Ingredients
Equipment
Method
Preparation Steps:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup quick.
- In a shallow bowl, combine the panko crumbs, finely ground parmesan cheese, and kosher salt. Stir well to evenly distribute the cheese and salt throughout the crumbs.
- Place the flour in a separate shallow bowl. In another bowl, lightly beat the egg until smooth. This will help the panko mixture stick to the cheese sticks.
- Working one at a time, roll a mozzarella string cheese stick in the flour, shaking off any excess. Then dip it into the beaten egg, making sure it’s fully coated. Finally, roll it in the panko mixture, pressing gently to ensure the crumbs adhere well. For an extra-crispy coating, repeat the egg and panko steps once more.
- Place the coated mozzarella sticks on the prepared baking sheet, spacing them apart so they don’t stick together. Bake for about 5 minutes or until the coating is golden brown and crispy. Keep an eye on them so the cheese doesn’t leak out.
- Remove from the oven and let them cool for a minute or two—they’ll be hot and melty! Serve with your favorite dipping sauce like marinara, ranch, or a spicy aioli for an irresistible snack.
Notes
- For a gluten-free option, use gluten-free panko crumbs and flour.
- Double-dip for a thicker coating to prevent cheese leakage.
- Store leftovers in an airtight container lined with paper towels.