Our 12 Best Fried Cheese Recipes

By Carl Hanson
Updated October 14, 2020

It's no mystery why we love fried cheese. The crispy, crunchy exterior, the warm gooey center, it's a textural wonderland and a taste sensation. Add flavorful dipping sauces to the equation, and you've hit the taste-and-texture trifecta. To celebrate the glory that is fried cheese, we've gathered together some of our best fried cheese recipes, featuring classics like fried mozzarella sticks and Wisconsin fried cheese curds, plus some deep cuts like fried cheese raviolis and an "inside-out" grilled cheese sandwich with cheese on both the inside and the outside!

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Fried Mozzarella Puffs

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"Sometimes even the most fun foods need a little refresh," says Chef John. "Not only are these mozzarella puffs crispier and more fun to eat than the original fried mozzarella sticks, but they're also easier since no breading is required!  I haven't forgotten the marinara sauce, but feel free to use other sauces."

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Real Wisconsin Fried Cheese Curds

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"As a WI dairy farming family, we had to try this," says recipe reviewer cookingmama. "It was terrific! The taste was everything we had hoped for. We laid the cheese curds out flat on a cookie sheet in the freezer for a few minutes before dipping them in batter. This keeps the cheese from puddling in the hot deep fryer. I also topped them with another sprinkle of salt."

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Fried Mozzarella Cheese Sticks

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Homemade mozzarella sticks are so easy to prepare at home, and so extremely good. Sticks of mozzarella are coated in a simple batter and fried to a beautiful golden brown. There’s nothing to it!

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Fried Havarti Cheese Bites

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"Who can argue with fried cheese, and Havarti is my favorite!" says recipe creator WEEBRIE. "Sauces can vary from horseradish based (with ketchup and mayo) to mustard sauces, or really anything you like. Truly, these are divine all by themselves!"

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Home-Fried Cheese Sticks

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"Here's an easy, cost-efficient way to make home-made fried cheese sticks," says recipe creator Melissa Goff. "Taste just wonderful, light crispiness. More for your dollar and easily stored in the freezer for when you have a craving. I make 2 batches, one for the 'now' and one for later. Serve with your favorite dipping sauce."

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Fried Cheese Egg Toast

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"While pan-frying cheese may not sound particularly healthy, as it caramelizes, it gives up a fair amount of butter fat, which stays behind in the pan," says Chef John. "This might just be the new way to breakfast!"

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Stuffed Fried Whole Mozzarella with Sundried Tomatoes

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Mozzarella balls are stuffed with sun-dried tomatoes and basil, then breaded and fried. "A great vegetarian appetizer on arugula salad or with bread," says recipe submitter Marianne.

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Mozzarella Stick BLT

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Turns out, you can make a BLT better! Adding crispy baked mozzarella sticks to the classic bacon, lettuce, and tomato combo takes the BLT to dazzling, delicious new heights. "I had a ton of mozzarella sticks and needed to find a use for them. A BLT panini seemed a good place to insert them," says Lisa Mayer Kaelblein.

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Deep-Fried Cheese Curds

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"Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs," says Janet. "They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe."

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French Onion Dip Mozzarella Sticks

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Homemade fried mozzarella sticks with Gruyere, cream cheese, and French onion soup mix. "Serve warm, with or without your favorite marinara sauce." says Julie Hubert.

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St. Louis Toasted Ravioli

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Toasted cheese, ravioli style. "The St. Louis style of preparing ravioli is unique and delicious," says Barb. "The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese."  You'll also love Deep-Fried Tortellini. 

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Inside-Out Grilled Cheese Sandwich

Credit: Chef John
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Cheese on the outside, cheese on the inside! "In my humble opinion, this crispy, crunchy, cheesy masterpiece is the ultimate grilled cheese sandwich," says Chef John. "Make sure you follow some basic rules for this to work properly. Only use airy, nutritionally insignificant white bread. Use a nice sharp cheddar and be sure to use a quality non-stick pan over medium to medium-low heat."

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