Ah, mozzarella sticks – the crispy, cheesy snack I’ve been savoring at New York diners and pizzerias all my life. I never thought to make them myself until recently when I had a block of mozzarella cheese to use up before going away on vacation. So I gave it a try. I mean, I’ve eaten enough of them to figure it out, right?
YUM! I have to say, these homemade cheese sticks came out amaaaaaazing!! The seasoning was great, the coating was thick and crispy, and the cheese got nice and melty on the inside. My boyfriend and I were seriously impressed. After looking up a few recipes online, I’m glad I went with my gut and did it my way because these were everything I want my mozzarella sticks to be. So here’s my super easy, addictive recipe for New York-style fried mozzarella cheese sticks.
2-3 eggs, beaten
3/4 cup all purpose flour
1 tsp salt
1 cup Italian seasoned breadcrumbs
16oz block of mozzarella cheese
vegetable oil, for frying
Prepare your dredging stations – put flour in one bowl, eggs in another, and breadcrumbs with salt mixed in into the last.
Cut the block of cheese into 1/2″ wide sticks.
One cheese stick at a time, dredge thoroughly in flour, then egg, and then breadcrumbs, lightly shaking/dripping off the excess – then repeat. Place the sticks, with space between them, in a tray or dish that you can store in the freezer. Long, shallow tupperware works great. Tip – as you dredge the cheese sticks, try to keep the wet and dry ingredients separate, designating one hand for the egg dunking and the other for the flour and breadcrumbs. If your fingers keep dipping into both the wet and dry ingredients, a thick paste accumulates on your fingertips and pulls off the coating as you’re dredging the sticks. Not good!
When all of the cheese sticks have been double breaded, place the tray(s) in the freezer until they’re frozen, about 2 hours or up to 2 days.
When you’re ready to fry the sticks, heat the oil in a small or medium pot over medium heat until it reaches 350-360 degrees.
Gently add one cheese stick and fry until golden, about 1-2 minutes. I always start with one to get a feel for the oil temp and cooking time. Adding multiple cheese sticks will bring the temperature down so make sure to adjust the heat as you go. Once you have a feel for it, fry a few sticks at a time to your desired golden color. Remove sticks with a slotted or mesh spoon and drain on paper towels.
Be sure to listen while you fry because the oil will sizzle louder if the cheese starts leaking out. If you hear it get loud, remove your cheese sticks before all the cheese leaks out.
Here’s a picture of my progression – the darker ones are the first ones I fried. Then I adjusted the cooking time to get the lighter golden ones at the bottom. Fry to your liking!
Serve warm with marinara sauce. Yum yum yum – enjoy!