Home-Fried Cheese Sticks

Home-Fried Cheese Sticks

mis7up 630

"These is an easy, cost-efficient way to make home-made fried cheese sticks. Taste just wonderful, light crispiness. More for your dollar and easily stored in the freezer for when you have a craving. I make 2 batches, one for the 'now' and one for later. Serve with your favorite dipping sauce."

Ingredients 2 h 35 m {{adjustedServings}} servings 367 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 23.1 g
  • 35%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 945 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise.
  2. Line a baking sheet with parchment paper. Place eggs in a bowl and bread crumbs into a large shallow bowl.
  3. Dip cheese stick halves into egg and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet. Allow cheese sticks to stand at room temperature for about 5 minutes to set, and repeat dipping in egg and bread crumbs to form a thick coating. Freeze breaded cheese sticks for at least 2 hours.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes. Let sticks drain on paper towels; cool slightly and serve warm.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 61

  1. 87 Ratings

Gail Cobile

OK, Ms Missy...I made a double batch, sticking half in freezer. First batch disappeared in record time. I was told I was seen sticking extra in freezer but couldn't I go ahead and cook those too? 24 for 6 people was not enough. Went remarkably well with a big pitcher of lemonade! Kids and adults raved over them. BIG keeper! Thanks Melissa. Everyone is looking forward to a repeat!

Sarah Jo

I actually made this on a whim after I'd made marinara in the crockpot. What goes better with homemade marinara than fried cheese sticks? I cut this recipe back by half (I didn't want to use 2 1/2 eggs--I went ahead and just used three). I don't normally keep bread crumbs on hand, what I DID have was a couple bags of those Texas Toast croutons (free due to couponing!!!)--I ground them down to crumbs using my food processor. Other than that small change, I kept to the recipe. I did fry them in hot oil in my cast iron skillet. I made sure to watch the sticks and turn them just slightly with my tongs to make sure they browned evenly. Very simple. The boys thought this was the BEST. I swear, they had all of them gone in ten minutes. If that. Great recipe--it may not be an everyday indulgence but every now and then, it's nice to have some cheesy deep fried goodness.


I originally tried and reviewed this recipe before it was published. I will share my review from then. March 5, 2012 - Awesome! I made these for Super Bowl Sunday this year and they turned out great! I coated twice per the instructions but I still had a slight problem with the cheese oozing out. Make sure you coat the cheese well with the breadcrumbs. Just as good as store bought but I had the satisfaction of making them myself! Thanks Melissa for the inspiration!