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Ready for the easiest mozzarella stick recipe ever? These air fryer mozzarella sticks are made entirely from pantry and fridge staples, meaning you can dig into the crispy-coated, nostalgic snack anytime you like.
One of my favorite discoveries from cooking with an air fryer is that, oftentimes, homemade versions of fried foods are even better than their frozen store-bought counterparts. Frozen mozzarella sticks cooked in the oven never come out crispy, and they produce inconsistent results when cooked in the air fryer. But this homemade version takes just a few minutes to assemble, and is amazingly crispy and satisfying.
The most important step of this recipe is freezing the mozzarella sticks for a few minutes before you coat them with the breadcrumbs. Yes, I'm aware that this technically makes them frozen mozzarella sticks, but the quick chill ensures the breading sticks well and that the cheese doesn't ooze out before the outside is golden-brown.
Serves 4 to 6
1 (12-ounce) package mozzarella cheese sticks, each stick unwrapped and cut in half to make 12 sticks
1/4 cup mayonnaise
1 large egg
1/4 cup all-purpose flour
1/4 cup fine, dry breadcrumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 cup marinara sauce, for serving
Before frying, place the halved cheese sticks on a rimmed baking sheet lined with parchment paper. Freeze for 30 minutes. Meanwhile, assemble the breading and get out the air fryer.
Whisk the mayonnaise and egg together in a medium bowl. Place the flour, breadcrumbs, onion powder and garlic powder in a large bowl, and whisk to combine.
Working in batches of six, roll the frozen cheese sticks in the mayo-egg mixture to coat, then in the flour mixture. Return the coated cheese sticks to the parchment-lined baking sheet. Repeat with the remaining cheese sticks. Return the baking sheet to the freezer for 10 minutes.
Heat the air fryer to 370 F. Fry six of the mozzarella sticks for 5 minutes. It is important not to overcrowd the air fryer. Repeat with the remaining sticks, and serve warm with the marinara for dipping.
This article is written by Meghan Splawn from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to email@example.com.