Air Fryer Mozzarella Sticks (Printable)

Golden, crispy mozzarella sticks with a warm marinara dip, ideal for quick cheesy snacks.

# What you'll need:

→ Cheese

01 - 12 mozzarella string cheese sticks

→ Breading

02 - 1 cup Italian-style breadcrumbs
03 - 1/2 cup panko breadcrumbs

→ Coating

04 - 2 large eggs
05 - 2 tbsp milk
06 - 1/2 cup all-purpose flour

→ Seasonings (optional)

07 - 1/2 tsp garlic powder
08 - 1/2 tsp dried oregano
09 - 1/4 tsp salt
10 - 1/4 tsp black pepper

→ For Serving

11 - 1 cup marinara sauce, warmed

# Method:

01 - Line a baking sheet with parchment paper. Slice each mozzarella stick in half to yield 24 shorter sticks, if desired.
02 - Arrange three shallow bowls: one with flour, one with eggs beaten with milk, and one with combined Italian-style breadcrumbs, panko, and optional seasonings.
03 - Dredge each stick in flour, shake off excess, dip into egg mixture, then coat thoroughly with breadcrumb mixture.
04 - Repeat dipping in egg mixture and breadcrumb coating to ensure extra crispiness and prevent cheese leakage.
05 - Arrange coated sticks on the prepared baking sheet and freeze for at least 1 hour until solid.
06 - Set air fryer to 390°F (200°C).
07 - Place frozen sticks in a single layer in the air fryer basket, spray lightly with cooking oil, and air fry for 6 to 8 minutes, turning halfway, until golden and crisp, with cheese just beginning to melt.
08 - Serve immediately accompanied by warmed marinara sauce.

# Expert Advice:

01 -
  • They're ready in under 10 minutes once frozen, making them perfect for unexpected cravings or last-minute guests.
  • The air fryer creates that impossible texture: shatteringly crisp outside while the cheese stays gooey, not rubbery.
  • One batch feeds a crowd or gives you leftovers that reheat beautifully.
02 -
  • Never skip the freezing step—I learned this the hard way when unfrozen sticks burst open and leaked cheese everywhere, turning the air fryer basket into a mess.
  • Double breading genuinely matters; a single coating doesn't hold up in the dry heat the way two layers do, and it's the difference between good and unforgettable.
03 -
  • Make a big batch and freeze them for weeks; they'll cook from frozen without any difference in quality, which means easy snacks whenever.
  • If the breading still feels damp after the double coat, let them sit in the freezer for just 15 minutes before doing a third coat—three layers guarantee zero leaks.
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