Directions:
1. Start by slicing your block of mozzarella into 1/2-inch thick sticks. You’ll want to make them just the right size – not too thin, so they don’t disappear into the ether when fried, and not too chunky, or you’ll lose that oh-so-crucial crunch.
2. Grab three shallow bowls. In the first one, whisk together the eggs and milk. In the second one, mix the breadcrumbs with garlic powder, and in the third one, have your flour ready. This is your breading station, and it’s about to get messy – but that’s half the fun, right?
3. Now, take each stick and first dip it into the flour, shaking off any excess. Next, dunk it into the egg mixture, and finally, roll it in the breadcrumbs. Make sure each stick is completely and lovingly coated.
4. Chill the coated sticks in the fridge for about an hour. This is crucial – it keeps the cheese from staging a great escape when it hits the hot oil.
5. When you’re ready to fry, heat the oil in a deep pan or fryer to 365°F. You’ll know it’s ready when you can drop a breadcrumb in and it sizzles instantly – like the perfect comeback to your sibling’s sass.
6. Fry the mozzarella sticks in batches, turning them occasionally until they’re golden brown and gorgeous, about 1 minute. Don’t overcrowd the pan, or they’ll stick together and we’ll have an inseparable cheese party on our hands.
7. Carefully remove them from the oil and let them rest on a paper towel-lined plate to get rid of any extra oiliness.
Variations & Tips:
I get it, sometimes we need to switch things up, or we’re working with what’s in the pantry. Feel free to swap out Italian breadcrumbs for panko mixed with a bit of dried oregano and basil for a different texture. Some like to mix grated parmesan into the breadcrumb mix for an extra cheesy punch.
If you’re keeping an eye on calories (don’t worry, we all pretend to sometimes), try baking your mozzarella sticks. Lay them on a baking sheet lined with parchment paper and give them a quick spritz with some cooking spray.
Bake them in a preheated oven at 400°F until they are crispy and golden, about 8-10 minutes. Keep in mind, the texture will be different, but they’ll still be a party in your mouth.
Remember, if the cheese starts oozing during the frying process, that means they’ve cooked a tad too long or the oil was too hot, so keep an eye on those babies. And always let them cool for a minute before diving in – molten cheese is delicious but also roughly the temperature of the sun.
And there you have it, friends – homemade mozzarella sticks that’ll make you the MVP of snack time. Enjoy!
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