This Mozzarella Sticks Recipe For One Person Is Easy Enough To Make Daily

BySogoal Zolghadri
Sogoal Zolghadri/Bustle

I love mozzarella sticks. So much so that, when I'm out with a group at a restaurant, I'm generally the friend who immediately scans the menu then asks, “Wanna get the mozzarella sticks for the table?" before anyone's even had a chance to speak. Of course, the answer is generally a resounding "yes." And, also of course, when the dish of roughly 10 piping hot mozz sticks arrives before us, I proceed to devour nine of them and leave the last mozzarella stick... because after all, I said "for the table." It was probably around the eighth or ninth time I did this that I started to make my own at home based off this mozzarella sticks recipe for one person — partially because making them myself allows me to enjoy them more often, and partially because my friends won’t allow me to order them "for the table" anymore. I can't blame them; it's just that my philosophy has always been, when it comes to mozz sticks, sharing isn't caring.

I know the prospect of making your own mozzarella sticks can seem a little daunting — after all, they taste like magic, so it's easy to assume actual magic would be involved in the cooking process somehow. It's not, though; while there is a long-ish ingredient list (made up of mostly spices), magic is not one of them — you don't have to be a kitchen wizard to make these. In fact, even if you're a total novice in the kitchen, you should be able to pull this off yourself no problem. And then you can have mozzarella sticks all for yourself any time you want! The American dream, y'all.

This recipe is a little different from others floating around for a few reasons, but it's still fairly simple to grasp. Namely, it features two layers of panko breadcrumbs rather than one layer of traditional breadcrumbs. Double-breading them ensures the cheese interior remains protected from oozing out during the cooking process, and the use of panko keeps the mozzarella sticks from growing soggy whenever they're deep-fried due to its light and airy texture. It also keeps them tasting as crisp and light as possible, which is exactly what you want in a mozz stick.

Feeling prepared? Is your mouth watering already? Same. Let's dive in:

Mozzarella Sticks For One

Adapted from: Bon Appétit

Prep time: 1.5 hours (including an hour of freezing)

Yields: About six mozzarella sticks

Sogoal Zolghadri/Bustle
  • ½ pound mozzarella (firm, block-style)
  • ⅓ cup all-purpose flour
  • 2 large eggs
  • 1½ teaspoons whole milk
  • 1¼ cups panko (Japanese breadcrumbs)
  • ¾ teaspoons garlic powder
  • ¾ teaspoons onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • Vegetable oil (for frying; about 4 cups)
  • Kosher salt
Sogoal Zolghadri/Bustle

1. Cut mozzarella into three half-inch pieces. Place flour in a shallow bowl or dish. Whisk eggs and milk in another shallow bowl or dish.

Sogoal Zolghadri/Bustle

2. In a third shallow dish, mix your panko, garlic powder, onion powder, oregano, parsley, and thyme.

Sogoal Zolghadri/Bustle

3. Take one piece of mozzarella, and dredge it in flour. Give it a lil' shake to rid it of any excess.

Sogoal Zolghadri/Bustle

4. Coat in egg mixture.

Sogoal Zolghadri/Bustle

5. Then roll it in the panko mixture, pressing to adhere. Repeat all steps for a second coating.

Sogoal Zolghadri/Bustle

6. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with the remaining mozzarella. Transfer your tray of cheese to the freezer and freeze it for at least one hour.

Sogoal Zolghadri/Bustle

7. In a medium pot, pour the vegetable oil until it reaches about two inches up the side. Place your deep-fry thermometer into the pot. On medium-high, heat oil until thermometer reaches 350 degrees, Fahrenheit.

Sogoal Zolghadri/Bustle

8. Fry mozzarella, starting with one first to test, then two at a time. Turn occasionally until golden brown and crispy. Roughly two to two-and-a-half minutes total.

Sogoal Zolghadri/Bustle

9. Set onto paper towel dish immediately.

Sogoal Zolghadri/Bustle

10. Season with salt and devour ASAP, before they get cold!

Sogoal Zolghadri/Bustle

Look at those beauties.