I can still remember the first time I made these in my kitchen. The warm, buttery aroma of toasting panko mixed with the promise of melted cheese filled the air, completely replacing the usual lingering scent of deep-fry oil. It felt like I’d unlocked a secret: all the crispy, gooey joy of my favorite restaurant appetizer, but magically lighter and made right at home. That moment of pulling a perfectly golden mozzarella stick from the air fryer basket, hearing that satisfying crunch, and seeing that epic cheese pull… it’s why I love this recipe so much. Today, I’m so excited to share it with you, so you can experience that same little bit of magic.
Ingredients
- 8 string cheese sticks (low-moisture, part-skim mozzarella works best)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Olive oil or avocado oil cooking spray
Let’s talk about these ingredients for a second, because each one plays a starring role. I’ve tried this with fancy fresh mozzarella, and trust me, do not skip using the standard, individually wrapped string cheese or a block of low-moisture mozzarella. The higher moisture in fresh cheese will cause it to burst and leak in the air fryer—I learned that the messy way! The panko is non-negotiable for that shatteringly crisp coating that holds up to the hot air. Regular breadcrumbs just don’t achieve the same crunch. And that light spray of oil at the end? It makes a huge difference in achieving that beautiful, even golden-brown color without any greasiness.
Equipment Needed
- An air fryer (basket or oven-style both work)
- Three shallow bowls or plates
- Whisk or fork
- Tongs
- Parchment paper or air fryer liner (optional but helpful)
- Baking sheet or plate for freezing
You don’t need a mountain of fancy gadgets for this. Your air fryer is, of course, the MVP here. I use a basket-style one, and it works perfectly. The three shallow bowls are crucial for setting up your breading station—it keeps the process clean and efficient. I highly recommend using tongs for handling the frozen sticks; your fingers will thank you for not getting coated in egg and crumbs. A piece of parchment paper or a silicone liner at the bottom of the basket isn’t essential, but it makes cleanup a breeze and prevents any potential cheese leakage from sticking permanently to your basket—another lesson from my early kitchen experiments!
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