Nashville Hot Mozzarella Sticks in the Pressure Cooker
A spicy, cheesy snack made easy and extra crispy using your pressure cooker for prep and that signature Nashville heat blend.
Equipment
- 1 Mixing bowl for spice mix and dredging setup
- 1 Pressure cooker or deep skillet to heat oil
- 1 Baking sheet for freezing the coated sticks
Ingredients
Main Ingredients
- 16 oz Low moisture mozzarella cheese block
- 1 cup All-purpose flour
- 4 Eggs
- ¼ cup Cold water
- 2 cups Panko bread crumbs
- 1 cup Hot frying oil for frying
- 1 teaspoon Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Chili powder
- 2 teaspoon Brown sugar
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
Instructions
Instructions
- Cut mozzarella block into sticks about 3 inches long and ½ inch thick.
- Set up three shallow bowls: flour, beaten eggs mixed with water, and panko.
- Coat each stick in flour, dip in egg mixture, and cover with panko. Repeat egg and panko for double coating.
- Place coated sticks on a baking sheet and freeze for at least 1 hour until firm.
- Mix paprika, cayenne, chili powder, and brown sugar in a bowl for the seasoning.
- Heat frying oil in a pan or deep skillet to 350°F (175°C).
- Fry sticks in batches for 1–2 minutes until golden and crispy.
- Drain on paper towels immediately after frying.
- While still hot, sprinkle seasoning mix over fried sticks for Nashville flavor.
Notes
Freeze cooked extras and reheat in the oven or air fryer for a crispy leftover snack. Avoid microwaving to preserve texture.