This Smoked Mozzarella Sticks recipe adds a smoky flavor twist to a classic dish. Mozzarella slices are cold-smoked for two hours on a Yoder Smokers YS640s Pellet Grill using an A-MAZE-N Tube Smoker, then breaded with a seasoned panko and brisket rub mixture. After being coated in an egg wash and flour, the mozzarella sticks are fried until golden brown in hot oil. Serve them with a tangy dipping sauce made from mayonnaise, Kozlik’s Triple Crunch mustard, and buttermilk for an irresistible appetizer.
Smoked Mozzarella Sticks
Tom Jackson
Rated 5.0 stars by 2 users
Category
Appetizer
Cuisine
American
Servings
8
Prep Time
10 minutes
Cook Time
90 minutes
Calories
379
Get ready to take your snack game to a whole new level with these Smoked Mozzarella Sticks! Imagine the classic mozzarella sticks you love, but with a smoky twist that makes them irresistibly flavorful. Cold-smoked on a Yoder Smokers Pellet Grill, the mozzarella takes on a subtle smokiness before being coated in a crispy panko and brisket rub breading, then fried to golden perfection. Dip them in a tangy, creamy sauce made with mayonnaise, mustard, and buttermilk, and you've got the ultimate snack or party appetizer. Whether you're impressing guests or indulging solo, these smoked mozzarella sticks will have everyone coming back for more!
Ingredients
-
8 oz mozzarella, sliced 1/4” thick
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2 eggs, beaten
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2 tbsp half and half
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1 cup flour
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1 cup panko breadcrumbs
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1 tbsp Cattleman’s Grill Lone Star Brisket Rub
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2 cups neutral flavored oil for frying
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1/2 cup mayonnaise
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2 tbsp Kozlik’s Triple Crunch
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1-2 tbsp buttermilk
Directions
Press the power button on the Yoder Smokers YS640s Pellet Grill, but do not press the start button. This will allow the fans to push air through the grill without igniting a fire.
Fill an A-MAZE-N Tube Smoker with the wood pellets of your choice. Place the tube on the bottom left side of the Yoder Smokers YS640s Pellet Grill and light the pellets with a torch. When the pellets are well ignited blow out the fire. Place the sliced mozzarella on a Frog Mat and transfer to the second shelf of the grill.
Cold smoke the cheese on Yoder for 2 hours. Remove and refrigerate until use.
Whisk eggs and half and half. Place in a bowl. Place flour in a bowl. Place panko and Cattleman’s Grill Lone Star in a bowl and mix.
Heat the frying oil 375ºF in a Lodge 12” Cast Iron Skillet.
Fry the breaded creese on both sides until golden brown, about 2 minutes each side. Transfer to a wire rack over a sheet pan to drain the oil.
Whisk the mayonnaise and Kozkik’s Triple Crunch. Continue whisking
while thinning with buttermilk to desired consistency.
Serve the smoked mozzarella sticks with the dipping sauce.
Recipe Note
Other Recipes You Might Enjoy:
Too Easy: Smoked Cream Cheese Chow Chow
Recipe Highlights and Insights:
Mozzarella sticks combine Italian cheese-making traditions with American culinary innovation. While mozzarella cheese originated in Italy as early as the 12th century, the idea of frying cheese dates back to medieval France. The modern mozzarella stick likely emerged in the U.S. in the 20th century, when low-moisture mozzarella, ideal for frying, became widely available. By the 1970s and 1980s, mozzarella sticks were popular in American bars and restaurants, often served with marinara sauce. Today, they’re a beloved appetizer, blending Italian roots with American creativity.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 379
- Fat
- 23.3 grams
- Saturated Fat
- 6.8 grams
- Cholesterol
- 119 milligrams
- Sodium
- 323 milligrams
- Carbs
- 24.5 grams
- Fiber
- 4.3 grams
- Sugar
- 3 grams
- Protein
- 20.1 grams
