Air Fryer Mozzarella Sticks
33 min
|
easy
Recipe by Eunice
Introduction
No bland, pale sticks here; these air fryer mozzarella sticks deliver a hot, stretchy cheese pull under a super crunchy, well seasoned crust of Italian crumbs, panko, Parmesan, garlic, and paprika without the deep-fry mess.
Perfect for game day, movie night, or last-minute guests, they cook fast and practically beg to be dunked in warm marinara.
Ingredients (6 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients
- 12 sticks mozzarella string cheese mozzarella string cheese 12 sticks
- 2 large eggs large eggs 2 ct
- 2 Tbsp whole milk whole milk 1 fl oz
- 1 cup Italian-seasoned breadcrumbs Italian-seasoned breadcrumbs 3.33 oz
- ½ cup plain panko breadcrumbs panko breadcrumbs 1 oz
- ½ cup grated Parmesan cheese grated Parmesan cheese 1.43 oz
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp onion powder onion powder 0.08 oz
- ½ tsp paprika sweet paprika 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ cup all-purpose flour all-purpose flour 0.14 lb
- olive oil cooking spray olive oil cooking spray 0.01 fl oz
Ingredients for Serving
- 1 cup marinara sauce, warmed marinara sauce 8 oz
How to Make Air Fryer Mozzarella Sticks
-
Freeze the cheese
Unwrap 12 mozzarella sticks and place them on a parchment-lined tray, then freeze until firm, 30 to 60 minutes.
-
Set up breading stations
Beat 2 eggs with 2 tablespoons milk in a shallow bowl.
Combine 1 cup Italian breadcrumbs, 1/2 cup panko, 1/2 cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a second bowl.
Place 1/2 cup all-purpose flour in a third bowl.
-
Double-coat for max crunch
Dredge frozen cheese in flour, shake off excess, dip in egg, then coat in the breadcrumb mix, pressing firmly so it sticks.
Repeat egg and breadcrumb steps for a second coat, pressing again to seal every edge.
-
Freeze again
Return breaded sticks to the tray and freeze until very firm, at least 30 minutes, preferably 1 to 2 hours for minimal cheese blowouts.
-
Preheat the air fryer
Preheat the air fryer to 390 F for 5 minutes so the breading crisps before the cheese fully melts.
-
Air fry in batches
Lightly spray both sides of the sticks with olive oil spray and arrange in a single layer with space between each stick.
Air fry 6 to 8 minutes, flipping halfway, until deeply golden and just a hint of cheese peeks at the ends.
-
Warm the marinara and serve
Warm 1 cup marinara sauce and serve immediately with the hot mozzarella sticks for dipping.
Substitutions
- Use gluten-free crumbs and flour instead of regular
- Swap the all-purpose flour for a 1:1 gluten-free flour and use gluten-free Italian breadcrumbs for the mix so the coating still crisps and browns while staying light.
- Aquafaba or buttermilk in place of eggs
- Use 1/2 cup aquafaba or 1/2 cup buttermilk to bind the crumbs, which keeps the coating cohesive with a clean flavor and a slightly lighter bite.
- Crushed spicy chips instead of panko for heat
- Replace the 1/2 cup panko with 1/2 cup finely crushed spicy chips for a bolder crunch and a touch of heat without losing that crackly texture.
Tips
- Do not rush the freeze
- A solid freeze before and after breading keeps the cheese from bursting and buys you time to crisp the exterior properly.
- Pack the crumbs with intent
- Press the breadcrumb mix onto each stick on all sides to create a seamless shell that resists leaks and fries up audibly crisp.
- Oil lightly and evenly
- A fine, even mist of olive oil spray helps the crumbs brown without getting greasy or spotty.
- Give them space
- Air circulation is everything, so cook in batches and keep the sticks from touching for even color and crunch.
- Use perforated parchment if sticking
- Perforated air fryer parchment keeps the coating intact and prevents tearing when you flip.
- Watch the last minute
- Pull them as soon as the ends look molten and the crust is richly golden so the cheese stays stretchy rather than puddling out.
Nutrition Facts *
| Energy | 261 | kcal |
|---|---|---|
| Protein | 15 | g |
| Total Fat | 8 | g |
| Carbohydrates | 29 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my mozzarella sticks burst open in the air fryer?
- They were not frozen long enough or the air fryer was not preheated, so the cheese heated faster than the coating crisped; freeze fully and preheat for a head start on browning.
- How do I keep the breading from falling off?
- Dry the cheese well, flour lightly, shake off excess, and press the crumbs firmly during both coats so the shell bonds without gaps.
- Can I make them ahead and freeze?
- Yes, freeze breaded sticks on a tray until solid, then store in a freezer bag for up to 2 months and cook from frozen, adding 1 to 2 minutes to the time.
- What temperature and time work best if my air fryer runs hot or cool?
- If yours runs hot, try 375 F for 7 to 9 minutes, and if it runs cool, stay at 390 F and cook 8 to 10 minutes while watching closely at the end.
- Can I bake these in the oven instead?
- Yes, bake on a lined sheet at 425 F for 10 to 12 minutes, flipping once and spraying lightly with oil for color.
- How do I reheat leftovers without sogginess?
- Air fry at 360 F for 3 to 4 minutes until hot and crisp again, or bake at 400 F for 6 to 8 minutes on a rack set over a sheet pan.
Serving Suggestions
Serve with warm marinara and a sprinkle of parsley, or swirl in a spoon of Calabrian chili paste for a smoky kick that plays well with all that buttery cheese.
If you want to flirt with danger, drizzle with hot honey and dust with extra Parmesan, then pour a cold pilsner or a zippy seltzer to cut the richness.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
