Deep-fried mozzarella

    30 min

    Sticks of mozarella cheese are coated in seasoned breadcrumbs and quickly deep-fried to golden perfection. Serve with a tomato and herb sauce for dipping.

    130 people made this

    Serves: 8 

    • 2 eggs, beaten
    • 60ml water
    • 170g herb-seasoned breadcrumbs
    • 1/2 teaspoon garlic salt
    • 85g plain flour
    • 45g cornflour
    • 1L oil for deep frying
    • 450g hard mozzarella cheese, sliced into sticks

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a small bowl, mix the eggs and water.
    2. Mix the breadcrumbs and garlic salt in a medium bowl. In a separate bowl, blend the plain flour and cornflour.
    3. In a large heavy saucepan, heat the oil to 180 C (365 F).
    4. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the breadcrumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on kitchen roll.

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    Reviews in English (611)


    This was a MESS! I consulted with someone I know that works in an Itailan restaurant, and this is NOT the way you make them! All you need is a few beaten eggs, and some itailan flavored bread crumbs with a little garlic powder mixed in. First dip the mozz. sticks in the egg mixture then the italian bread crumbs, then back in the egg mixture then back in the bread crumb mixture. Make sure they are completely coated. The oil shouldn't be any hotter then 350 degrees, then put the sticks in the oil for just about a minute, just until they float up to the top of the surface, and they're done! You can also use the same procedure with a block of mozz. Just don't cut the block any thicker then 1/4 inch. I hope this helps.  -  14 Nov 2004  (Review from Allrecipes US | Canada)


    One small tip. If you freeze the mozzarella sticks before coating and frying they will not melt in the hot fat.  -  26 Jan 2008  (Review from Allrecipes US | Canada)


    These were delicious and not hard to make. My minor improvisations included: cutting the cheese sticks in half (so my 8 became 16) and using plain bread crumbs with about 2 tsps mixed Italian seasoning. I also followed the advice of several reviewers: First, I combined the flour/starch mixture with the breadcrumbs. It was a huge time-saver and didn't seem to impact the end result. I also tried both double & triple coating and found that a double coat was sufficient for my taste. When the batter got a little clumpy, I simply moulded the clumps around the cheese for a slightly thicker coat. This part was a little messy, but other than that, it wasn't too bad. I coated all of the sticks before frying and set them aside on a plate. This turned out to be great advice because the frying really only takes about 30 seconds, and if you turn your back for too long, the sticks will burn. I did not have any problem with cheese leaking out, and the end result was truly restaurant quality. I will definitely make this recipe again!  -  30 Mar 2006  (Review from Allrecipes US | Canada)