Smoked Cheese Sticks Recipe
This Smoked Cheese Sticks recipe takes mild, creamy cheese and layers it with gentle smoke for a snack that’s rich, savory, and slightly rustic. The smoking process is straightforward and adds tons of flavor without melting the sticks into mush. Perfect for boards, party trays, or fridge snacking, the recipe includes simple setup details, timing tips, and wood pairings to get that balanced smokiness every time.
Servings: 4
Ingredients
- 1 lb Mozzarella Cheese low-moisture, block
- 1 cup All-Purpose Flour
- 2 large Eggs
- 2 tbsp Milk
- 2 cups Panko Bread Crumbs
- 1 tsp Kosher Salt
- 1 tsp Paprika
- 0.5 tsp Garlic Powder
- 1 qt Vegetable Oil
- 2 cups Wood Pellets apple or mild fruitwood
Instructions
- Cut the mozzarella into sticks about 3 inches long and 1 inch thick so they hold their shape during smoking and frying.
- Cold-smoke the cheese at under 90°F for 1 to 2 hours using mild wood pellets, then rest it in the refrigerator for at least 8 hours.
- Set up a breading station with flour in one bowl, eggs mixed with milk in another, and panko combined with salt, paprika, and garlic powder in a third.
- Coat each cheese stick in flour, dip it into the egg mixture, then press it firmly into the seasoned panko.
- Repeat the egg and panko coating once more, then freeze the breaded sticks for 30 to 60 minutes until very firm.
- Heat the oil to 350°F and fry the sticks in small batches for 60 to 90 seconds until golden.