Easy Baked Mozzarella Sticks
These Easy Baked Mozzarella Sticks are crispy, gooey, and a healthier twist on a classic favorite!
Equipment
- Baking Sheet
- Parchment Paper
- Three Shallow Bowls
- Sharp Knife
- Cooking spray
Ingredients
- 400 g mozzarella block or well-drained mozzarella balls (1 lb)
- 360 g panko breadcrumbs (1-1/2 cups)
- 240 g all-purpose flour (1 cup)
- 2 eggs + 2 tablespoons water
- 1 teaspoon paprika
- Sea salt and black pepper
- Spray cooking oil for a golden finish
- 1 cup ketchup for dipping
- 1 cup mayonnaise for dipping
Instructions
- Begin by slicing your mozzarella block into sticks that are about 3 inches long and 1/2 inch thick.
- In three shallow bowls, set up your dredging station: one with flour seasoned with sea salt and black pepper, one with whisked eggs and water, and one with panko breadcrumbs mixed with paprika, sea salt, and black pepper.
- Take each mozzarella stick and coat it in the flour, dip it into the egg wash, then roll it in the panko mixture, pressing gently to adhere.
- Preheat your oven to 200°C (400°F) and line your baking sheet with parchment paper or spray it lightly with cooking oil. Place the coated mozzarella sticks on the baking sheet.
- Spray the tops of the mozzarella sticks with cooking oil and bake for about 10 minutes, then flip and bake for an additional 5-10 minutes until golden brown and crispy.
- Remove the mozzarella sticks from the oven, allow them to cool slightly, and serve with your choice of dipping sauce.
Notes
- Ensure your cheese is cold before cutting to help it hold its shape.
- Don’t rush the dredging process; proper coating is key for crispiness.
- If using mozzarella balls, freeze them for about 30 minutes before breading.