69 Reviews of Mozzarella Sticks

From: Minxkat1

On Mar 22, 2005

These are a delicious snack that my kids are already begging me to make again (and you better believe I will). Trick I used to keep the cheese from leaking out is to put the sticks on a waxed paper lined cookie sheet following the second rolling in the bread crumbs, and sticking the sheet in the freezer for about an hour before I'm ready to fry the sticks. That way the cheese melts but the coating stays together so they don't leak. Thanks for posting, this recipe is a keeper!

From: V Ku'uipo V

On Oct 12, 2002

This was a hit with my family. I found that it was more effective in keeping the bread crumbs on when I dipped it in the egg before and after rolling it in the flour and the bread crumbs. It also helped to keep the cheese within the coating a lot better. I still haven't perfected it but I'm getting there.

From: cookie j

On Aug 7, 2002

It is too bad that I can not rate them higher then a five star! I have been trying to find a mozzarella chesse stick that did not have an over-powering spice mix flavor. Now that I have, I will ONLY make this recipe for my cheese sticks. What a shame that my son was sick on the day that I made them, I had to eat them ALL on my own.

From: Mizzy

On Nov 13, 2004

These were a big hit at my house. they were so easy to make and turned out great. I only used about 1/2 cup of oil which was enough. thanks for posting.

From: a_olson82

On Jun 19, 2007

these are brilliant! I put the flour in a bag, and shook to coat the string cheese, have used beer instead of milk once to great results. I have added garlic and onion powder and spicy paprika to the breadcrumbs. These are really a favorite around here... be careful not to cook them too long as they split open. I use a cookie sheet to set them out on during the battering stage, and medium heat and flick droplets of water onto the oil to check if it's hot enough (when it's hot it pops) So clever with the string cheese, thanks a bunch!

From: Brenda Tanner-Hebb

On Jan 24, 2004

They were delicious!!!!!! My daughter LOVED them she said that she could eat them every day at recess. A keeper!

From: Jo in Arlington

On Feb 10, 2003

Messy to make but worth it. I also added 1/2 tsp seasoned salt (Mrs. Dash Herb & Garlic) and 1/4 tsp garlic powder. Chilled for over 1 hour and deep fried at 370 degrees for about 10-15 seconds. I used the recommended thickness but still cut them in half for dipping purposes ...guess that would depend on the dimensions of the 1 lb. mozzarella.

From: MizEmerilLagasse

On Jun 3, 2004

I tripled this recipe for a BIG memorial day pizza party I was hosting, and set them out while the pizzas were getting started (note that I'm really glad my Fiance has a double oven). Everyone really enjoyed these little appetizers, and when they were gone, even requested more! Thank you for a great recipe!

From: David Grostick

On Jul 1, 2004

These were Awsome.the taste just like the ones I buy at Arbys. lip smacking good. I used a deep fryer to cook em about one min was all it took. Irecomed these to everyone.

From: Juushinkan

On Nov 6, 2007

This was great- though messy as all get out. That's just the way breading things goes, though. I will, however, warn to cut the cheese sticks nice and small. Mine ended up a little thick and were 'too cheesy' with not enough breading to balance. I followed a fellow reviewer's suggestion and double breaded them to help make sure that they leaked as little as possible. I didn't have too much trouble frying it, though these definitely dirty up the oil. Still, definitely keeping this around for parties.