Baked or Air Fryer Mozzarella Sticks. Do you want such cheesy sticks? Here are the tricks!
If the answer is a resounding ‘Yes!’, then you’re in the right place. There’s nothing more frustrating than making mozzarella sticks and seeing them empty out on the tray or stay soggy.
Today I’ll reveal how to achieve a professional result for a tasty dinner that will drive everyone crazy.
You know that sudden craving for something good, crunchy, and terribly satisfying?
If you’re looking for the right idea for a tasty dinner or an appetizer that will leave everyone speechless, you’re in the right place.
Today we’re talking about a timeless classic: mozzarella sticks.
Why this recipe will win you over.
Forget the usual frozen products. The secret to achieving a result like the one you see in the photo—a golden breading wrapping an endlessly cheesy core—lies entirely in the choice of the main ingredient.
The first real trick is in the ingredient: I strictly use pizza mozzarella (the block kind). Why? Because it contains far less water than traditional mozzarella. This is the crucial step to prevent moisture from ruining the breading and to ensure the cheese stays inside, becoming stringy without “exploding”.
To ensure the cheese stays well sealed inside, the second trick is the double breading. Don’t settle for just one pass: coat them in flour, then in egg and breadcrumbs, and then again in egg and breadcrumbs. This creates a robust and super crunchy shield.
Third essential secret: once breaded, keep the sticks in the freezer for at least half an hour. This thermal shock allows the breading to firm up and the cheese not to melt too quickly before the outside is golden.
If you don’t feel like turning on the oven or don’t have a fryer, here’s the solution.
In a pan: Fry them in hot seed oil for about 2 minutes until they become golden. It’s the most delicious and traditional method! The result? A crunchy crust that cracks under your teeth, releasing the stringy mozzarella core. Impossible to resist!
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 812.11 (Kcal)
- Carbohydrates 65.74 (g) of which sugars 6.43 (g)
- Proteins 41.75 (g)
- Fat 42.43 (g) of which saturated 2.55 (g)of which unsaturated 4.10 (g)
- Fibers 3.55 (g)
- Sodium 1,454.53 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Baked or Air Fryer Mozzarella Sticks
- 1.1 lbs pizza mozzarella (dry block)
- 0.8 cups all-purpose flour (100/150)
- 3 eggs (beaten with a pinch of salt)
- 2 cups breadcrumbs (you can use Panko for an even crunchier effect)
- salt
- pepper (optional)
Tools
- Baking Tray
- Air Fryers
- Cutting Board
Steps
Baked or Air Fryer Mozzarella Sticks
Take your block of pizza mozzarella and cut it into slices about 0.6 inches thick.
From each slice, cut sticks of the same width, aiming for a length of about 3-4 inches. Uniformity is important for even cooking.
Prepare the three bowls (flour, eggs beaten with a pinch of salt, breadcrumbs seasoned with a bit of pepper) and proceed as follows for each stick:
Pass the stick through the flour, shaking off the excess.
Dip it in the egg and then in the breadcrumbs.
Second pass: Coat it again in the egg and for the second time in the breadcrumbs.
Make sure to press well with your hands to make the breading adhere, especially on the tips: this will prevent the cheese from escaping.
Place the sticks on a tray covered with parchment paper, spaced apart.
Put them in the freezer for 30 minutes. Don’t skip this step: it serves to “set” the outer shell and ensure the mozzarella doesn’t melt before the crust is golden.
In Air Fryer: Spray a bit of oil and cook at 392°F for 5-7 minutes. It’s important to turn the sticks halfway (after about 3-4 minutes). An extra tip: Before starting the fryer, spray the sticks with a light coating of oil (use a spray). This, combined with flipping them halfway, will give you a golden color identical to traditional frying!
In the Oven: Bake at 410°F (convection) on an already hot tray for about 8-10 minutes. If you choose to use the oven, don’t forget this step: they must be lightly greased. Without a bit of fat, the breadcrumbs would struggle to brown and would remain whitish and less crispy.Just like in the air fryer, remember to turn them halfway
In a Pan: Heat abundant seed oil. When it’s hot, fry a few sticks at a time for about 2 minutes, turning them until they’re golden.
If you opt for pan frying, there’s a golden rule to never forget: fry them a few at a time.
Serve them immediately while they’re still hot and stringy, accompanied by your favorite sauce!
Enjoy your meal
Tips
If you opt for pan frying, there’s a golden rule to never forget: fry them a few at a time.
Why is it so important? If you fill the pan too much, the oil temperature drops sharply. The result would be a disaster: the breading would become soggy and greasy, and the mozzarella would have all the time to melt and escape before the crust is ready.
By frying a few pieces at a time, the oil will stay hot, instantly sealing the double breading, and in just 2 minutes you’ll have dry, golden, and incredibly crispy sticks!
The flour trick: When you pass the sticks through the flour, shake them well. Only a very thin layer should remain; if you add too much, the breading risks coming off during cooking.
Watch the “tips”: When doing the double breading, pay particular attention to the ends of the sticks. These are the weakest points where the mozzarella tends to escape. “Seal” them well with your fingers.
The right oil: If you choose the pan, use peanut oil. It has a high smoke point, meaning it can withstand heat better without burning, leaving your sticks golden and fragrant.
Don’t pierce them: During cooking, use kitchen tongs instead of a fork. If you pierce the breading with the fork’s prongs, the mozzarella will find an exit, and goodbye cheesy effect!
Prepare them in advance: You can prepare large quantities and keep them in the freezer ready to use. In this case, transfer them directly from the freezer to the pan (or fryer), but add an extra minute of cooking time.
FAQ
Ideas to make them tastier?
Instead of the usual breadcrumbs, use cornflakes (the classic unsweetened ones) coarsely crushed.
You’ll get an incredible crunchiness, almost “noisy” at the bite, similar to American fried chicken.
2. The Wrapped Heart (Mozzarella & Speck)
Before starting the double breading, wrap each mozzarella stick in a thin slice of speck or prosciutto.
Speck adds a smoky and savory note that pairs divinely with the sweet core of mozzarella. The breading will then seal everything.
3. Parmesan and Herb Breading
Add two generous tablespoons of grated Parmesan Reggiano, mixed with finely chopped thyme and rosemary, to the breadcrumbs.
The cheese in the breading will create a flavorful and fragrant crust that makes the stick delicious even without sauces.
4. “Spicy” Effect
Add smoked paprika or chili powder to the beaten eggs.
That slight spiciness perfectly contrasts with the richness of the mozzarella, making every bite dynamic and tantalizing.
💡 A last “tasty” tip:
Serve them with a bowl of chili honey or a red Tropea onion compote. The sweet-salty-cheesy contrast is out of this world!
