Description
These homemade baked mozzarella sticks are crispy on the outside and gooey on the inside, offering a restaurant-quality snack without the grease of deep frying. The secret lies in freezing them solid before baking and using a double-dip breading technique.
Ingredients
Scale
- 16 oz low-moisture mozzarella cheese (cut into 1/2-inch sticks)
- 1 cup all-purpose flour
- 2 large eggs (beaten with 1 tablespoon water)
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt (divided)
- Cooking spray or olive oil
- 14 oz canned crushed tomatoes
- 3 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- Black pepper to taste
- Red pepper flakes (optional)
Instructions
- Slice the low-moisture mozzarella block into 1/2-inch thick sticks, approximately 3-4 inches long.
- Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs mixed with water, and one with panko breadcrumbs mixed with garlic powder, onion powder, oregano, and 1/2 teaspoon salt.
- Coat each cheese stick in flour, shaking off excess.
- Dip the floured stick into the egg wash, allowing excess to drip off.
- Roll the stick in the panko mixture, pressing gently to adhere.
- Repeat the egg wash and panko steps for a second coat (double dip) to ensure a crispy crust.
- Place coated sticks on a parchment-lined baking sheet and freeze for 30-60 minutes until rock hard.
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Arrange frozen sticks on the sheets, leaving space between them. Lightly spray or brush with olive oil.
- Bake for 12-15 minutes, flipping halfway through, until golden brown and crispy.
- While sticks bake, heat olive oil in a small saucepan over medium heat. Sauté minced garlic for 1 minute.
- Add crushed tomatoes, basil, remaining salt, pepper, and sugar to the saucepan. Simmer for 10-15 minutes until slightly thickened.
- Serve hot mozzarella sticks immediately with the warm marinara sauce.
Notes
It is crucial to use low-moisture mozzarella, not fresh mozzarella, to prevent leaking. The sticks must be frozen solid before baking to ensure the cheese melts slowly as the crust sets. For best results, do not skip the double-dip breading step. Leftovers can be reheated in the oven or air fryer to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 3 sticks with 2 tbsp
- Calories: 320
- Sugar: 3
- Sodium: 580
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 28
- Fiber: 2
- Protein: 14
Keywords: mozzarella sticks, baked mozzarella, appetizer recipe, easy snack, Italian appetizer, crispy baked cheese, homemade marinara