clumps around the cheese for a slightly thicker coat. This part was a little messy, but other than that, it wasn't too bad. I coated all of the sticks before frying and set them aside on a plate. This turned out to be great advice because the frying really only takes about 30 seconds, and if you turn your back for too long, the sticks will burn. I did not have any problem with cheese leaking out, and the end result was truly restaurant quality. I will definitely make this recipe again!

 
Jan 09, 2007

Ok, I was a sceptic if this could be done at home! THANK YOU! I am a Happy Believer!!! I just finished making a batch of these and I am still smiling...WOW! This was SUPER! First to make it easy and to make sure they "looked" like cheese sticks-shape-wise, I used Sargento Mozarella sticks, I unwrapped each and cut in half. I had 3 separate bowls setup w/ mixtures as described. I dipped each moz stick in egg mix, then flour mix, then egg mix, then bread crumb mix-making sure they were coated well. Then I put in oil. NOT ONE leaked!! I had to watch these little suckers cause they brown really fast! I let them cool a few minutes and served with little cups of pizza sauce for dipping. My 4 kids and hubby ADORED them and can't get enough. Considering these cost alot on dinners out--they are a KEEPER! WORD OF ADVICE: Use latex gloves to keep hands clean, this can get messy, and if making more than a dozen the mixes get goopy, so for large batches have extra mixes ready! otherwise..would give 10 stars if I could! THANKS SO MUCH!

 
Jan 13, 2008

Great recipe! I have tried many and failed. Since Mozzarella is a soft cheese, it works better to freeze the cheese first before frying and it thaws perfectly without leaking. Let them sit before serving and it's own heat will continue to make the cheese soft. Will make again and again!

 
Jan 25, 2004

This recipe was very tasty and worked out fairly well. However, you have to be sure to coat each mozzerella stick very well otherwise the cheese will melt and seep out into the oil. I breaded each stick twice (once in the liquid, then breadcrumbs then again) for better coverage.

 
Dec 17, 2003

Will never make this again

 
Jan 25, 2004

Terrific! I used not only mozarella, but also cheddar and pepper jack cheeses. I made these in the morning and then froze them. We used our Fry Daddy and they came out perfect. No leakage, just a good little appetizer! Thanks Nanci!

 

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Nutrition

  • Calories
  • 400 kcal
  • 20%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 805 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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