One snowy December afternoon, I stopped by my neighbor Edith’s house to return a cookbook I’d borrowed years ago. Edith, a sprightly woman in her late seventies, was in the middle of frying something that smelled irresistible—warm, buttery, and just a little sharp, like cheddar.

She laughed when I lingered by the stove, then offered me a plate of golden, crispy cheese sticks. The moment I bit into one, I was hooked: the crunch gave way to a gooey, molten center that tugged with every bite.

That afternoon turned into an impromptu kitchen chat about her trick for keeping the cheese inside and the crust extra crunchy. I’ve made countless batches since, perfecting my own version by blending mozzarella’s stretchy creaminess with the bold bite of sharp cheddar. Now it’s a tradition: whenever my grandchildren visit, these cheese sticks disappear as fast as I can make them.

Cooking for me has always been about passing along stories and flavors. These crispy cheddar mozzarella sticks carry the memory of a snowy day, the kindness of a neighbor, and the joy of sharing food that makes people smile.

Short Description

These crispy cheddar mozzarella sticks are crunchy on the outside, oozy and cheesy on the inside—perfect for parties, snacks, or cozy family evenings.

Key Ingredients

For the Cheese Sticks

12 mozzarella string cheese sticks
1 cup shredded sharp cheddar cheese (or thin cheddar strips pressed onto mozzarella)

For the Breading

1 cup all-purpose flour
2 large eggs, beaten
2 tbsp milk
2 cups seasoned Italian-style breadcrumbs
1 cup panko breadcrumbs (for extra crunch)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (optional for color and mild spice)
½ tsp black pepper
½ tsp salt
¼ cup finely grated Parmesan cheese

For Frying

Vegetable, canola, or peanut oil (enough for deep frying)

For Dipping

Marinara sauce
Ranch dressing
Garlic aioli
Spicy sriracha mayo

Tools Needed

3 shallow bowls
Baking sheet lined with parchment paper
Deep fryer or heavy-bottomed pot
Slotted spoon
Paper towels
Tongs or fork for breading

Cooking Instructions

Step 1: Prepare the Cheese Sticks

Unwrap the mozzarella sticks. If using cheddar, press shredded cheddar gently onto the mozzarella or wrap thin strips around it. Place the cheese sticks on a plate and freeze for 30–40 minutes to prevent the cheese from melting too quickly during frying.

Step 2: Set Up the Breading Station

Prepare three shallow bowls:

Flour mixed with a pinch of salt and pepper.
Egg wash made by whisking eggs and milk until smooth.
Breadcrumb mixture—combine seasoned breadcrumbs, panko, garlic powder, onion powder, paprika, Parmesan, salt, and pepper.

Step 3: Bread the Cheese Sticks

Roll each frozen stick in flour, shaking off the excess. Dip into the egg wash, then coat in breadcrumbs until fully covered. For extra crunch, dip again in egg wash and breadcrumbs. Place coated sticks on the prepared baking sheet and freeze for another 30 minutes before frying.

Step 4: Fry the Cheese Sticks

Heat oil in a deep fryer or pot to 350°F (175°C). Fry 3–4 sticks at a time for 2–3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.

Step 5: Air Fryer Alternative (Healthier Option)

Preheat the air fryer to 390°F (200°C). Lightly spray breaded sticks with cooking spray. Air fry for 6–8 minutes, flipping halfway, until crispy and the cheese is just melted.

Why You’ll Love This Recipe

Flavorful Twist: The blend of mozzarella and sharp cheddar makes each bite creamy yet bold.

Family-Friendly: Fun to make with kids and always a crowd-pleaser.

Crispy Outside, Gooey Inside: The double-coating trick guarantees crunch with every bite.

Flexible Cooking: Fry for a classic taste or air fry for a lighter, less greasy version.

Perfect for Any Occasion: Snack, appetizer, party platter, or game-day treat.

Mistakes to Avoid & Solutions

Skipping the Freezing Step: This often causes cheese to leak out during frying. Solution: Always freeze sticks for at least 30 minutes before frying or air frying.

Oil Too Hot or Too Cool: Overheated oil burns the coating before cheese melts; too cool oil makes them soggy. Solution: Maintain oil at 350°F (175°C).

Not Double-Coating: A single coat can crack and leak. Solution: Dip twice in egg wash and breadcrumbs for the best crunch.

Crowding the Fryer: Too many sticks lower the oil temperature. Solution: Fry in small batches of 3–4 sticks.

Overfrying: Leaving them too long makes cheese tough and coating bitter. Solution: Stick to 2–3 minutes per batch.

