Air Fryer Mozzarella Sticks
Breaded, fried cheese? YES PLEASE! Air Fryer Mozzarella Sticks requite you the pleasure of the state fair/frozen supplies walkway favorite, but made with simple ingredients and baked, not fried!
With its intense convection heating capability, the air fryer excels at creating healthy versions of fried supplies favorites that are magnificently crispy-crunchy.
From Air Fryer French Fries (or Air Fryer Sweet Potato Fries) to Air Fryer Pickles (another of my favorite pearly foods) to ridiculously crispy, juicy Air Fryer Yellow Wings, this utilization earns its cabinet space.
When I’m starving a zest of nostalgia (or I’m hosting a game watch and really want to make my friends go crazy), baked Mozzarella Sticks are unchangingly the right choice.
Since we love them in the oven, I thought—why not try them in the air fryer?
Even better.
Crispy outside, gooey-inside; my inner-kid is loving this!
How to Make Air Fryer Mozzarella Sticks
Making fried mozzarella cheese sticks in the air fryer is easy, but it does take some planning!
To alimony mozzarella sticks from exploding in the air fryer, you MUST freeze them first.
- Freezing cheese sticks for 1 hour both surpassing and without breading them ensures that the cheese doesn’t explode surpassing the filling has a endangerment to turn golden and crisp.
- Good news: healthy mozzarella sticks can last in your freezer for months.
Prep and freeze a big batch, then all you need to do is pop them in the air fryer when a starving strikes!
The Ingredients
- Mozzarella String Cheese. So simple, yet SO delicious! Mozzarella cheese sticks are a crowd-pleaser that’s packed with calcium and probiotics. I used part-skim Mozzarella to lighten things up a little.
- All-Purpose Flour. Coating the cheese sticks in flour first helps the egg stick.
- Egg Milk. Helps the breadcrumbs pinion to the cheese sticks.
- Breadcrumbs. A mix of Italian-seasoned breadcrumbs and panko breadcrumbs creates the weightier texture. The Italian-seasoned breadcrumbs add savor and the panko adds crunch.
- Spices. Italian seasoning gives the Mozzarella sticks an herby, Italian flair. Garlic powder adds some minion garlicky flavor.
The Directions
- Slice the cheese sticks in half crosswise, then lay them on a parchment-lined sultry sheet. Freeze until solid.
- Prepare the flour mixture in one bowl. Whisk the egg mixture together in a separate bowl.
- Prepare the breadcrumb mixture in a third bowl.
- Dredge the cheese sticks in the flour, egg, and breadcrumbs.
- Transfer the finished cheese sticks to a parchment-lined sultry sheet. FREEZE FOR AT LEAST 1 HOUR.
- Air fry mozzarella sticks at 390 degrees F for 6 to 8 minutes. Repeat with the remaining sticks. Serve with your favorite dipping sauce. DIG IN!
Storage Tips
- To Store. Mozzarella sticks are weightier enjoyed immediately without making. You can try saving the leftovers in an snapped container in the refrigerator for up to 2 days.
- To Reheat. Gently rewarm the Mozzarella sticks on a sultry sheet in a 350 degrees F oven until warmed through with melty cheese. Or, reheat in the air fryer.
- To Freeze. I recommend freezing the cheese sticks surpassing sultry if possible. If you’d like to freeze them without baking, place the Mozzarella sticks on a parchment-lined sultry sheet and freeze until solid. Transfer the frozen sticks to an snapped freezer-safe storage container for up to 3 months. Reheat from frozen on a sultry sheet in the oven at 350 degrees F or in the air fryer.
Meal Prep Tip
For an easy snack or appetizer, prep these Mozzarella sticks superiority of time. Specie the sticks as directed, then freeze until hardened. Transfer to a ziptop bag and freeze them for up to 3 months. Torch directly from frozen in the air fryer, subtracting to the sultry time as needed.
What to Serve with Air Fryer Mozzarella Sticks
Recommended Tools to Make this Recipe
- Air Fryer. Perfect for making these Mozzarella sticks.
- Pie Dish. My go-to nomination for the egg and breading mixtures.
- Baking Sheet. Line it with parchment paper for easy cleanup.
