Air Fryer Mozzarella Sticks
35 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 10 min | 35 min |
Introduction
These air fryer mozzarella sticks come out crazy crispy on the outside with a gooey, stretchy cheese center every time.
They taste just like your favorite restaurant appetizer, but they are lighter, less greasy, and so easy to make at home.
Serve them hot with warm marinara sauce for game day, movie night, or a fun family-friendly snack platter.
Ingredients (4 servings)
Ingredients
Ingredients for Serving
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How to Make Air Fryer Mozzarella Sticks
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Prep the cheese sticks
Unwrap the mozzarella string cheese and pat each stick dry with a paper towel.
For smaller portions, cut each stick in half to make 24 pieces.
Place the cheese sticks on a parchment-lined plate or tray and freeze for 30 minutes.
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Set up the breading station
Add the flour to a shallow bowl and set aside.
In a second shallow bowl, whisk together the eggs and milk until smooth.
In a third bowl, combine the Italian-style breadcrumbs, panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
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Coat the mozzarella sticks
Working with a few sticks at a time, roll each frozen stick in flour, shaking off any excess.
Dip the floured stick into the egg mixture, letting the extra drip back into the bowl.
Roll the stick in the breadcrumb mixture, pressing gently so the crumbs stick well.
For extra crispy sticks, dip back into egg, then into breadcrumbs again for a second coating.
Place breaded sticks on a clean parchment-lined tray and freeze for at least 1 hour.
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Preheat the air fryer
Preheat your air fryer to 380°F for 3 to 5 minutes.
Lightly spray the air fryer basket with olive oil spray to help prevent sticking.
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Air fry the mozzarella sticks
Arrange the frozen breaded mozzarella sticks in a single layer in the basket, leaving a little space between them.
Lightly spray the tops of the sticks with more olive oil spray.
Air fry for 6 to 8 minutes, turning once halfway, until golden brown and just starting to ooze.
Watch closely during the last minute so the cheese does not melt out completely.
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Warm the marinara and serve
While the sticks cook, warm the marinara sauce in a small saucepan or microwave-safe bowl.
Let the mozzarella sticks rest for 2 minutes, then serve hot with warm marinara for dipping.
Substitutions
- Gluten-free breadcrumbs and flour instead of regular
- Swap the Italian-style breadcrumbs and flour for gluten-free versions in equal amounts. The coating still gets crispy in the air fryer and keeps that classic mozzarella stick crunch. Just check that your panko is also labeled gluten-free if you use it.
- Cheddar or pepper jack string cheese instead of mozzarella
- You can use cheddar or pepper jack string cheese for a sharper, more flavorful twist. The texture stays melty, but the taste leans more bold and cheesy.
- Crushed cheese crackers or hot snack chips instead of some breadcrumbs
- Replace half of the breadcrumbs with crushed cheese crackers or spicy corn chips like Flamin' Hot types. You get a thicker, extra crunchy coating with a fun boost of cheesy or spicy flavor.
Tips
- Freeze twice for best structure
- Freezing before and after breading keeps the cheese from leaking out while it air fries. If sticks seem soft, freeze longer before cooking.
- Do not overcrowd the basket
- Cook the mozzarella sticks in batches so hot air can circulate around each piece. Crowding leads to soggy spots and uneven browning.
- Customize your breadcrumb blend
- Mix Italian-style crumbs with panko to balance flavor and crunch. If you like a thicker shell, add an extra two tablespoons of panko.
- Let them cool briefly before serving
- Resting the sticks for a couple minutes helps the cheese set slightly and prevents burns. They will still be gooey inside after a short rest.
- Use parchment for easy cleanup
- If your air fryer allows it, line the basket with a perforated parchment sheet. This helps prevent cheese from sticking if any filling escapes.
Nutrition Facts *
| Energy | 507 | kcal |
|---|---|---|
| Protein | 35 | g |
| Total Fat | 25 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my mozzarella sticks burst open in the air fryer?
- They usually burst when the cheese warms faster than the coating can crisp. Make sure the sticks are fully frozen before cooking and that the breading is thick and even. Also avoid cooking at higher than 380°F or for much longer than 8 minutes.
- How do I keep the breading from sliding off?
- Dry the cheese sticks well and dust them thoroughly in flour before dipping in egg. Press the crumbs on gently and freeze after breading so the coating sets firmly.
- Can I make these mozzarella sticks ahead of time?
- Yes, bread the sticks and freeze them solid on a tray. Transfer to a freezer bag and keep for up to two months. Cook from frozen, adding a minute if needed.
- What dipping sauces go well besides marinara?
- Ranch dressing, garlic aioli, or spicy sriracha mayo all pair nicely with the crispy, cheesy sticks. You can also try pesto or warm vodka sauce for a fun change.
Serving Suggestions
These air fryer mozzarella sticks bring that restaurant-style cheese pull to your kitchen with hardly any mess.
Serve them with a trio of sauces, a fresh salad, or game-day wings for an easy crowd-pleasing spread.
Try stuffing a basil leaf under the breading or sprinkling with extra Parmesan for a little gourmet touch.
Reviews
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Paula, Melbourne, Australia: These came out awesome, super crispy on the outside with a great cheese pull and no blowouts. Freezing the sticks before breading and again after coating really made the difference, and the parmesan in the crumb mix added a nice extra flavor. I did the double-dip and used parchment in the basket, then cooked in batches so they weren’t crowded. Served with warm marinara and they disappeared fast.
: Love hearing they turned out crispy with a great cheese pull and no blowouts, Paula! The freeze steps plus a double-dip and uncrowded batches really are the key, and Parmesan in the crumb mix is such a good boost. 😊
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