Mozarella Sticks

Ingredients

• 120 gmozzarella sticks
• 1 teaspoonolive oil
• ½ teaspoongarlic paste
• 1 teaspoon, optionalred chilli powder
• ¼ teaspoonsalt
• 2eggs
• ¼flour
• ⅓ teaspoononion powder
• ½ teaspoongarlic powder
• 90 g (¾ cup)cornflake crumbs or breadcrumbs
• 1 teaspoonblack pepper powder
• 1 teaspoondried parsley
• For deep-fryingoil

Instructions

1. 1

   Season the mozzarella

   Toss the 120 g mozzarella sticks with the olive oil, garlic paste, optional red chilli powder and salt.

2. 2

   Prepare the coatings

   Whisk the 2 eggs. In a separate bowl, combine the flour with the onion powder and garlic powder. Mix the cornflake crumbs or breadcrumbs with the black pepper and dried parsley.

3. 3

   Coat the sticks

   Dip each marinated mozzarella stick in the flour, then the egg, then the crumbs. Dip it in the egg and crumbs again, and repeat the egg-and-crumb coating once more.

4. 4

   Freeze the sticks

   Arrange the coated sticks on a tray and freeze for about 6 hours.

5. 5

   Deep-fry until golden

   Fry the sticks straight from frozen in hot oil until golden. The recipe notes that they do not take long to fry.

6. 6

   Check for doneness

   They are ready when you just begin to see the cheese peeking through.

7. 7

   Serve with sauce

   Serve the mozzarella sticks with your favourite sauce.

What are mozzarella sticks?

Mozzarella sticks are cheese coated in crumbs and fried until the outside is crisp and the centre turns soft and stretchy. They are commonly served as a snack or appetiser, especially with a dipping sauce.

This version seasons the cheese itself and uses repeated egg-and-crumb coatings for a substantial crust. Freezing the coated sticks before frying helps the coating set and gives the cheese less time to escape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 8g protein, 17g carbs, 12g fat.

The mozzarella and eggs provide most of the protein, while the flour and crumb coating contribute carbohydrates. Cheese, eggs and the oil absorbed during frying account for much of the fat; serve a smaller number of sticks alongside salad or vegetables to balance the plate.

The seasoning and coating

Seasoned cheese: the olive oil helps the garlic paste, salt and optional chilli powder cling to the mozzarella. Leave out the chilli if you prefer a milder flavour.

Crumb choice: cornflake crumbs give a crisp, pronounced crunch, while breadcrumbs make a more familiar coating. Pepper and dried parsley season either option.

Why the double coating matters

Layering: flour gives the egg a surface to cling to, and the egg helps the crumbs adhere. The recipe repeats the egg-and-crumb dip to build a thicker shell around the cheese.

Even coverage: coat the ends as well as the sides, since exposed cheese can leak during frying. Gently press the crumbs onto each stick so the coating stays in place.

Freezing before frying

Freeze time: leave the coated sticks on a tray in the freezer for about 6 hours, as directed. Keep them frozen until the oil is ready so they go into the pan straight from frozen.

Oil temperature: use hot oil, but avoid letting it smoke. Fry in small batches so the sticks have room and the oil stays hot.

Look for the right finish

Colour: the coating should be golden, and the recipe uses the first glimpse of cheese peeking through as the doneness cue. Because the sticks fry quickly, watch them closely rather than leaving them unattended.

After frying: let excess oil drain away briefly before serving. The coating is crispest while hot, when the centre is still soft.

Sauces and serving

Dipping sauce: serve with your favourite sauce, such as a tomato-based dip or a creamy option. Keep it on the side so the crumb coating stays crisp.

For a more substantial plate, pair a few sticks with a fresh salad or sliced vegetables. Serve them promptly after frying.

Recipe notes & tips

• Pat the mozzarella sticks dry before seasoning if their surface is wet.
• Set up the flour, egg and crumb bowls in order to make coating easier.
• Press the crumbs gently onto the sticks, especially around the ends.
• Freeze the coated sticks for the full 6 hours before frying.
• Fry a few sticks at a time and watch for the first glimpse of cheese.
• Serve soon after frying for the best contrast between crisp coating and soft cheese.

Variations

• Milder coating: omit the optional red chilli powder.
• Cornflake crunch: use cornflake crumbs for a crisp, textured crust.
• Breadcrumb coating: choose breadcrumbs for a more familiar crumb finish.
• Extra herbs: add a little more dried parsley to the crumb mixture.
• Sauce swap: serve with whichever dipping sauce you enjoy.

Common mistakes to avoid

• Skipping the freeze: the coating may not hold as well; freeze the sticks for about 6 hours.
• Thin coating: cheese can escape through gaps; repeat the egg-and-crumb coating as directed.
• Exposed ends: cheese may leak out; cover the tips with crumbs.
• Crowded frying: the oil can cool and the sticks may cook unevenly; fry in small batches.
• Frying too long: the cheese may start to escape; remove the sticks when golden and just beginning to show cheese.

How to store

Freeze the coated, uncooked sticks on a tray, then transfer them to a sealed freezer-safe container. Fry them from frozen; cooked sticks are best eaten straight away, as the coating softens in storage and reheating.

Frequently asked questions