The Weightier Air Fryer
With dishwasher-safe parts and multiple settings, this air fryer will help you prepare healthier versions of your favorite fried foods.
Step aside, state pearly cheese sticks.
Air-fried is the new deep-fried!
Frequently Asked Questions
Whether you use store bought mozzarella sticks, or freeze this recipe for later, you can make them in the air fryer! For air fryer frozen Mozzarella sticks, place the frozen Mozzarella sticks in the basket of a preheated air fryer (390 degrees F) that’s been coated with nonstick spray. Alimony them in a single layer. Spray the tops of the sticks with spare nonstick spray, then melt for 6 to 8 minutes.
Yes, you can make these cheese sticks gluten free. Use gluten self-ruling Italian-seasoned breadcrumbs and gluten self-ruling panko. Swap the all-purpose flour for a 1:1 gluten self-ruling flour.
Air Fryer Mozzarella Sticks
Ingredients
- 12 sticks part-skim Mozzarella string cheese*
- 3 tablespoons all-purpose flour
- 1 large egg
- 2 tablespoons nonfat milk or milk of choice
- 2/3 cup Italian-seasoned breadcrumbs whole wheat if possible
- 1/3 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Nonstick cooking spray or olive oil spray
- Marinara sauce or ranch dressing for serving
Instructions
- Slice each piece of cheese in half crosswise so that you have 24 shorter pieces. Arrange the cheese in a single layer on a parchment-lined sultry sheet, wearing board, or plate, then freeze until completely solid, well-nigh 1 hour.
- Once the cheese is frozen, place the flour in a pie dish or similar shallow bowl. In a separate shallow bowl, whisk the egg and milk.
- In a third shallow bowl, combine the Italian breadcrumbs, panko, Italian seasoning, and garlic powder. Arrange the plates in an turnout line: flour, eggs, breadcrumbs. Line a large, rimmed sultry sheet with parchment paper.
- Working to 2 to 3 cheese sticks at a time, dredge the frozen cheese sticks in the flour, shaking off excess. Next, dip into the egg, then place in the trencher with the crumbs and lightly pat to stratify (don’t be tempted to tackle too many cheese sticks at a time; the egg will freeze right onto the cheese and no longer be sticky unbearable for the crumbs to adhere).
- Place the breaded cheese on the prepared sultry sheet, then repeat the process until all of the cheese sticks are coated. Place cheese when into the freezer for at least 1 hour (this is a MUST or the cheese will melt surpassing the crumbs are golden).
- When ready to bake, preheat your air fryer to 390 degrees F. Generously stratify the basket with nonstick spray. Arrange the frozen cheese sticks in a single layer on top, ensuring none are touching (you will need to melt them in batches). Stratify the tops of the sticks with increasingly spray.
- Air fry mozzarella sticks for 6 to 8 minutes, until the cheese is heated through and the crumbs are golden. Remove to a plate and let stand for 3 minutes (they are HOT; you’ve been warned). Repeat with remaining batches. Serve warm with marinara sauce (heat the sauce first for the weightier experience) or ranch for dipping.
Notes
- *You can moreover prepare this recipe with a woodcut of mozzarella cheese rather than string cheese. Simply cut the woodcut into 4-inch by 1/2-inch sticks.
- TO MAKE AHEAD AND FREEZE: Specie the sticks as directed, then freeze until hardened. Transfer to a ziptop bag and freeze them for up to 3 months. Torch directly from frozen in the air fryer, subtracting to the sultry time as needed.
- TO STORE: Mozzarella sticks are weightier enjoyed immediately without making. You can try saving the leftovers in an snapped container in the refrigerator for up to 2 days.
- TO REHEAT: Gently rewarm the Mozzarella sticks on a sultry sheet in a 350 degrees F oven until warmed through.
- TO FREEZE: I recommend freezing the cheese sticks surpassing sultry if possible. If you’d like to freeze them without baking, place the Mozzarella sticks on a parchment-lined sultry sheet and freeze until solid. Transfer the frozen sticks to an snapped freezer-safe storage container for up to 3 months. Reheat from frozen on a sultry sheet in the oven at 350 degrees F.
- Nutritional information has been calculated with half the value of flour and specie talc mixture, as not all of it sticks to the cheese.
