Mozzarella Stick Waffles

5 from 1 vote

These mozzarella stick waffles are a fun twist on classic mozzarella sticks! Slices of mozzarella cheese are dipped into a savory Parmesan waffle batter, lightly coated in crispy panko breadcrumbs, and cooked until golden in a waffle maker. Serve them warm with marinara sauce for dipping for an easy, cheesy snack the whole family will love!

Prep Time10

Cook Time20

Total Time30

Course: lunch, Snack

Cuisine: American

Servings: waffle sticks

Author: Lily Payen

Ingredients

Waffle Base

5-6 oz low-moisture mozzarella cheese about 15 thin rectangular slices
½ cup all purpose flour
1 tsp baking powder
¼ tsp Italian seasoning
¼ tsp salt
2 tbsp finely grated Parmesan cheese
1 large egg
⅓ cup milk
1 tbsp mild-tasting oil

Parmesan-Panko Coating

⅓ cup plain panko breadcrumbs
2 tbsp finely grated Parmesan cheese
⅛ tsp garlic powder

US Customary - Metric

Instructions

Slice the mozzarella block into rectangular pieces that are about ¼-inch-thick.
In a medium bowl, whisk together the flour, baking powder, Italian seasoning, salt, garlic powder, and Parmesan cheese.
In a separate large bowl, whisk together the milk, egg, and oil until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined. The batter should be thick enough to stick to the mozzarella pieces, but still easily dippable. If it seems too thick, add milk 1 teaspoon at a time until it reaches the right consistency.
In a separate shallow bowl, combine the panko breadcrumbs, Parmesan cheese, and garlic powder.
Dip one slice of mozzarella into the waffle batter, making sure it is fully coated on all sides. Lift the coated mozzarella out of the batter and allow any excess to drip off for a few seconds.
Place the coated mozzarella onto a preheated, lightly greased waffle maker and sprinkle a little of the Parmesan-panko mixture on top. If you prefer a crispier coating on all sides, you can lightly roll the battered mozzarella in the breadcrumb mixture before placing it in the waffle maker.
Close the waffle maker gently without pressing down and cook for about 3.5 to 4 minutes, or until the waffle coating is golden and cooked through. Repeat with the remaining mozzarella slices. Serve warm with marinara sauce on the side for dipping.

Notes

Use low-moisture mozzarella cheese. A block of low-moisture mozzarella works best for these waffles because it holds its shape better than fresh mozzarella and contains less excess moisture. I recommend slicing the cheese into rectangles that are about ¼-inch-thick so that you get a good balance of cheese and waffle coating in every bite. Mozzarella string cheese sticks can also work! Just slice the string cheese in half lengthwise to make thinner pieces before dipping them into the waffle batter.
Keep the mozzarella cold before dipping. Cold mozzarella gives the waffle batter a little more time to cook before the cheese completely melts. If you notice the cheese leaking out too quickly, try placing the sliced mozzarella in the freezer for a few minutes before coating.
Make sure your waffle maker is fully preheated. A hot waffle maker helps the batter set quickly around the mozzarella and gives the outside a golden finish.
Don't overload the breadcrumbs. Sprinkle a little of the Parmesan-panko mixture over the battered mozzarella once it's in the waffle maker, or lightly roll it in the mixture before cooking. Avoid adding too much so the waffle batter can still expand properly.
Avoid overcooking. The mozzarella will melt as the waffle coating cooks, so avoid leaving the waffles in the waffle maker for too long. Start checking around 3 minutes and remove them once the coating is golden and cooked through.
I used a Dash mini waffle maker to make these mozzarella stick waffles, but you can also use a full-sized waffle maker or a multi-mini waffle maker to cook multiple pieces at once. Cooking times may vary depending on the waffle maker.

Nutrition

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