Air Fryer Mozzarella Sticks
Why this recipe works
- Crisp coating: A double layer of egg and breadcrumbs creates a sturdier crust that browns well in the air fryer.
- Stretchy centre: Low-moisture block mozzarella melts smoothly while holding its shape better than softer fresh mozzarella.
- Chilling helps the seal: Firming the coated sticks before cooking reduces the risk of cheese escaping before the outside turns golden.
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Ingredient notes
- Choose low-moisture mozzarella: Block mozzarella is the best choice here because it cuts cleanly, contains less water, and is less likely to burst through the coating.
- Use dried herbs in the crumb: Dried oregano disperses evenly through the breadcrumbs and is less likely to scorch or add moisture than fresh herbs.
Timing notes
- Do not skip the chill: The 25-minute chill firms the coating and cheese, making the sticks easier to air fry without leaks.
- Serve straight away: Mozzarella sticks are best within minutes of cooking, while the coating is crisp and the centres are still stretchy.
Common mistakes
- Watch for cheese blisters: Once small spots of cheese start to appear at the surface, remove the sticks before the filling breaks through.
- Leave space in the basket: Air fry in a single layer so hot air can circulate and the crumb can crisp evenly.
Make-ahead tips
- Bread ahead of cooking: Coat the mozzarella sticks in advance and keep them chilled in a single layer until ready to air fry.
- Freeze for later: Freeze cooled sticks in a single layer before transferring to a container, then reheat from frozen in the air fryer at 190°C (375°F) until hot and crisp.
Equipment you'll need
Ingredients
Instructions
- Cut the mozzarella into 12 even batons. Put the flour in a shallow bowl and season it with the fine sea salt and black pepper. Beat the eggs in a second bowl, and mix the breadcrumbs with the dried oregano in a third bowl.
- Coat each mozzarella baton in the flour, then dip in the egg, then roll in the breadcrumb mixture. For the best seal, dip each baton back into the egg and coat in breadcrumbs again, pressing gently to help it stick. Arrange on a tray in a single layer.
- Chill the coated mozzarella sticks for 25 minutes until firm. Meanwhile, warm the tomato sauce gently so it is ready for dipping. Keep the sticks in a single layer so the coating stays intact.
- Heat the air fryer to 200°C (390°F). Air fry the sticks in a single layer for 6 to 8 minutes, turning halfway, until deep golden and crisp. Work in batches so the basket is not overcrowded.
- Rest the mozzarella sticks for 2 minutes so the cheese settles slightly. Serve straight away with the warm tomato sauce for dipping. Eat while the centres are still stretchy.
Recipe notes
Tips
- If your mozzarella feels very soft, chill the cut batons for 10 minutes before breading to make them easier to handle.
- Avoid overcooking: once you see small blisters of cheese starting to appear, they are ready to come out.
Substitutions
- Replace Dried oregano with dried basil for a slightly sweeter, more aromatic coating.
- Replace Tomato sauce with marinara sauce for a thicker, more strongly seasoned dip.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container for up to 2 days. Freeze in a single layer, then transfer to a container for up to 2 months; reheat from frozen in the air fryer at 190°C (375°F) until piping hot and crisp.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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