Mozzarella Cheese Sticks

Ingredients

• 16string cheese sticks
• 60 g (½ cup)plain flour
• ½ tspEmeril's Essence
• 2eggs
• 60 ml (¼ cup)milk
• 90 g (1½ cups)panko breadcrumbs
• 1 tbspdried parsley
• to tastesalt and pepper
• as neededrapeseed oil, for frying
• 539 g (19 oz)tinned tomato sauce
• 2 cloves, mincedgarlic
• 1 tbspolive oil
• ½ tsp or to tastecrushed red pepper
• 1 tspItalian seasoning
• to tastesalt and pepper
• 2½ tbsppaprika
• 2 tbspsalt
• 2 tbspgarlic powder
• 1 tbspblack pepper
• 1 tbsponion powder
• 1 tbspcayenne pepper
• 1 tbspdried oregano
• 1 tbspdried thyme

Instructions

1. 1

   Mix the seasoning

   Combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano and thyme for Emeril's Essence.

2. 2

   Prepare the coating

   Unwrap the cheese sticks and cut each in half. Set out three bowls: put the flour and ½ tsp Emeril's Essence in the first, beat the eggs with the milk in the second, and mix the panko with the parsley and salt and pepper to taste in the third.

3. 3

   Coat and freeze

   Dip each piece of cheese first in the flour mixture, then in the egg, and lastly in the panko. Arrange the coated sticks on a baking sheet and freeze for 20–30 minutes.

4. 4

   Make the sauce

   Heat the olive oil in a small saucepan. Add the garlic and sauté for 1 minute, then stir in the tomato sauce, crushed red pepper, Italian seasoning, and salt and pepper to taste. Simmer for 15 minutes. Meanwhile, heat a few inches of rapeseed oil in a wok or large, deep frying pan.

5. 5

   Fry and serve

   Fry the sticks in batches until golden brown, taking care not to crowd the pan. Drain them on a plate lined with kitchen paper and serve immediately with the tomato sauce.

What are mozzarella sticks?

Mozzarella sticks are a popular American appetiser: cheese is coated in crumbs and fried so the outside turns crisp while the middle becomes soft and stretchy. They are often served with a tomato-based dip.

This version uses string cheese cut into short pieces, seasoned panko for crunch and a homemade tomato sauce. The extra spice blend adds warmth to the coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 94 calories, 5g protein, 8g carbs, 5g fat.

The cheese supplies most of the protein, while the breadcrumbs and flour contribute much of the carbohydrate. The cheese and frying oil account for much of the fat; balance a serving with a salad or vegetables and keep the dip alongside for dipping.

The cheese and coating

String cheese: cutting each stick in half makes 32 pieces that are easy to dip and fry. Keep the pieces cold while preparing the coating.

Three layers: flour helps the egg cling, and the egg gives the panko something to stick to. Press the crumbs gently around the cheese so the coating covers it evenly.

Why freezing matters

Before frying: the coated sticks need 20–30 minutes in the freezer. This firms them up so the outside has time to brown before the cheese melts too far.

Make-ahead: the recipe is designed for advance preparation, with the freezer holding the coated sticks until you are ready to fry. Fry them straight from frozen if storing them longer.

Frying for a crisp finish

Oil depth: heat a few inches of oil in a wok or deep frying pan, as directed. Work in batches rather than adding all the sticks at once.

Doneness: look for an even golden-brown coating, then lift the sticks out and drain them on kitchen paper. Serve promptly for the best contrast between crisp crumbs and soft cheese.

A quick tomato dip

Garlic base: briefly sauté the minced garlic in olive oil for 1 minute before adding the tomato sauce. This short start gives the dip a savoury base without needing a separate long-cooked sauce.

Seasoning: crushed red pepper, Italian seasoning and salt and pepper bring the sauce together as it simmers for 15 minutes. Adjust the pepper to taste.

Serving ideas

Serve the sticks hot with the tomato sauce alongside for dipping. A crisp green salad or sliced vegetables can make a fresh counterpoint to the fried coating.

They also work well as part of a platter of appetisers; serve them as soon as they are fried so the crumb stays crisp.

Recipe notes & tips

• Arrange the coating bowls in order so each piece moves smoothly from flour to egg to panko.
• Check that the panko covers the cheese all around before freezing.
• Let the oil heat while the sticks freeze, but keep an eye on it as you work.
• Fry in small batches to avoid crowding the pan.
• Drain the fried sticks on kitchen paper and serve them straight away.

Variations

• More heat: add extra crushed red pepper to the tomato sauce to taste.
• Herby coating: increase the dried parsley in the panko for a more pronounced herbal flavour.
• Milder dip: leave out the crushed red pepper in the tomato sauce.
• Extra seasoning: adjust the salt and pepper in the crumb mixture to suit your taste.
• Cheese choice: use another firm cheese stick if mozzarella string cheese is unavailable.

Common mistakes to avoid

• Skipping the freezer: the coating may brown before the cheese is ready; freeze the coated sticks for 20–30 minutes.
• Thin crumb coverage: exposed cheese can leak during frying; press panko around each piece until coated.
• Overcrowding the pan: the sticks will not fry as evenly; cook them in batches.
• Frying too long: the cheese can escape its coating; remove each stick once it is golden brown.
• Serving later: the crumb softens as the sticks sit; serve immediately after draining.

How to store

For make-ahead preparation, freeze the coated sticks on a tray, then transfer them to a sealed freezer container. Refrigerate leftover fried sticks in a covered container and reheat in an oven or air fryer until hot; the coating may be less crisp than when freshly fried.

Frequently asked questions