Crispy Homemade Mozzarella Sticks: 6 Steps to the Perfect Cheese Pull
By The Editors | Updated: December 26, 2025
We all know that feeling: you order mozzarella sticks from a delivery app, and they arrive soggy, lukewarm, and sad. The solution? Make Crispy Homemade Mozzarella Sticks in your own kitchen. There is something magically satisfying about biting into a crunchy, golden shell and getting that legendary “cheese pull” that stretches for miles.
This recipe is not just another breaded cheese guide. We use a special “cornstarch hack” in the flour coating (a trick often used by professional fry cooks) to ensure the shell is shatteringly crisp and sturdy enough to hold the melting cheese inside. Whether it is for a Game Day party or a movie night treat, these Crispy Homemade Mozzarella Sticks will disappear from the plate in seconds.
If you are planning a full party menu, pair these with our Savory Cheese Pancakes for a cheese-lover’s dream feast.
The Secret to Perfect Crispy Homemade Mozzarella Sticks
Why do homemade cheese sticks sometimes explode in the oil? Usually, it is because the coating is too thin or the cheese gets too hot before the shell is cooked. Our recipe solves this with two key techniques:
- The Cornstarch Seal: Adding cornstarch to the flour creates a tighter seal around the cheese, preventing leaks.
- The “Coarse” Crumb: Using coarse breadcrumbs (like Panko) instead of fine dust gives you that restaurant-style crunch.
- The Double Dip: We don’t just dip once; we coat thoroughly to build a protective armor around the mozzarella.
Ingredients for Crispy Homemade Mozzarella Sticks
You likely have the pantry staples, you just need to grab the cheese blocks.
The Core
- Cheese: 1.1 lbs (500g) Mozzarella cheese block, cut into sticks (or string cheese).
- Oil: Vegetable or Canola oil for deep frying.
The Breading Station
- Dry Mix 1: 1.5 cups All-Purpose Flour mixed with 1/2 cup Cornstarch (The secret ingredient!).
- The Binding Agent: 4 Large Eggs beaten with 1 tbsp Milk.
- The Crunch: 2 cups Coarse Breadcrumbs (Panko recommended).
The Seasoning
- Flavor: 1 tbsp Garlic Powder, 1 tbsp Salt, 1 tsp Black Pepper.
- Optional: Dried Thyme or Basil for an Italian twist.
How to Make Crispy Homemade Mozzarella Sticks
Success lies in the setup. Create an assembly line to minimize the mess.
Step 1: Season the Flour
In a shallow bowl, whisk together the flour, cornstarch, salt, garlic powder, and pepper (and herbs if using). This ensures every layer has flavor.
Step 2: Prepare the Wet and Crunch Bowls
In a second bowl, whisk the eggs and milk until smooth. In a third bowl, place the coarse breadcrumbs.
Step 3: The Dredging Process
Take a cheese stick. Roll it in the Flour Mix first, shaking off excess. Dip it into the Egg Mix. Finally, roll it in the Breadcrumbs, pressing gently to adhere.
Pro Tip: For extra safety against leaks, you can dip it back in the egg and crumbs one more time (Double Breading).
Step 4: The Freeze (Crucial!)
Place the breaded sticks on a tray lined with parchment paper. Place them in the freezer for at least 20-30 minutes. This firms up the cheese so it doesn’t melt instantly when it hits the hot oil.
Step 5: Fry to Perfection
Heat your oil in a deep pot to 350°F (175°C). Fry the sticks in small batches (don’t overcrowd the pan) for just 1-2 minutes until golden brown. Watch them closely—if you see cheese bubbling out, pull them immediately!
Step 6: Drain and Serve
Remove and drain on a wire rack or paper towels. Serve immediately with marinara sauce or ranch dressing.
Nutritional Information (Per Serving)
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 380 kcal | 18g | 28g | 22g |
Frequently Asked Questions
Why did my Crispy Homemade Mozzarella Sticks explode?
This usually happens if the oil wasn’t hot enough (so they sat in there too long) or if you skipped the freezing step. Freezing allows the crust to cook before the cheese turns to liquid.
Can I use an Air Fryer?
Yes! To make Crispy Homemade Mozzarella Sticks in an air fryer, freeze them for 1 hour, spray generously with cooking oil spray, and air fry at 390°F (200°C) for 5-7 minutes.
What is the best cheese to use?
Low-moisture, part-skim mozzarella blocks cut into sticks hold their shape best. Avoid fresh mozzarella balls (packed in water) as they are too wet for this recipe.
