Homemade Mozzarella Cheese Sticks Recipe+VIDEO
Everyone is fascinated by these sticky homemade mozzarella sticks, wrapped in a delicious coating, and fried until golden perfection.
If you like me like to order a mozzarella stick when you eat out, you will be blown away by this homemade recipe! This is a great appetizer for parties, if you prefer bite-sized things, please try our mozzarella cheese!
Who likes Moz sticks? !
The next appetizer happens to be the family’s favorite. Whether it’s made at home or ordered in a restaurant, kids love mozzarella sticks!
I admit that I may have bought frozen mozzarella sticks once or twice, and usually they are a bit disappointing.
They are either soggy, or the crumbs don’t have much flavor, or the cheese is rubbery…you know what I’m talking about.
Well, I think this is enough, and finally learned how to be self-control. I’m glad I did it because they are actually very quick and simple, and taste better than frozen ones (sometimes even better than restaurant ones)!
How to make mozzarella sticks
Believe it or not, homemade mozzarella cheese sticks only take about 35-40 minutes from start to finish, including 20 minutes in the refrigerator! not bad!
coat. Open the cheese sticks and cut them in half.
Prepare a “stand” to spread breadcrumbs on your mozzarella sticks. In bag/bowl #1, stir flour, chili powder and salt. In bag/bowl #2, mix panko, parsley and oregano. Beat the eggs and milk in a bowl together.
Now coat your cheese sticks and use 5-6 at a time. Let them soak in milk first. Next, throw them into the flour bag, shake, shake, shake. Put them back in the milk bowl, making sure to coat all sides. Finally, throw them into the panko bag as your last coat.
freeze. Place them on the cookie sheet and freeze for 20-30 minutes, or until they are almost completely frozen.
saute. Heat a few inches of canola or vegetable oil in a large frying pan. Put the wooden sticks into the oil in batches and fry until golden brown on all sides (about 60 seconds). Drain on a plate lined with paper towels.
Serve immediately with Malila sauce or some homemade ranch.
Professional tips + tricks
- Turn on your cheese sticks while they are still connected and The wrapping paper will all fall off immediately.
- You can use a bowl to make breadcrumbs, but I think using plastic bags (without zippers) is less messy and faster. In fact, I always keep these storage bags at hand because they can be used to hold a lot of things!
- Double coating them It will help the cheese stay in the coating and will not melt during frying.
- It is very important to freeze them before you fry, Otherwise the cheese will ooze out of the coating.
- The ideal temperature for frying is approximately 350°-375° F.
Write down these tips and tricks for making crunchy and delicious moz bars!
Some more tips…
You can spread bread crumbs on your cheese sticks in advance and put them in the refrigerator, Then once they are frozen, transfer them to an airtight container or zipper bag. Then you have a whole batch on hand that can be fried at any time!
I will make sure Serving these people immediately after the production is completed Because that’s when they taste best, and that’s when cheese is everywhere (you know what I’m talking about, right?!)
Using this recipe, you will be able to make super cheesy and crunchy appetizers that are popular at all parties or gatherings. Serve the cheese sticks with Marinara Sauce or Ranch and they will disappear in a few minutes! !
Serve the moz stick with these other appetizers:
Preparation time 5 minutes
Cooking time 10 minutes
Freeze for 20 minutes
Total time 35 minutes
Servings 24 sticks
Calories 71 kcal
Author Little Luna
- 12-16 skewers cheese sticks
- 1/2 cup flour
- 1/8 teaspoon chili powder
- 1/8 teaspoon Lawrys seasoning salt
- 2 eggs
- 1/4 cup milk
- 1 1/2 cups panko breadcrumbs
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- Vegetable oil for frying
Open the cheese sticks and cut them in half. (Hint: Open the package when the cheese stick wrappers are still connected, they will fall off immediately).
You can use the bowl in the next step, but I think using plastic bags (without zippers) is less messy and faster. (Suggestion tip: I always have a box of this kind of storage bag without zipper. You can use them for many things!!). In bag No. 1, add flour, chili powder and salt. In bag #2, mix panko, parsley, and oregano. In a bowl, beat the eggs and milk together.
Now pour 5 or 6 cheese sticks in the milk bowl to fully soak, and then coat the cheese sticks. Next, throw them into the flour bag, shake, shake, shake. Put them back in the milk bowl, making sure to coat all sides. Finally, throw them into the panko bag as your last coat.
Put them on the cookie sheet and freeze for 20-30 minutes.
Heat a few inches of canola or vegetable oil in a large frying pan. Put the wooden sticks in the oil in batches and fry until golden brown on all sides (about 30-60 seconds). Drain on a plate lined with paper towels. Serve immediately with Malila Sauce or Ranch.
Recipe adapted from: Noshing with the Nolands
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