Is there anything better than hot, golden brown Mozzarella Cheese Sticks fresh out of the deep fryer? Yes! When they’re homemade mozzarella sticks and just as easy as frozen ones from the store but they come out of your kitchen.
Here is a recipe for Mozzarella Cheese Sticks from a fellow blogger’s site My Prairie Window and originally from Ree Drummond’s latest cookbook, The Pioneer Woman Cooks.
Want another cheesy delight? Try our amazing Soft Pretzels and Cheese Sauce, always a hit too!!
We have revamped this post for you with new pictures. If you are looking for the old pictures just scroll to the bottom.
Helpful Items for This Recipe
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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. Who doesn’t love fried cheese, I mean come on this is good stuff!!
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!!
Crispy on the outside and ooey-gooey on the inside, that is perfection to me!! Cheese sticks of any kind are a huge draw to me but the ones that I find do the best are string cheese sticks for this recipe.
What to eat with mozzarella cheese? Well, mozzarella cheese sticks go great with a tomato dipping marinara sauce.
Is String Cheese and Mozzarella The Same?
Mozzarella sticks are still 100% mozzarella cheese but unlike fresh mozzarella that is in a brine, mozzarella cheese sticks are dried out. They are also heated to 140F.
This heat makes the milk proteins move around and line up in a row. The cheese then becomes very stringy and stretchy and, of course, as you know, fun to play with.
Cheese strings are perfect for this recipe as after they are fried they are still stringy and stretchy and ooey and gooey!!
OOEY GOOEY CHEESE!!
Everyone young and old will love these. Kids go crazy for cheese and for crispy goodness so you know these will be a winner! These would also be great on game day as you cheer your favorite team forward.
I love that they can be made up and stored in the freezer until they go for a pop in the deep fryer. That is a great way to have them on hand and not to stress about getting them ready before company arrives. They are ready and waiting for you!!
Hot out of the fryer (I would try them in an air fryer too) the cheese will melt while the outside is crispy from the panko crumbs. If you are not familiar with panko crumbs they are a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods.
The biggest difference between panko crumbs and bread crumbs is that panko is made from bread with the crusts removed.
How to Make Mozzarella Cheese Sticks with String Cheese?
Once you’ve made the spice blend, it’s actually really fast and easy to make the actual mozzarella cheese sticks. The secret ingredient is using string cheese sticks instead of spending a lot of time trying to shape the mozzarella into a stick.
Setting up an assembly line is the best way to get the mozzarella sticks coated in batter. Bowl one should have the flour and Emeril’s Essence mixture; bowl two will be the milk and egg mixture; and bowl three will be the outer crust – the panko crumb with parsley, salt, and pepper mixture.
Lay the baking sheet beside the third bowl so that you can place it on the baking sheet immediately after coating it. Chill in the freezer for half an hour.
Then heat the oil in a deep fryer, frying pan or wok pan over medium-high heat and deep fry until golden brown. Drain on paper towels before serving.
I use canola oil as opposed to olive oil to give them a nice light taste.
It’s really that easy. The hardest part is going to be convincing yourself that you shouldn’t make these every day.
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Mozzarella Cheese Sticks Recipe
- 16 string cheese sticks
- 1/2 cup all-purpose 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
- 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
- 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
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Kikkoman, Panko Bread Crumbs, 8oz Box (Pack of 3)
Hamilton Beach Deep Fryer, 12 Cups / 3 Liters Oil Capacity, Frying Basket with Hooks, Lid with View Window, Stainless Steel, Professional Grade, Electric, 1500 Watts (35033)
T-fal A80789 Specialty Nonstick Dishwasher Safe Oven Safe PFOA-Free Jumbo Wok Cookware, 14-Inch, Black
Amount Per Serving:Calories: 94Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 634mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 5g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Adapted from The Pioneer Woman Cooks
Emeril’s Essence by Emeril Lagasse