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Eggless mozzarella sticks

Fried cheese fingers
5 from 3 votes
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  • 7 String cheese
  • 1/4 cup Maida
  • 2 tablespoon Cornflour
  • 1/8 teaspoon Garlic powder
  • Required Salt
  • 2 tablespoon oil
  • 1/4 cup + 1/2 tablespoon Water
  • Oil to fry
  • 1 cup panko Bread crumbs


  • Firstly 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 bread crumbs 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 stick in breadcrumbs, turn and coat well
  • Refrigerate for at least 3 hours
  • Before frying take out the cheese stick from the refrigerator
  • Add oil in a pan and when 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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  1. Always refrigerate the cheese stick for at least 3 hours
  2. If you have marinated the extra cheese sticks, freeze them. Thaw the frozen cheese stick for 10 minutes before frying
  3. You can add Italian panko bread crumbs for Italian flavored cheese fingers
  4. If you use regular bread crumbs,  fried cheese bites will look deep brown
  5. Avoid smoky hot oil. Always even cook the mozzarella stick and avoid overcooking
  6. Cheese finger tastes best when consumed immediately
  7. Always fry 3-4 cheese sticks at a time, avoid overloading
  8. 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
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