Name: Crispy Cheddar Mozzarella Sticks
Prep time: 20 min
Cook time: 10 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 large eggs, beaten; 2 tablespoons milk; 1 ½ cups shredded cheddar cheese; 1 ½ cups shredded mozzarella cheese; 1 ½ cups seasoned breadcrumbs (or plain with Italian seasoning); ½ teaspoon garlic powder; ½ teaspoon paprika; Salt and pepper, to taste; Vegetable oil, for frying

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These Crispy Cheddar Mozzarella Sticks are everything I want in a snack—golden, gooey, and packed with melty cheese. The combination of sharp cheddar and creamy mozzarella gives each bite a perfect balance of flavor and stretch. I love how easy they are to make at home and how they always disappear fast whether I’m serving them at a party or just enjoying a plateful with marinara on a lazy weekend.

Why You’ll Love This Recipe

I love this recipe because it gives me that restaurant-style crunch on the outside with a rich, cheesy center. The cheddar adds a punchy flavor, while the mozzarella brings the classic stretch factor. With a simple dredging station and a few ingredients, I can whip these up anytime a craving hits. They’re also freezer-friendly, which makes them perfect for prepping ahead. Crispy Cheddar Mozzarella Sticks

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
2 large eggs, beaten
2 tablespoons milk
1 ½ cups shredded cheddar cheese
1 ½ cups shredded mozzarella cheese
1 ½ cups seasoned breadcrumbs (or plain with added Italian seasoning)
½ teaspoon garlic powder
½ teaspoon paprika
salt and pepper, to taste
Vegetable oil, for frying

Directions

I start by mixing the shredded cheddar and mozzarella together. I scoop out small portions and press them into firm, log-shaped sticks using my hands or a mold. Then I place them on a baking sheet and freeze for at least 1 hour until firm.
While the cheese sticks chill, I prepare a breading station: one bowl with flour, one with the beaten eggs mixed with milk, and one with breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
I dip each frozen cheese stick into the flour first, then the egg wash, then coat it in breadcrumbs. For extra crispiness, I repeat the egg and breadcrumb steps once more.
I return the coated cheese sticks to the freezer for 20–30 minutes to help them hold together during frying.
I heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). I fry the sticks in batches for about 1–2 minutes, or until golden brown and crispy. Then I drain them on paper towels.
I serve them hot with marinara sauce, ranch, or even a spicy sriracha mayo dip.

Servings and timing

This recipe makes about 12 sticks.

Prep time: 20 minutes
Freeze time: 1 hour 30 minutes
Cook time: 10 minutes
Total time: About 2 hours

Variations

Use block cheese: I cut cheddar and mozzarella into sticks instead of using shredded cheese if I want neater shapes.
Add heat: I mix in a pinch of cayenne or crushed red pepper into the breadcrumb coating for a spicy version.
Oven-baked version: I bake the coated cheese sticks at 400°F (200°C) for 8–10 minutes, flipping halfway through.
Air fryer method: I cook them in the air fryer at 375°F (190°C) for 6–8 minutes until golden.
Different cheese blends: I try pepper jack, gouda, or even smoked mozzarella for unique flavor combos.

storage/reheating

I freeze any uncooked, breaded cheese sticks and store them in a zip-top bag for up to 2 months. To cook, I fry them straight from frozen—no need to thaw. Leftovers (if there are any) can be reheated in the oven or air fryer at 350°F (175°C) for a few minutes until crispy again.

FAQs

Can I make these ahead of time?

Yes, I prep and bread the cheese sticks ahead of time, then freeze them until I’m ready to fry.

Why do I need to freeze the cheese sticks?

Freezing prevents them from melting too fast and leaking out while frying. It helps the coating crisp up before the cheese gets too soft.

Can I bake these instead of frying?

Absolutely. I lightly spray them with oil and bake at 400°F until golden and bubbly, about 8–10 minutes.

What dipping sauces go well with these?

I love marinara, ranch, garlic aioli, or spicy mayo with these. They’re also great plain if the cheese blend is flavorful enough.

Can I use pre-shredded cheese?

I prefer shredding cheese myself for better melt quality, but pre-shredded works in a pinch—just pack it tightly when shaping the sticks.

Conclusion

These Crispy Cheddar Mozzarella Sticks are an irresistible mix of sharp flavor and stretchy, melty goodness—all wrapped in a crispy golden shell. They’re easy to make, endlessly customizable, and perfect for sharing (or not). Once I made these at home, I never needed to order them from a restaurant again—they’re that good.

Crispy Cheddar Mozzarella Sticks

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Crispy Cheddar Mozzarella Sticks are golden-fried, melty cheese snacks with a flavorful combo of sharp cheddar and gooey mozzarella. Crunchy on the outside and stretchy on the inside, they’re perfect for parties, game days, or cozy weekends.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours
Yield: 12 sticks
Category: Appetizer, Snack
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup all-purpose flour
2 large eggs, beaten
2 tablespoons milk
1 ½ cups shredded cheddar cheese
1 ½ cups shredded mozzarella cheese
1 ½ cups seasoned breadcrumbs (or plain with Italian seasoning)
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper, to taste
Vegetable oil, for frying

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Instructions

Mix shredded cheddar and mozzarella. Shape into 12 firm sticks using hands or a mold. Freeze on a baking sheet for at least 1 hour.
Prepare breading station: flour in one bowl, eggs and milk in another, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper in a third.
Dredge frozen sticks in flour, then egg wash, then breadcrumbs. Repeat egg and breadcrumb steps for extra crunch.
Freeze coated sticks again for 20–30 minutes.
Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry sticks in batches for 1–2 minutes until golden. Drain on paper towels.
Serve hot with marinara, ranch, or spicy mayo.