- 1 cup. all-purpose flour
- 2 large eggslightly beaten
- 2 tbsp. milk (or water)
- 1 cup Italian bread crumbs
- 16 mozzarella sticks (preferably low-moisture)
- parsleyfresh, chopped, for ganish
- Marinarawarmed, for serving
The recipe is so fabulously easy. Once you dredge mozzarella sticks in flour, eggs then bread crumbs, all they need is 4 to 5 minutes in the waffle iron. In comparison, baked mozz sticks take about 20 minutes in the oven. Fried, they cook quickly, but you need to deal with hassle and pain of frying. And don’t even get me started about frozen then microwaved mozzarella sticks. You just don’t want those.
Don’t worry if you don’t have a square waffle iron. A circular one works just as well! We tested the waffles using both kinds. Also don’t pay too close of attention to my instructions for how many mozzarella sticks to put in the iron at once. Just add as many that will fit.
Preheat waffle maker to medium heat. Set up a dredging station: Add flour to a shallow bowl. In a separate shallow bowl, whisk together eggs and milk. In a third shallow bowl, season bread crumbs with salt. Toss mozzarella sticks in flour, toss in egg mixture until fully coated, then toss in bread crumbs.
Spray waffle iron with nonstick cooking spray. Place coated mozzarella sticks sided by side in the hot waffle iron. Cover and cook until golden, about 4 minutes.