The first step is to cut your mozzarella sticks into bite-sized pieces. I usually aim for about 1-inch chunks, but feel free to make them smaller or larger depending on your preference. The size of the pieces doesn’t have to be perfect, but try to keep them roughly the same size so they cook evenly.

The great thing about using mozzarella sticks is that they’re already perfectly sized and ready to go. All you need to do is cut them, and you’re halfway there!

Next, you’ll need three shallow bowls. This is where the magic happens, so let’s get everything set up:

Flour or Breadcrumbs – In the first bowl, add some flour or breadcrumbs. If you use flour, it helps the egg mixture stick better to the cheese. If you’re using breadcrumbs for this first layer, you’ll be doubling up on the crispy coating, which is never a bad thing!

Egg Wash – In the second bowl, whisk together a couple of eggs. This will be your egg wash, which helps the breadcrumbs stick to the mozzarella sticks. Don’t skip this step because it makes a huge difference in getting that perfect crispy exterior.

Breadcrumbs Mixture – In your third bowl, combine breadcrumbs with grated Parmesan cheese, garlic powder, dried Italian herbs, and a little salt and pepper. This mixture will coat the mozzarella and give it that irresistible crunch and flavor.

Once your stations are ready, it’s time to coat your mozzarella pieces. This part is simple, but make sure to take your time to ensure each piece gets a nice, even coat.

Take a mozzarella piece and dip it into the flour or breadcrumbs first. This will help the egg wash stick.

Next, dip the piece into the egg wash, making sure it’s fully coated.

Finally, coat the mozzarella piece in the breadcrumb mixture. Press gently to ensure an even coating. You want these bites to be crispy all around, so don’t rush this step.

I like to do a double coating, so after the first round of breadcrumbs, I’ll go back and dip them in the egg wash and breadcrumb mixture again. It makes them even crunchier!

Now, it’s time to fry these cheesy bites. Heat some oil in a frying pan over medium-high heat. You don’t need to fill the pan with oil—just enough to cover the bottom and allow the bites to fry evenly. I usually use vegetable oil or canola oil, but olive oil works too if you want to add a little extra flavor.

Once the oil is hot, carefully add your breaded mozzarella pieces to the pan. Be careful not to overcrowd the pan—if you add too many pieces at once, they won’t fry evenly. Fry the pieces for about 2-3 minutes per side or until they’re golden brown and crispy.

You’ll know they’re ready when they’re golden on the outside, and the cheese inside is all melty and gooey. It’s a beautiful sight!

Once your bites are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil. This will help keep them nice and crispy. Then, they’re ready to serve!

These cheesy bites are perfect as a snack or an appetizer, but they also work as a side dish to any meal. I love serving them with a side of marinara sauce or ranch for dipping, but you can get creative with your sauces. A spicy aioli or garlic butter would also pair wonderfully with these cheesy bites.