Home » Entertaining » The Trick To Making Homemade Mozzarella Sticks

The Trick To Making Homemade Mozzarella Sticks

Forget the sticks... I'm ordering in.

I had high hopes when I found some extra mozzarella lying around the refrigerator. However, what I wanted and what I got didn’t quite align properly.

On the other hand, I learned a lot in this process of munchie-production which, unfortunately makes it doubtful that I’ll be making them again any time soon. The trick was something I suspected that I’ll share with you now is you need to freeze the mozzarella sticks to make them properly.

This is what I was hoping for...

This is what I was hoping for…

I’m not saying you need to just cool them off in the freezer, I’m saying that you need to freeze those suckers solid.

The recipe itself was my own concoction that consumed too much of my day, in hind-sight, but the breading I was able to sample was fairly tasty. I made breadcrumbs using sourdough sandwich bread, but pre-made breadcrumbs work just fine.

The final recipe for delicious, homemade mozzarella sticks is below that I used. Most of the work was just prep and process, and here is what I mixed together for the breading:

  • 2 cups bread toasted bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt

Set that mix aside into a bowl or spread onto a large plate.

For the center of the mozzarella sticks, use:

  • 8 ounces mozzarella cheese
  • 2 eggs
  • 1/4 cup flour

I sliced the cheese into sticks and came up with nearly 20 of them in total. The size of your cuts and shapes is arbitrary and is totally up to you. The cheese was lightly powdered with flour to make sure they were as dry as we could get them before adding the breading.

Scramble the eggs in a separate bowl near your breadcrumbs and floured sticks. Place the sticks into the egg mixture one at a time before dipping them into your breadcrumb mixture. Try to get all areas that were moistened by the egg covered in dry breadcrumbs. Set the sticks aside as you coat them all once.

*Optional: You can do a “double-dip” back into the egg mixture and into the breadcrumbs again if you desire a thick breading around the cheese.  Your breading should at least cover the entire cheese surface.

Now… place your sticks on a plate and place them in the freezer. Check the time. Clean up the many dishes you used to build your cheese sticks. And wait.

You want the sticks to be completely frozen. Some freezers might take only 2 hours to get that done, some might take all night.

After the sticks have been frozen, you now have the option to bake them or fry them. Frying them is extremely risky and leaving them in just slightly too long will result in something like my first experiment which lost all the cheese into the oil. You can easily bake them by setting the oven to 425 degrees and watching them carefully while checking them after 10-15 minutes.

And BLAM! Cheesesticks! Just remember to take them out of the oven.

Will I make them again? Maybe. The one that I did try before the others were roasted was quite tasty. However, I’ll most likely be ordering something from Arthur Avenue Italian Deli before I give it another shot.

Forget the sticks... I'm ordering in.

Forget the sticks… I’m ordering in.