These Hash Brown Crusted Mozzarella Sticks are revolutionary—crispy, cheesy, and simply irresistible. Picture golden, crunchy hash browns all smothered in warm marinara sauce surrounding gooey, melty mozzarella. You will indeed want to create these ASAP. Ideal as a side dish for your next comfort-food feast, a snack attack fix, or even a fun appetizer!
Why You Will Love This Recipe
- Crispy on the outside, gooey within—the ideal tactile contrast in every mouthful.
- A Novel Approach on a Classic: Regular Mozzarella Sticks Appealing. But mozzarella sticks made from hash brown crust? Level two.
- Simple to Create—A few basic steps and a few ingredients can transport you to cheesy, crispy paradise.
- Perfect for Any Occasion—movie evenings, celebrations, or just because you deserve a treat!
Ingredients
Get these basic elements together to magic the kitchen:
- 1-1/2 cups Dehydrated Shredded Potatoes
- As Needed Hot Water
- ½ cup all-purpose flour
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt (Iodized can be used but sub only ¼ teaspoon)
- ¼ teaspoon Fresh Ground Black Pepper
- 4 each Mozzarella String Cheese Sticks
- 3 cups Vegetable oil for Frying
- ½ cup Canned Prepared Marinara Sauce
👉 Note: The recipe card below will show the ingredient measurements!
Making hash brown-crusted mozzarella sticks:
First: Hydrate the potatoes.
Arrange the shredded potatoes in a basin, immersing them by around one inch under hot water. Cover, then let them soak for ten minutes.
Second step: mix the coating for hash brown.
Really thoroughly drain the potatoes; you don’t want them overly wet! Add them then to flour, Italian seasoning, garlic powder, salt, and pepper. Break the potatoes somewhat with your hands; this will enable them to hold together more effectively.
Third step: get ready the mozzarella sticks.
To get eight smaller pieces, cut every mozzarella stick in half.
The fourth step is coating the mozzarella.
Press a tiny handful of the potato mixture around every mozzarella stick to form a thin ¼-inch coating. Check for any holes; else, the cheese may leak out during cooking!
Fifth step: relax.
While you heat the oil, place the coated mozzarella sticks uncovered in the refrigerator for five to ten minutes.
Step six: warm the oil.
Heat vegetable oil over medium in a deep saucepan or fryer till 365°F. Here a thermometer comes in really handy!
Seventh step: fry till golden.
Drop the mozzarella sticks gently into hot oil, cook for five to six minutes, rotating often until golden brown and crispy.
Step Eight: Empty and Present
Take them out of the oil, let them drain on a paper towel, then present them heated with warm marinara sauce for dipping!
Expert Advice on Creating the Perfect Hash Brown Mozzarella Sticks
- Don’t miss the freezing stage; it keeps the coating from separating in the oil and helps the potatoes stay to the cheese.
- After soaking, squeeze extra moisture from the potatoes; this will help them to be more crisp!
- Maintaining the proper temperature for the oil will help to prevent soggy conditions should it be overly cold. Too hot; they will scorch before the cheese melts.
- Make them hot; for a little spice, toss the potato mixture with cayenne pepper.
Methods of Serving
- Classic Style: Tucked under warm marinara sauce. Easy, great, and always a hit.
- Present them with garlicky aioli, ranch dressing, or perhaps a bit of spicy sriracha mayo. Dressed up.
- Party-Ready: Present them on a tray with several dips to create a striking appetizer display.
Make Ahead and Organization for Storage
Respecting Leftovers
Should you somehow have leftovers—doubtful but just in case—store them in an airtight jar in the refrigerator for up to three days.
chilling
On a baking sheet, freeze the uncooked mozzarella sticks; then, slide them into a zip-top bag. Fry straight from frozen; simply add a little more frying time—one minute or two!
Retreading
- Bake in an oven or air fryer at 375°F for five to seven minutes till crispy.
- Microwave: Not advised; they come out soggy.
- Want to get creative? Try adding these crispy mozzarella sticks to an Everything Bagel with marinara sauce for a cheesy breakfast sandwich!
FAQs
Could I substitute fresh shredded potatoes rather than dry ones?
Sure! But you’ll have to use a clean towel to eliminate all the extra moisture; else, they won’t stick correctly.
For fried foods, which oil is best?
Any neutral oil with a high smoke point performs well; suitable alternatives include vegetable oil, canola oil, or peanut oil.
Could I bake them rather than fry?
Yes! On a greased baking sheet, bake at 425°F for 15 to 20 minutes, turning halfway through. Though less crunchy than fried, they are still rather good!
How can I make sure they stay warm for a party?
Till ready to eat, keep them on a baking sheet in a 250°F oven! This preserves the cheese, crunchy without overdoing it.
And that is it. These completely scrumptious, crunchy, cheesy hash brown crusted mozzarella sticks are Serving them as a snack, appetizer, or party favorite will not change their impression. Trust me; you will want to create a double batch. 😉
Crispy Hash Brown Crusted Mozzarella Sticks
Equipment
- Deep Fryer or Heavy Pot
- Slotted Spoon
- Paper Towels
Ingredients
Hash Brown Coating
- 1 1/2 cups Dehydrated Shredded Potatoes Rehydrates to form the crispy crust
- As Needed Hot Water For rehydrating the potatoes
- 1/2 cup All-Purpose Flour Helps bind the potato mixture
- 1 tsp Italian Seasoning Adds a herby, savory kick
- 1/2 tsp Garlic Powder For a subtle garlicky flavor
- 1/2 tsp Kosher Salt Adjust if using iodized salt
- 1/4 tsp Fresh Ground Black Pepper Adds a slight spice kick
Cheese Filling
- 4 sticks Mozzarella String Cheese Cut in half for smaller sticks
For Frying & Serving
- 3 cups Vegetable Oil For deep frying
- 1/2 cup Canned Marinara Sauce For dipping
Instructions
- Place the shredded potatoes in a bowl and cover with hot water. Let them soak for 10 minutes to rehydrate.
- Drain the potatoes thoroughly and mix them with flour, Italian seasoning, garlic powder, salt, and black pepper.
- Cut each mozzarella stick in half to create 8 smaller pieces.
- Press a thin layer of the potato mixture around each mozzarella stick, ensuring no gaps are left.
- Chill the coated mozzarella sticks in the fridge, uncovered, for 5-10 minutes while heating the oil.
- Heat the vegetable oil in a deep pot or fryer to 365°F.
- Carefully fry the mozzarella sticks for 5-6 minutes until golden brown, turning occasionally.
- Drain on paper towels and serve hot with marinara sauce.