TGI Fridays Fried Mozzarella Sticks Recipe

TGI Fridays Fried Mozzarella Sticks are pretty easy to make at home. Make them tonight for the kiddos or make for your next game watchin' party. Our TGI Friday's Recipe for their Fried Mozzarella Sticks tastes just like the real thing.

TGI Friday's Fried Mozzarella Sticks Recipe

  • 16 ounce block of Mozzerella Cheese, chopped into 16 sticks
  • 3 cup Panko Bread Crumbs
  • 1 tablespoon dried Oregano Leaves
  • 1 tablespoon dried Basil Leaves
  • 2 Eggs
  • 1/3 cup Flour
  • Enough Canola or Grapeseed Oil to cover the bottom of your pan by several inches
  • Marinara Sauce for dipping


  1. Make a breading station for your cheese sticks.  First is a plate with flour.  Second is a bowl with the two lightly beaten eggs, plus a splash of water.  The third station is a mix of panko and herbs.  Have a baking sheet ready to place the breaded sticks on when complete.
  2. Take each cheese stick and coat in with flour.  Dust off any excess, then bathe it in the egg mixture.  Finally, roll, press and coat it all over with the breadcrumbs.
  3. Freeze cheese for at least 4 hours, preferably overnight.  The cheese must be cold enough to resist melting in the hot oil, so patience really does pay.
  4. Heat several inches of oil over a medium high flame.  Place the handle of a wooden spoon to test temperature.  Once bubbles form around it, the oil is hot enough.  Place the sticks in the oil without overcrowding.  I do two batches.  Keep a careful watch, turning them when one side browns.  It takes about 3 minutes total.  Once golden brown, place them on a cooling rack over a baking sheet so excess oil can drip away.  You can lightly dust them with sea salt while hot if you like.
  5. Serve right away with marinara for a dipping sauce. (See the recipe book below)  
  6. Enjoy.

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Modern Sauces: More than 150 Recipes for Every Cook, Every Day
This is the book for cooks who want to take their cooking to a whole new level. 

Martha Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre—expressed in clear, short bites of information and through dozens of process photographs—delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire.

More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs such as maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional 55 recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant.

Modern Sauces is both an inspiration and a timeless reference on kitchen technique.


Photo of T.G.I. Friday's Fried Mozzarella Sticks is by Joseph Nicolia and is used by permission under the Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0) License.

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