These air fryer mozzarella sticks are absolutely brilliant—they're gloriously cheesy inside with a proper satisfying crunch on the outside. Making them is a doddle: you just coat string cheese in a seasoned mix of flour, egg, and panko crumbs, along with some garlic and Italian spices. The trick is to chuck them in the freezer before they go in the air fryer—this makes sure they keep their shape and the cheese stays put. Once they're cooked, they're perfectly crunchy, gooey, and best served with a good old dollop of marinara or another yummy dip. A much less greasy, much tastier take on a classic snack.
Why These Are So Good
The double coating gives you a proper ultra-crunchy outside that keeps all that lovely cheese locked inside.
Using an air fryer means you get that amazing crunch without the greasy faff or extra calories from deep frying.
Popping them in the freezer first is the key to stopping the cheese from making a run for it while they cook.
I whipped these up last weekend when my mates came over to watch the footie, and my one friend—who fancies himself a mozzarella stick connoisseur—couldn't even tell they hadn't been deep-fried! My secret? Just taking your time with the coating and never, ever skimping on the freezing time.
Key Ingredients & Top Tips
Mozzarella String Cheese: Go for the full-fat stuff for a proper, epic cheese pull. The low-fat ones just won't give you the same gooey stretch.
Panko Breadcrumbs: These bigger, airier crumbs are brilliant for creating that extra-crispy texture. Regular breadcrumbs just don't measure up.
Eggs: Use eggs that aren't straight out of the fridge—they'll coat everything so much better. Two large ones should be plenty for a whole batch.
Plain Flour: Just a thin layer of this kicks off the breading process. Nothing fancy needed here.
Step-by-Step Guide
Setting Up Your Coating Station:
Set up three separate dishes for coating. In the first, mix flour with a pinch of salt and pepper. In the second, whisk the eggs until smooth. In the third, mix your panko with garlic powder and Italian herbs.
The Two-Layer Method:
Take each cheese stick and roll it in the flour (give it a little tap to get rid of any excess), then dunk it in the egg mix, and finally, roll it around in the seasoned panko. For an extra-crunchy finish, go back for a second round of egg and panko. Pop them onto a tray lined with baking paper.
Chill Time:
Stick them in the freezer for at least 30 minutes, or even an hour. This bit is crucial—it'll stop the cheese from oozing out too quickly while they're cooking.
Air Fryer Technique:
Preheat your air fryer to 200°C. Lay the frozen sticks in a single layer with a bit of space between them. Give them a light spritz with cooking oil and cook for 6-8 minutes until they're golden and crisp.
Important Things to Remember
Always freeze your coated sticks first. If you don't, the cheese will leak out before the coating gets crispy.
Don't keep opening the air fryer to check on them, or you'll lose all that precious heat.
Give them 30 seconds to cool down before you dive in—the inside is absolutely scorching hot.
I grew up in a place where we take our cheese very seriously. My mum always said a proper mozzarella stick should stretch at least 6 inches when you pull it apart!
Sauces & Prep
While your sticks are chilling in the freezer, you could whip up a dipping sauce. I like to mix a bit of marinara with some chilli flakes and fresh basil. Let it sit for a bit so all the flavours can have a little mingle.
These are also brilliant for prepping ahead. Just do all the coating, freeze them solid, then bung them in a freezer bag. They'll keep for a month and can go straight from the freezer into the air fryer whenever you fancy a treat.
Final Thoughts
Making mozzarella sticks in an air fryer isn't a second-rate alternative—it's actually even better than the deep-fried ones. The consistent heat gives you a more even crust, and the cheese melts just right. After trying loads of batches, I've learned that taking your time with the coating and freezing is the key to perfect results every time. Whether you're serving them during the big game or as a fun starter, these crispy cheese bites prove that cooking a bit healthier doesn't mean you have to miss out on taste or texture.
Frequently Asked Questions
→ Why do I need to freeze the cheese sticks? It's an essential step to stop the cheese from melting too fast and helps everything hold its shape while cooking.
→ Can I make these ahead of time? You bet! Coat and freeze them, then store them for up to two months until you're ready to cook.
→ Why are panko crumbs a better choice? They create a lighter, much crunchier texture compared to bog-standard breadcrumbs.
→ How do I stop the cheese from leaking? Just make sure the cheese is completely covered by the breading and that you freeze them properly before cooking.
→ What are some good dips? Marinara is a classic, but ranch, a garlic dip, or even a spicy tomato sauce would all be lovely.
Crispy Mozzarella Sticks
Golden, crunchy cheese sticks, made healthier and easier in the air fryer. Perfect for a quick snack or sharing with mates!
Prep Time: 40 Minutes Cook Time: 8 Minutes Total Time: 48 Minutes
Ingredients
10 mozzarella string cheese sticks
1 cup panko crumbs
2 large beaten eggs
1/2 cup plain flour
A dash of salt
1/2 teaspoon Italian herbs
1/2 teaspoon garlic powder
Cooking spray
Instructions
If you want smaller portions, you can chop the mozzarella sticks in half. Lay them on a baking tray.
Set up your three bowls: add flour to the first, whisked eggs to the second, and a mix of panko, garlic powder, herbs, and salt to the last.
Take one stick at a time. Coat it with flour, dip it into the egg, and then roll it all over in the breadcrumbs until it's fully coated.
Spread the coated cheese sticks on a tray and pop them in the freezer for at least 30 minutes. This keeps them firm while they cook.
Preheat your air fryer to 200°C. Lightly spray the frozen mozzarella sticks with cooking spray and cook for 6-8 minutes until they're golden and crisp.
Serve them up while they're still hot and gooey with a side of marinara for dipping.
Notes
Don't skip the freezing step! It stops the cheese from oozing out.
Don't overcrowd the air fryer—cook them in small batches so they all cook evenly.
Eat them straight away when the cheese is at its stretchiest and softest.
What's your go-to snack to make in an air fryer?
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