Bite-sized pieces of mozzarella string cheese coated in seasoned breadcrumbs and fried to golden perfection, creating the ultimate gooey, stretchy cheese pull.

Prep Time 40 Minutes – Cook Time 5 Minutes – Total Time 45 Minutes

Ingredients

Main Ingredients

• 12 mozzarella string cheese sticks, cut into bite-size pieces (about 1-inch each)
• Vegetable oil, for frying (about 2-3 cups depending on your pan size)

For the Coating

• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt

For Serving

• Marinara sauce, warmed for dipping
• Fresh basil or parsley, for garnish (optional)

Instructions

Unwrap the mozzarella string cheese sticks and cut each one into 3-4 bite-size pieces (about 1-inch each). Place the cheese pieces on a parchment-lined baking sheet and freeze for at least 30 minutes. This crucial step helps prevent the cheese from melting too quickly during frying.
While the cheese is freezing, prepare your breading station with three separate shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs until well mixed. In the third bowl, combine the Italian breadcrumbs, garlic powder, onion powder, paprika, and salt, mixing thoroughly to distribute the seasonings.
Remove the cheese from the freezer. Working with a few pieces at a time (keeping the rest frozen), dredge each piece first in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, roll it in the seasoned breadcrumb mixture, pressing gently to ensure the crumbs adhere well. For an extra crispy coating, dip the breaded cheese back into the egg and then into the breadcrumbs a second time.
Place the coated cheese bites back onto the parchment-lined baking sheet, making sure they don’t touch each other. Return them to the freezer for another 15-20 minutes. This second freezing helps the coating stick and further ensures the cheese won’t melt too quickly during frying.
While the coated cheese bites are freezing, pour vegetable oil into a deep, heavy-bottomed pan or pot to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small piece of breadcrumb – it should sizzle immediately and turn golden brown within about 20-30 seconds.
Working in small batches of 4-6 pieces at a time (to avoid overcrowding and dropping the oil temperature), carefully add the frozen cheese bites to the hot oil. Fry until golden brown on all sides, about 1-2 minutes total. Keep a close eye on them as they cook quickly! Use a slotted spoon or spider strainer to remove them once they’re golden brown.
Transfer the fried cheese bites to a plate lined with paper towels to absorb excess oil. Let them drain for about 30 seconds. While they’re still hot, transfer to a serving plate and serve immediately with warm marinara sauce for dipping. The contrast between the crispy exterior and the melty, stretchy cheese inside is best enjoyed fresh from the fryer!

Notes
Freezing the cheese both before and after breading is crucial for success – don’t skip these steps or your cheese will likely melt and leak out during frying.
For a variation, try adding 2 tablespoons of grated Parmesan to the breadcrumb mixture for extra flavor.
If you prefer baking instead of frying, place the breaded cheese bites on a parchment-lined baking sheet, spray with cooking spray, and bake at 425°F for 8-10 minutes until golden.

Tools You’ll Need
Deep, heavy-bottomed pan or pot for frying
Candy/oil thermometer (recommended)
Slotted spoon or spider strainer
Paper towels
Three shallow bowls for breading station
Baking sheet with parchment paper