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Chilli Oil Mozzarella Sticks

If you love crispy, cheesy snacks with a spicy kick, these Chilli Oil Mozzarella Sticks with Coriander Ranch are everything you want out of a snack night. They’re crunchy on the outside, molten and stretchy in the middle, and finished with a fragrant chilli oil that adds warmth without overpowering the cheese. Paired with a cool, herby coriander ranch, this isn’t just another mozzarella stick - it’s a slightly unexpected upgrade that hits all the right notes.
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Ingredients Method

Ingredients
  

For the Mozzarella Sticks
  • 250 g mozzarella cut into 2–3cm pieces
  • Plain flour for coating
  • 200 g panko breadcrumbs
For the Batter
  • 50 g plain flour
  • 150 ml milk
  • 1 egg
  • Salt to taste
For the Chilli Oil
  • 1 cup neutral frying oil vegetable or canola
  • 2 tbsp chilli flakes
  • 1 tsp Chinese five spice
  • 1 tsp salt
  • 1 clove garlic minced
For the Coriander Ranch
  • 3 tbsp spring onion finely sliced
  • 3 tbsp fresh coriander finely chopped
  • 1 tbsp mayonnaise
  • 3 tbsp sour cream or Greek yoghurt
  • 2 tbsp buttermilk
  • 1 clove garlic minced
  • Salt to taste

Method
 

Prepare the Mozzarella
  1. Cut the mozzarella into 2–3cm sticks and pat dry. Set aside.
Make the Batter
  1. In a bowl, whisk together flour, milk, egg and a pinch of salt until smooth.
Crumb the Cheese
  1. Coat each mozzarella stick in flour.
  2. Dip into the batter, letting excess drip off.
  3. Roll in panko until fully coated.
  4. For extra hold, repeat the batter + panko step.
  5. Freeze for 30–45 minutes — this makes frying much easier.
Make the Chilli Oil
  1. Combine chilli flakes, five spice, salt and minced garlic in a heat-safe bowl.
  2. Heat oil in a small saucepan until shimmering (170–180 °C). Carefully pour hot oil over the spices. Set aside to cool.
Make the Coriander Ranch
  1. In a bowl, mix spring onion, coriander, mayo, sour cream, buttermilk, garlic and salt until smooth. Chill while you fry.
Fry the Mozzarella Sticks
  1. Heat oil to 170–180 °C. Fry frozen mozzarella sticks 3–4 at a time for 1–2 minutes until golden.
  2. Drain on paper towel.
Serve
  1. Drizzle or spoon chilli oil over the hot sticks. Serve immediately with coriander ranch.