Homemade Jalapeno Mozzarella Sticks

Homemade Jalapeno Mozzarella Sticks are irresistibly crispy on the outside with gooey, melty centers that pull apart with delicious strings of cheese. Dip them in your favorite marinara sauce or avocado ranch for the ultimate snack or easy party appetizer. Enjoy the perfect mix of mild spicy and cheesy goodness!

Indulge in the cheesy, crispy delight of homemade Jalapeno Mozzarella Sticks. These golden-brown treats are perfect for a snack, appetizer, or party food. Made with simple ingredients, they are easy to prepare and guaranteed to be a hit with everyone. Serve them with your favorite marinara sauce for a classic combination that’s hard to resist. These pair deliciously with other quick appetizers like our savory Air Fryer Bacon Wrapped Dates or for a sweet appetizer try, No Bake Mini Chocolate Cheesecakes.

There never seems to be enough of these…addictive, savory, and perfect for entertaining!

WHY YOU’LL LOVE THeSe Jalapeno Mozzarella Sticks

• Easy to Make. This Jalapeno Mozzarella Sticks recipe comes together in 20 minutes or less. The longest part is freezing the sticks, but everything else is quick and easy.
• Flavorful. These Jalapeno Mozzarella Sticks are packed with flavor from the spicy jalapeno to the crispy breading to the gooey cheesy inside. The savory flavor packs a punch in every bite.
• Crowd favorite. Fact- these homemade Jalapeno Mozzarella sticks are addicting! They are going to be a crowd-pleaser and won’t last long.

INGREDIENTS

String Cheese- The star of the show!

All-Purpose Flour- The flour helps the egg adhere to the cheese stick.

Egg- The eggs build a crunchy layer for the breadcrumbs to stick to.

Panko Bread Crumbs– The crunch in the mozzarella sticks.

Jalapeños- I like spicy so the finely diced jalapeno on each stick offers a mild tasty spice to the savory appetizer.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Line a baking sheet with parchment paper and set it aside. 
2. To three shallow plates, distribute the flour, panko, and eggs on each plate. Add the seasonings to the panko breadcrumbs and combine. 
3. Cut each string cheese in half and place them evenly on a baking sheet lined with parchment paper.
4. Mix the finely diced jalapenos into the panko crumbs.
5. Dip each cheese stick into the flour, then using a fork toss it in the beaten eggs. Finally, use the fork to transfer the cheese stick to the jalapeno panko crumb mixture and coat it evenly. Make sure each cheese stick is fully coated.
6. Place the coated cheese sticks on the lined baking sheet and freeze them for about 30 minutes. This will prevent the cheese from melting when frying.
7. Heat the oil in a deep large pan to 375°F. An easy way to test the temperature is to sprinkle a pinch of breadcrumbs into the oil. If the crumbs sizzle, the oil is at the right temperature for frying.
8. Without crowding, fry the cheese sticks in 4-5 batches until the outside is crisped and golden, about 60-90 seconds. These will cook fast so keep an eye on them and turn them over carefully to fry the other side.
9. Remove the cheese sticks from the oil and drain on a paper towel-lined plate.
10. Serve warm alone or with a dipping sauce like marinara, or avocado ranch. Enjoy!

SUBSTITUTIONS/VARIATIONS for Jalapeno Mozzarella Sticks

• Switch up the breadcrumbs. Instead of plain panko breadcrumbs, try Italian panko breadcrumbs or add your favorite seasoning blend to the panko breadcrumbs.
• Skip the spice. To reduce that spicy flavor, leave out the diced jalapeno. These mozzarella sticks will still be delicious.

Tips/STORAGing Jalapeno Mozzarella Sticks

For best results, freeze the breaded cheese sticks for at least 30 minutes before frying.

Storage/Reheating: Store leftovers in a glass container for up to two days. To get the insides of your cooked mozzarella sticks gooey again, microwave them for 15-20 seconds until the cheese starts to peek through the crust.

Batch Freeze: Arrange on a baking sheet, cover with plastic wrap, and freeze for 2 hours, until solid. Transfer to a freezer-safe zip-top bag, squeeze out the excess air, and freeze for up to 3 months. You can cook them straight from frozen.

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