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
Serves 2
Write a review
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
1794 calories
65 g
590 g
120 g
113 g
73 g
576 g
2251 g
7 g
0 g
41 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1794
Calories from Fat 1053
% Daily Value *
Total Fat 120g
Saturated Fat 73g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 35g
Cholesterol 590mg
Sodium 2251mg
Total Carbohydrates 65g
Dietary Fiber 3g
Sugars 7g
Protein 113g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 sticks mozzarella string cheese, cut in half.
  2. 3/4 cup Progresso "Italian Style" Panko breadcrumbs
  3. 1/2 cup all purpose flour
  4. 2 eggs, beaten
  5. 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.
MealHack https://mealhack.com/

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


  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.


    View Comment
  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.

    View Comment
  3. 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. 🙂

    View Comment
    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!

      View Comment
  4. 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.

    View Comment
  5. 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.

    View Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.