Homemade Fried Mozzarella Sticks

Ah, fried mozzarella sticks. The toddler silencer. The fairgoers’ midway snack. The fuel of the currently drunk, or the consolation prize for the recently drunk, these little nuggets of crispy, melty, gooey heaven are a sure-fire crowd-pleaser. But why make your own, when the frozen food isles are chock-full of sacks of hundreds of mozzarella sticks, and there’s a TGI Fridays sludge-station on every street corner? Because ours are better. That’s right.

Be sure to taste-test the string cheese before making these; it can be really salty. If it isn’t, add some salt to your breadcrumb mixture.

We use Progresso “Italian Style” seasoned Panko breadcrumbs, double-dipped for extra crunchiness. The key here is to make sure that there are no un-battered parts of the cheese peeking out through the breading, or that will become a faucet for melted cheese during the frying, and the whole thing will come apart. Dip these in homemade (or hell, store-bought, you’ve done enough) marinara sauce, or, if you’re raunchy, some buttermilk ranch dressing.


Homemade Fried Mozzarella Sticks

  • Author: Meal Hack
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20


  • 4 sticks mozzarella string cheese, cut in half.
  • 3/4 cup Progresso “Italian Style” Panko breadcrumbs
  • 1/2 cup all purpose flour
  • 2 eggs, beaten
  • Canola oil, for frying


  1. Dredge cut mozzarella sticks in flour. Shake off excess, and dip in egg mixture.
  2. Roll in breadcrumbs.
  3. Dip in egg again, and roll in breadcrumbs a second time.
  4. Place finished cheese sticks on clean plate, and place plate in freezer for about two hours, or until coating hardens.
  5. Fry in 350 degree canola oil until a medium golden brown, about 2-3 minutes.
  6. Drain on paper towels and serve immediately with dipping sauce of your choice.


  • Serving Size: 2
  • Calories: 1794
  • Sugar: 7
  • Sodium: 2251
  • Fat: 120
  • Saturated Fat: 73
  • Unsaturated Fat: 40
  • Trans Fat: 0
  • Carbohydrates: 65
  • Protein: 113
  • Cholesterol: 590


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


  1. I haven’t had one of these puppies since an unfortunate incident involving a lot of tequila and White Castle mozzarella sticks in college. The memories – shudder.

    However, I think I could get back on the ‘rella stick bandwagon with these. Yum.


  2. YES! yes yes yes, love them. need to make them. i just saw someone melted mozz cheese, put it in a bag, added, diced hotdogs, refrigerated the cheese and then cut it up around the hotdogs to have hotdog-filled mozz sticks.

    and @laura, wait, there’s mozz sticks at white castle? wait, there’s white castle in mass?!? get in the car.

  3. I’ve tried making those before…but you answered my question about the cheese part leaking, that always happens to me. Maybe the double dip does the trick!

    My kids are going to love these, your picture is awesome!

  4. You’re right–these are better than the chicken-fried bullshit you can get at TGIFriday’s. Fortunately for my waistline, my husband won’t be having me make these anytime soon on account of his lactose intolerance. 🙂

    1. Hi Allie,

      Once they “set up,” you can transfer them to a plastic bag, at which point they become pretty indestructible. I would think there wouldn’t be a problem with leaving them in the freezer for a few weeks, at least. Thanks for reading!

  5. Wow. Those were easy and delicious. The double dip is definitely the trick. I also made a few using Manchego cheese cut into strips -they were excellent. Thanks for the recipe.

  6. A friend sent me this recipe from this site….WOW they are awesome….!!! Everyone in my house went crazy over these…..great especially with the panko bread crumbs…

  7. what type of bread crumbs (brand?) do you use, I have tried these a few times using all different brands. maybe its just me but everything is delicious about them but something just isn’t right with the breading lol.

    1. What doesn’t seem right? Is the breading too fluffy and light? We use Progreso brand panko breadcrumbs, but I would think any brand would yield similar results…

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