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Cold-Smoked Mozzarella Sticks with Maple Honey Habanero Glaze

Smoky, crispy, and packed with sweet heat! One person at our Super Bowl party said she was going to add this recipe to her “forever menu” of the best things she has ever eaten (looking at you Katryna!)!
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Servings: 6 people
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 1 block Mozzerella sliced into 1/3 inch thick chunks
  • 1/4 cup Yonedas Buttery All Purpose Seasoning
  • 1 1/2 cup Bread Crumbs Gluten Free
  • 4 large Eggs
  • 1/2 cup Whole Milk
  • 2 L Canola Oil
  • 1/2 cup Heath Riles Maple Honey Habanero Rib Glaze

Method
 

  1. Cold Smoke the Cheese:
    Set up your smoker for cold smoking (under 80°F). Use a mild wood like applewood or cherry.
    Place mozzarella sticks on a wire rack and smoke for 20minutes to infuse flavour.
    Transfer to the freezer for 30 minutes to firm up before breading.
  2. Prepare the Breading Station:
    In one bowl, mix flour with ½ cup of Yonedas Buttery All Purpose Seasoning.
    In a second bowl, whisk eggs and milk.
    In a third bowl, combine gluten-free bread crumbs with the remaining Yonedas Buttery All Purpose Seasoning.
  3. Bread the Mozzarella Sticks:
    Roll each smoked cheese stick in seasoned flour, then dip into egg wash, and coat with gluten-free breadcrumbs.
  4. Repeat for a double coating to ensure crispiness.
    Freeze for at least 1 hour before frying.
  5. Fry to Perfection:
    Heat oil to 375°F (190°C).
    Fry cheese sticks in batches for 1–2 minutes, until golden brown.
    Remove and drain on a paper towel.
  6. Glaze and Serve:
    Warm the Heath Riles Maple Honey Habanero Rib Glaze in a small saucepan.
    Brush or drizzle over the hot mozzarella sticks.
  7. Serve immediately with your favorite dipping sauce (marinara, ranch, or extra glaze).
    Pro Tip: Serve with a side of smoked marinara sauce for anextra punch of BBQ flavour!

Notes

Mozzarella Sticks FAQ
  1. How do I keep my mozzarella sticks from leaking cheese when frying?
The key is freezing them solid before frying. Mozzarella melts quickly, so freezing for at least 1 hour (or ideally overnight) helps prevent leaks. Also, make sure to double coat with breadcrumbs for extra protection.
  1. Can I use fresh mozzarella instead of string cheese?
Yes, but fresh mozzarella contains more moisture, which can make frying trickier. If using fresh mozzarella, slice it into sticks and pat dry thoroughly before breading. Freezing becomes even more important to prevent cheese loss.
  1. What’s the best oil for frying mozzarella sticks?
A neutral, high-smoke-point oil like vegetable oil, canola oil, or peanut oil is best. Heat the oil to 375°F (190°C) for a crispy exterior without overcooking the cheese.
  1. Can I bake or air-fry mozzarella sticks instead of deep-frying?
Yes!
  • Air Fryer: Preheat to 390°F (200°C), spray the sticks lightly with oil, and cook for 5–7 minutes, flipping halfway.
  • Oven: Preheat to 400°F (200°C), place on a parchment-lined tray, and bake for 8–10 minutes, flipping once.
  1. How do I make gluten-free mozzarella sticks?
Substitute gluten-free flour and gluten-free bread crumbs in the breading. Panko-style gluten-free crumbs work best for crispiness.
  1. Can I season the breading for extra flavor?
Absolutely! Adding Yonedas Buttery All Purpose Seasoning, garlic powder, smoked paprika, or Italian seasoning to the breadcrumb mix enhances flavor.
  1. Why did my breading fall off during frying?
To prevent this:
  • Pat the cheese dry before breading.
  • Press the breading firmly onto each layer.
  • Double coat by dipping in egg and breadcrumbs twice.
  • Freeze thoroughly before frying.
  1. How long can I store homemade mozzarella sticks?
  • Uncooked: Store breaded sticks in an airtight container in the freezer for up to 3 months.
  • Cooked: Store leftovers in the fridge for 2–3 days and reheat in an air fryer or oven for best results.
  1. What sauces pair best with mozzarella sticks?
Classic choices include marinara sauce, ranch dressing, or spicy dips like Heath Riles Maple Honey Habanero Rib Glaze for a sweet-heat kick.
  1. Can I use different cheeses?
Yes! While mozzarella is best for stretchiness, you can try:
  • Cheddar (sharper flavor, less stretch)
  • Pepper jack (spicy and melty)
  • Provolone (mild and creamy)