Crunchy Kickoff Mozzarella Sticks: Game-Day Goodness

Experience the ultimate satisfaction of creating delicious dishes from scratch, where every ingredient is handpicked to cater to your dietary and taste preferences – the winning recipe for any Super Bowl fan.

Some things are just better when they’re made from scratch, not to mention that making something “with your own two hands” gives such great satisfaction. You know exactly what ingredients went into your meals, and because of that, it gives you wiggle room for dietary or taste preferences. From Scratch is the way to go…

Mozzarella Sticks

Forget flavorless frozen snacks from the grocery store, these homemade mozzarella sticks are sure to level up your game day snack platter.

You can deep-fry, bake, or air-fry these (my choice), and they pair perfectly with a homemade marinara sauce and some fresh parsley.

Christine McAvoy


– low-moisture mozzarella cheese (if you want, you can use string cheese, cut in half)
– 2 eggs
– ½ cup bread crumbs (regular)
– ½ cup panko bread crumbs
– ¼ cup all-purpose flour
– ½ tsp garlic powder
– ½ tsp onion powder
– ½ tsp dried oregano
– ½ tsp dried thyme
– ½ tsp salt
– ½ tsp pepper

– vegetable oil for coating
– marinara sauce for dipping
– parsley for garnish

Christine McAvoy


Line a baking sheet or tray (that will fit in your freezer) with parchment paper and set to the side.

Gather three medium-sized bowls. In one bowl, crack the eggs and add 2 tsp of water, and whisk together.
In the second bowl add the regular and panko breadcrumbs and mix until combined.
Finally in the third bowl, add the flour together with the garlic and onion powder, oregano, thyme, and salt and pepper – mixing.

Christine McAvoy

I like to put my mozzarella in the freezer for about 10-15 minutes before cutting it, as it makes it a lot easier. You’ll want to slice them in about 3-inch-long sticks that are also about ½ an inch to ¾ inch wide.

You’re going to follow the pattern of dipping the cheese in the egg, then the flour, into the egg for a second time, and finally the breadcrumbs.

Christine McAvoy

Be sure to press down into the breadcrumbs to help them stick as much as possible.

When coated, place on the prepared baking sheet with parchment paper, and repeat with the mozzarella, until you’ve made your desired amount, or run out of breadcrumbs.

Christine McAvoy

Place the sticks in the freezer for at least one hour. Freezing the cheese means that the coating will cook evenly with the cheese melting.

At this stage with the sticks frozen, you can also place them in an airtight container to store until ready to make.

If using an air fryer to cook, preheat to 390F.

Spray the sticks with cooking spray or use a brush to place oil on them.

Test on a stick by cooking for 4-5 minutes, rotating and watching closely to see how long it takes to brown, before making as many batches as you’d like.

Christine McAvoy

Place on a serving dish, sprinkle with parsley, and serve with a marinara sauce on the side.

**Note: If you’re frying in oil, bring vegetable oil to 350 F, and cook sticks for approx. 2 minutes, and drain on paper towels. If baking, heat to 450F and bake for approx. 8 minutes. You may want to make a test with either method first to be sure, as ovens can all be different.