Hot Cheetos Mozzarella Sticks (Print Version)

Spicy, cheesy Mozzarella sticks with a crunch. Perfect finger food for sharing at parties or game nights.

# Components:

→ Cheese

01 - 12 mozzarella cheese sticks

→ Coating

02 - 2 cups Flamin’ Hot Cheetos, crushed into fine crumbs
03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 1 tablespoon milk
06 - 1/2 teaspoon garlic powder

→ Frying

07 - Vegetable oil, for deep frying

# Directions:

01 - Arrange mozzarella cheese sticks on a tray and freeze for at least 30 minutes until firm.
02 - Pulse Flamin’ Hot Cheetos in a food processor or crush them in a zip-top bag until they form fine crumbs. Transfer to a shallow bowl.
03 - Place all-purpose flour in a second shallow bowl.
04 - In a third shallow bowl, whisk eggs with milk and garlic powder until fully blended.
05 - Working one at a time, dredge each mozzarella stick in flour, then immerse in the egg mixture, and roll in Hot Cheetos crumbs. Press gently to ensure the coating adheres. For intensified crunch, repeat the egg and crumb coating.
06 - Place coated mozzarella sticks on a tray. Freeze for an additional 15 minutes to set the coating.
07 - Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°C).
08 - Fry sticks in batches for 1–2 minutes until the coating is golden brown and crispy. Avoid overcrowding for consistent frying.
09 - Remove sticks with a slotted spoon and place on paper towels to drain excess oil. Serve warm with your preferred dipping sauce.

# Expert Advice:

01 -
  • Uses easy-to-find ingredients that most pantries already hold
  • Faster than oven baked appetizers and crispier too
  • Customizable heat level for spicy fanatics and milder palates
  • Fun and simple enough for beginners
02 -
  • Vegetarian friendly since it swaps meat for cheese
  • Ready to eat in under thirty minutes
  • Easy to double for parties or to make ahead and freeze
  • The bright color makes them a fun kid favorite
03 -
  • Always freeze before frying or risk cheese explosions
  • Double dip in the crumbs for an extra thick shell
  • Use a thermometer for your oil so you get shatteringly crisp sticks without oil soak
  • If you have leftovers which is rare reheat in a hot oven not the microwave for the best crunch

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