These fried cheese sticks are very easy to prepare and sooo good. Enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix the eggs and water.

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  • Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.

  • In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).

  • One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

400.2 calories; protein 19.4g 39% DV; carbohydrates 29.5g 10% DV; fat 22.5g 35% DV; cholesterol 82.8mg 28% DV; sodium 805.5mg 32% DV. Full Nutrition

Reviews (639)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2008
One small tip. If you freeze the mozzarella sticks before coating and frying they will not melt in the hot fat. Read More
(863)

Most helpful critical review

Rating: 2 stars
11/14/2004
This was a MESS! I consulted with someone I know that works in an Itailan restaurant, and this is NOT the way you make them! All you need is a few beaten eggs, and some itailan flavored bread crumbs with a little garlic powder mixed in. First dip the mozz. sticks in the egg mixture then the italian bread crumbs, then back in the egg mixture then back in the bread crumb mixture. Make sure they are completely coated. The oil shouldn't be any hotter then 350 degrees, then put the sticks in the oil for just about a minute, just until they float up to the top of the surface, and they're done! You can also use the same procedure with a block of mozz. Just don't cut the block any thicker then 1/4 inch. I hope this helps. Read More
(1780)
801 Ratings
  • 5 star values: 539
  • 4 star values: 176
  • 3 star values: 49
  • 2 star values: 19
  • 1 star values: 18
Rating: 2 stars
11/14/2004
This was a MESS! I consulted with someone I know that works in an Itailan restaurant, and this is NOT the way you make them! All you need is a few beaten eggs, and some itailan flavored bread crumbs with a little garlic powder mixed in. First dip the mozz. sticks in the egg mixture then the italian bread crumbs, then back in the egg mixture then back in the bread crumb mixture. Make sure they are completely coated. The oil shouldn't be any hotter then 350 degrees, then put the sticks in the oil for just about a minute, just until they float up to the top of the surface, and they're done! You can also use the same procedure with a block of mozz. Just don't cut the block any thicker then 1/4 inch. I hope this helps. Read More
(1780)
Rating: 5 stars
01/26/2008
One small tip. If you freeze the mozzarella sticks before coating and frying they will not melt in the hot fat. Read More
(863)
Rating: 5 stars
03/30/2006
These were delicious and not hard to make. My minor improvisations included: cutting the cheese sticks in half (so my 8 became 16) and using plain bread crumbs with about 2 tsps mixed Italian seasoning. I also followed the advice of several reviewers: First, I combined the flour/starch mixture with the breadcrumbs. It was a huge time-saver and didn't seem to impact the end result. I also tried both double & triple coating and found that a double coat was sufficient for my taste. When the batter got a little clumpy, I simply moulded the clumps around the cheese for a slightly thicker coat. This part was a little messy, but other than that, it wasn't too bad. I coated all of the sticks before frying and set them aside on a plate. This turned out to be great advice because the frying really only takes about 30 seconds, and if you turn your back for too long, the sticks will burn. I did not have any problem with cheese leaking out, and the end result was truly restaurant quality. I will definitely make this recipe again! Read More
(588)
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Rating: 5 stars
01/09/2007
Ok, I was a sceptic if this could be done at home! THANK YOU! I am a Happy Believer!!! I just finished making a batch of these and I am still smiling...WOW! This was SUPER! First to make it easy and to make sure they "looked" like cheese sticks-shape-wise, I used Sargento Mozarella sticks, I unwrapped each and cut in half. I had 3 separate bowls setup w/ mixtures as described. I dipped each moz stick in egg mix, then flour mix, then egg mix, then bread crumb mix-making sure they were coated well. Then I put in oil. NOT ONE leaked!! I had to watch these little suckers cause they brown really fast! I let them cool a few minutes and served with little cups of pizza sauce for dipping. My 4 kids and hubby ADORED them and can't get enough. Considering these cost alot on dinners out--they are a KEEPER! WORD OF ADVICE: Use latex gloves to keep hands clean, this can get messy, and if making more than a dozen the mixes get goopy, so for large batches have extra mixes ready! otherwise..would give 10 stars if I could! THANKS SO MUCH! Read More
(166)
Rating: 5 stars
01/13/2008
Great recipe! I have tried many and failed. Since Mozzarella is a soft cheese, it works better to freeze the cheese first before frying and it thaws perfectly without leaking. Let them sit before serving and it's own heat will continue to make the cheese soft. Will make again and again! Read More
(139)
Rating: 5 stars
01/25/2004
This recipe was very tasty and worked out fairly well. However, you have to be sure to coat each mozzerella stick very well otherwise the cheese will melt and seep out into the oil. I breaded each stick twice (once in the liquid, then breadcrumbs then again) for better coverage. Read More
(117)
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Rating: 5 stars
10/19/2011
This recipe is great on its own so I will give 5 stars. But the techniques used are all wrong. Here is what I do: Cut the cheese sticks in half this makes them easier to work with. Mix the flour with the bread crumbs and nix the cornstarch, dip the cheese in plain flour first to help the egg stick, then dip in crumbs, eggs again, then again in breadcrumbs/flour mix you will have a nice thick coating on them. Place them on a baking sheet covered in wax paper as you assemble them, then when you finish place the the tray in the freezer for about 30 minutes! (This is KEY! This keeps the cheese from melting the second it hits the oil and allows the coating to get crisp first) The recipe is pretty good as is, but if you make them as stated they will turn out a big mess! Read More
(80)
Rating: 5 stars
01/25/2004
Terrific! I used not only mozarella, but also cheddar and pepper jack cheeses. I made these in the morning and then froze them. We used our Fry Daddy and they came out perfect. No leakage, just a good little appetizer! Thanks Nanci! Read More
(60)
Rating: 5 stars
01/25/2004
I luv these!!! I used a block of mozzerella cheese and cut it into sticks and I also double dipped them. As long as you don't over cook and make sure they are fully coated with the batter they will not leak. My family ate this up in no time. Read More
(57)