Mozzarella Sticks- Easy Finger Foods for Party
Golden, crispy mozzarella sticks with an ultra-cheesy, stringy center, double-coated in Italian breadcrumbs and fried (or baked) to perfection. The ultimate crowd-pleasing, make-ahead party finger food served with warm marinara.
Why You’ll Love This Recipe
These homemade Mozzarella Sticks are a total game-changer: crunchy outside, gooey-cheese-pull inside, and a million times better than frozen. They’re make-ahead and freezer-friendly, reheat in minutes, and disappear faster than anything else on the party table. Naturally vegetarian, kid-approved, and perfect with marinara or ranch—make a triple batch because once guests get that first cheese pull, they’ll fight for the last stick. This is the finger food that makes you the undisputed party legend!
Recipe Tips and Tricks
- Freeze sticks 30–60 min before frying—prevents cheese blowouts.
- Double-coat (flour-egg-breadcrumbs-egg-breadcrumbs)—seals cheese perfectly.
- Use panko + Italian breadcrumbs for max crunch.
- Fry in small batches—keeps oil temp steady.
- Air fryer or oven-bake for lighter version.
- Serve immediately—best when hot and stringy.
- Warm marinara on the side—never pour over.
Mozzarella Sticks- Easy Finger Foods for Party
Crispy, gooey homemade mozzarella sticks—ultimate party finger food!
Ingredients
- ½ tsp salt
- 1 cup all-purpose flour
- 1 cup Italian breadcrumbs
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 12 mozzarella string cheese sticks (or 1 lb block cut into 3x½ -inch sticks)
- 2 tsp Italian seasoning
- 3 large eggs, beaten
- Marinara sauce for dipping
- Oil for frying (canola/vegetable)
Instructions
- Cut cheese: Unwrap string cheese or cut block into perfect sticks.
- Set up stations: Three bowls—flour, beaten eggs, breadcrumb mix (with seasoning).
- First coat: Roll sticks in flour—shake off excess.
- Egg dip: Dunk in egg—let extra drip.
- Breadcrumb press: Coat thickly in breadcrumb mix—press gently.
- Double dip: Back into egg, then breadcrumbs again—seals it!
- Freeze solid: Lay on tray, freeze at least 60 min—critical step!
- Heat oil: 350–375°F in deep pan—ready for golden magic.
- Fry fast: 45–60 seconds per batch until golden—don’t overcrowd!
- Drain & serve: Paper towels, then platter with warm marinara—watch the cheese pulls!
Notes
- Freezing before frying = no cheese explosions.
- Make a month ahead—fry straight from frozen (+30 sec).
- Leftovers reheat best in oven or air fryer—stay crispy.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 115Total Fat 4gSaturated Fat 2gUnsaturated Fat 2gCholesterol 28mgSodium 316mgCarbohydrates 15gFiber 1gSugar 1gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Mozzarella: Low-moisture string cheese or block cut into 3-inch sticks.
- Italian breadcrumbs + panko: Best crunchy combo.
- Eggs: Bind the coating.
- Flour: First layer for adhesion.
- Italian seasoning & garlic powder: Flavor boost.
- Oil: High smoke point (canola, vegetable, peanut).
Variations and Substitutions
- Air fryer: 390°F for 6–8 min
- Baked: 425°F for 10–12 min, flip halfway
- Gluten-free: GF flour + GF panko
- Spicy: Add cayenne to breadcrumbs
- Pepper jack sticks for heat
- Cream cheese + jalapeño stuffing
- Marinara, ranch, or buffalo dip options
- Zucchini sticks for veggie version
Storage Options
- Freeze breaded uncooked sticks up to 3 months
- Cooked: fridge 3 days, reheat 375°F oven 8–10 min
- Best served fresh—texture suffers in microwave
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