Snacks · Aruban
Crispy Cheese Sticks
These cheese sticks wrap chilled mozzarella in a soft, easy dough, then fry up golden and crisp on the outside with a gooey pull inside. They come together with pantry basics and make a fun snack or party side that beats anything from the freezer aisle.
Why you'll love this
- Golden and crisp outside with a warm, gooey cheese pull inside.
- Made with simple pantry ingredients, no special mixes needed.
- A crowd-pleasing snack that disappears fast at parties.
- Fun to make and easy to shape with kids helping.
EveryDayMeal recipe
Crispy Cheese Sticks
Prep
25m
Cook
15m
Total
40m
Serves
6
Level
Medium
Ingredients
- 1 cup all-purpose flour, plus extra for dusting
- 1/2 cup whole milk
- 1 tablespoon butter, softened
- 1 large egg
- 2 pounds low-moisture mozzarella
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon olive oil
- about 3 cups neutral oil, for frying
Equipment
- Mixing bowl
- Rolling pin
- Deep skillet or heavy pot
- Slotted spoon or tongs
- Paper towels
- Instant-read or fry thermometer
Instructions
- Cut the mozzarella into long strips about the thickness of your finger, then chill them in the refrigerator while you make the dough. Cold cheese melts slower, so it holds together better in the hot oil.
- In a mixing bowl, combine the flour, softened butter, and egg, then add the sugar, salt, and olive oil. Stir until it looks like coarse crumbs.
- Gradually pour in the milk a little at a time, kneading as you go, until you have a smooth, soft dough that is not sticky, about 3 to 4 minutes of kneading.
- Roll the dough out on a floured surface until thin, then cut it into long strips about 1 inch wide.
- Wrap a dough strip around each cold cheese strip in a spiral, pinching to seal and making sure the cheese is fully covered so it does not leak out while frying.
- Roll each wrapped stick lightly in extra flour, which keeps them from sticking and helps them brown evenly.
- Heat about 2 inches of oil in a deep skillet to 350°F, or until a scrap of dough sizzles right away when dropped in.
- Fry the cheese sticks in small batches, turning as needed, until golden brown all over, about 2 to 3 minutes. Drain on paper towels and serve hot while the centers are still melty.
Tips from the kitchen
- Keep the cheese cold right up until it hits the oil so it stays inside the dough instead of oozing out.
- Pinch and press the seams firmly, then double check there are no gaps before frying.
- Fry in small batches so the oil temperature stays steady and the sticks brown evenly.
Estimated nutrition per serving: 390 cal · 22g protein · 20g carbs · 25g fat
Make it your own
- Add a pinch of garlic powder or dried oregano to the dough for a savory kick.
- Swap mozzarella for a firm cheddar or pepper jack for more flavor.
- Serve with warm marinara, ranch, or a spicy dipping sauce.
Storing & make-ahead
Best eaten fresh and hot. Store leftovers in an airtight container in the fridge up to 2 days, and reheat in a 375°F oven or air fryer for a few minutes to crisp them back up. Avoid the microwave, which makes them rubbery.
Good to know
- Why did my cheese leak out?
- Usually the cheese was too warm or the dough had a gap. Chill the cheese well and seal every seam and end firmly before frying.
- Can I make these ahead?
- Yes. Wrap the sticks and refrigerate up to a day ahead, or freeze them, then fry straight from cold for the best results.
- What oil is best for frying?
- Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
- How do I know the oil is ready?
- Aim for 350°F. If you do not have a thermometer, drop in a small piece of dough. It should sizzle and bubble right away without burning.
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