Eggless mozzarella sticks

Fried cheese fingers

5 from 3 votes

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First, take mozzarella cheese sticks out from the fridge
In a mixing bowl, add maida, cornflour, garlic powder, salt, oil, and water; mix well
If the batter looks thick, add extra water; else skip
Cut all the string cheese sticks into two pieces
Spread the breadcrumbs on a wide plate and set them aside
Add the cut string cheese into the batter; mix well and rest for 5 minutes
Tap the excess batter and coat the marinated cheese sticks in breadcrumbs; turn and coat well
Refrigerate for at least 3 hours
Before frying, take the cheese sticks out of the refrigerator
Add oil to a pan, and when the oil is hot, gently add the cheese sticks
Turn and cook all sides evenly till the stock turns golden brown. Serve with marinara sauce or ketchup

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Always refrigerate the cheese stick for at least 3 hours
If you have marinated the extra cheese sticks, freeze them. Thaw the frozen cheese stick for 10 minutes before frying
You can add Italian panko bread crumbs for Italian flavored cheese fingers
If you use regular bread crumbs, fried cheese bites will look deep brown
Avoid smoky hot oil. Always even cook the mozzarella stick and avoid overcooking
Cheese finger tastes best when consumed immediately
Always fry 3-4 cheese sticks at a time, avoid overloading
By mistake I kept the cheese sticks in the plate containing extra bread crumbs hence the excess bread crumbs came off while frying. To avoid this keep the marinated cheese sticks in a separate