Mozzarella Cheese Sticks

Here is a recipe from a fellow blogger’s site My Prairie Window and originally from Ree Drummond’s latest cookbook The Pioneer Woman Cooks. Keira from My Prairie Window has been of great help and support along my journey into food blogging. We have started at the exact same time and have really tried to help each other out. This recipe is a very easy, super tasty side dish, appetizer or snack. I did my own twist with a lovely tomato dipping sauce and gave it a little BAM with some Emeril’s seasoning in the flour. I know you will enjoy this one!!

16 string cheese sticks
1/2 cup flour
1/2 tsp. Emeril’s Essence
2 eggs
1/4 cup milk
1 1/2 cups panko crumbs
1 Tbsp. dried parsley
Salt and pepper to taste
Canola oil for frying

Dipping sauce

19 oz. can tomato sauce
2 cloves of garlic, minced
1 Tbsp. olive oil
1/2 tsp. crushed red pepper or to taste
1 tsp. Italian seasoning
salt and pepper to taste

Emeril’s Essence

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Mix all ingredients together for Emeril’s spice. You will think of a million things to put it into.

Unwrap cheese sticks and cut them in half. Using three bowls for dipping, place the flour and Emeril’s Essence in the first bowl. Beat the eggs with the milk in the second bowl and then in the third bowl add the panko crumbs, parsley and salt and pepper to taste. Now start to dip the cheese sticks. First in the flour, then egg and finally panko. Place them on a cookie sheet and freeze for 20-30 min. I think I may keep some of these in the freezer. Great appetizer for kids and adults alike. Meanwhile heat the olive oil in a small sauce pan and add the garlic and saute for 1 min. Add the tomato sauce, red pepper, Italian seasoning, salt and pepper to taste. Simmer 15 min. Heat a few inches of the canola oil in a wok or large deep frying pan. Place sticks in the oil and fry to golden brown. Do not overcrowd the pan. Fry them in batches. Drain on a paper towel lined plate. Serve with the tomato sauce immediately. We all loved this one. Thanks Keira!!

Adapted from The Pioneer Woman Cooks

Emeril’s Essence by Emeril Lagasse

Beautiful Material Designed by Lynn Baron





  1. Geraldine Saucier says

    I love these Mozzarella Cheese Sticks. They are a favorite of my kids. I can’t wait to make them. Thanks for a great post:)

  2. says

    Made to perfection and the sticks looks so tempting, what more with the sauce. I can imagine the wonderful taste and more of these sticks for me as I don’t think one stick will be enough for me.

  3. says

    This looks super yummy. Thanks for sharing at Creative Thursday last week. I can’t wait to see what you link up this week. Have a great day :)

  4. Alayna says

    Do you fill the pan with enough to oil to completely coat the sticks, top and bottom? Or just enough to coat the bottom of the pan?

  5. Janice Jorgensen says

    Just made these mozzarella sticks for the twins birthday dinner tonight/pizza night. I had to use a extra egg to dip twice the panko didn’t stick with the first dunk…….they sucked up all the juice and I had to add more panko to finish it off. They look amazing the final test will be soon. Just wanted to say that I think the emeril spices added the right touch. Thanks for sharing

  6. says

    these look so good. i love mozzarella sticks and must admit that i’ve never thought to make them at home by scratch! must make soon!

  7. Cara says

    I made these tonight (eating as im typing) they taste great! I think the only thing I need to adjust is how high the heat is set for the oil. When I pulled mine out at the same golden color as yours the cheese was not melted. I had to leave them in longer which made them darker. Do you have to freeze them? Or can u put them in the oil directly after coating them?

  8. Cathy says

    Thanks for sharing at the Happiness Is Homemade Link Party! Pinning to the party board and can’t wait to see what happiness posts you share next week! Have a terrific week!

    • Tara Noland says

      I don’t use our deep fryer that often but the rule of thumb is to 350F. I do a lot of frying in a wok or deep fry pan and heat until a small amount of bread dropped in sizzles on medium heat. Initially heating at medium high.


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