Serving and Pairing Suggestions

Serve on a platter with small bowls of marinara, ranch, garlic aioli, or spicy sriracha mayo.

Pair with a fresh green salad for a light meal.

Offer as a party snack alongside sliders, wings, or veggie sticks.

Pair with iced tea for a summer gathering or hot cider in winter.

Storage and Reheating Tips

Store cooled leftovers in an airtight container in the fridge for up to 3 days.

For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat in an oven or air fryer at 350°F (175°C) for 5–6 minutes until crisp. Avoid microwaving—it softens the coating.

FAQs

1. Can I make them ahead of time?
Yes. Bread the sticks and freeze them. Fry or air fry directly from frozen when ready.

2. What cheese works best besides mozzarella and cheddar?
Monterey Jack, Pepper Jack, or Colby cheese add great flavor.

3. Can I bake instead of frying or air frying?
Yes. Bake at 400°F (200°C) for 8–10 minutes, flipping halfway. They won’t be as crunchy but still tasty.

4. How do I keep them from getting soggy after frying?
Drain them on paper towels and serve immediately. Avoid stacking too many while hot.

5. Is it okay to reuse frying oil?
You can reuse oil once or twice if strained and stored in a cool, dark place, but discard if it smells burnt or looks cloudy.

Tips & Tricks

Chill all ingredients before breading for better adhesion.

Add a pinch of cayenne or chili flakes to breadcrumbs for heat.

For uniform frying, keep oil at a consistent temperature.

Use a wire rack instead of a plate to drain sticks for extra crispness.

Recipe Variations

Herb-Infused Coating: Mix dried basil and oregano into breadcrumbs for an Italian flair.

Gluten-Free Version: Substitute all-purpose flour and breadcrumbs with gluten-free alternatives.

Bacon-Wrapped Cheese Sticks: Wrap half-cooked bacon around each stick before breading.

Spicy Jalapeño Cheddar Sticks: Press chopped jalapeños into cheddar before breading.

Mini Cheese Bites: Cut sticks into thirds for bite-sized party snacks.

Final Thoughts

Every time I prepare these cheese sticks, I remember that snowy afternoon at Edith’s house, standing by the stove, watching her fry up a batch like it was the simplest thing in the world. Sharing food has always felt like sharing a piece of our stories, and that’s what keeps me coming back to recipes like this one.

Now, when my grandchildren visit and see a plate of these crispy sticks waiting, they smile the same way I did years ago in Edith’s kitchen. It’s a reminder that recipes are more than instructions—they’re bridges between generations.

Making these cheddar mozzarella sticks is not just about satisfying a craving; it’s about creating moments that linger long after the last crumb is gone.

Cheddar Mozzarella Sticks

Sandra Myers

These crispy cheddar mozzarella sticks are crunchy on the outside, oozy and cheesy on the inside—perfect for parties, snacks, or cozy family evenings.

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Ingredients

For the Cheese Sticks

12 mozzarella string cheese sticks
1 cup shredded sharp cheddar cheese or thin cheddar strips pressed onto mozzarella

For the Breading

1 cup all-purpose flour
2 large eggs beaten
2 tbsp milk
2 cups seasoned Italian-style breadcrumbs
1 cup panko breadcrumbs for extra crunch
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika optional for color and mild spice
½ tsp black pepper
½ tsp salt
¼ cup finely grated Parmesan cheese

For Frying

Vegetable canola, or peanut oil (enough for deep frying)

For Dipping

Marinara sauce
Ranch dressing
Garlic aioli
Spicy sriracha mayo

Instructions

Unwrap the mozzarella sticks and, if desired, press shredded or thin strips of cheddar onto them. Freeze for 30–40 minutes so the cheese won’t melt too fast when cooked.
Set up three bowls: one with flour mixed with a pinch of salt and pepper, another with whisked eggs and milk, and a third with breadcrumbs, panko, garlic powder, onion powder, paprika, Parmesan, salt, and pepper.
Roll each frozen stick in flour, dip in the egg wash, then coat in breadcrumbs. For extra crunch, dip again in egg wash and breadcrumbs. Arrange on a parchment-lined tray and freeze for another 30 minutes.
Heat oil to 350°F (175°C) and fry 3–4 sticks at a time for 2–3 minutes until golden and crisp. Drain on paper towels and serve hot with dipping sauces.
For a lighter option, preheat the air fryer to 390°F (200°C), spray the breaded sticks lightly with cooking spray, and cook for 6–8 minutes, flipping halfway, until crisp and gooey inside.