Ingredients:

  • 1 lb low-moisture Mozzarella, cut into sticks (approx. 3x1/2 inches)
  • 1 cup All-Purpose Flour
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Freshly ground Black Pepper
  • 3 Large Eggs, lightly beaten
  • 2 Tbsp Whole Milk
  • 1 1/2 cups Panko Breadcrumbs
  • 1/2 cup Finely grated Parmesan Cheese
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Garlic Powder
  • Vegetable Oil, Canola Oil, or Peanut Oil (for frying)
  • 1 1/2 cups Marinara sauce (for serving)

Instructions:

  1. Cut the mozzarella into uniform sticks (approx. 3x1/2 inches). Pat them very dry with paper towels. Place on a lined tray and freeze for 20–30 minutes to firm up.
  2. Set up the three-part breading station: Dish 1: Whisk flour, salt, and pepper. Dish 2: Whisk eggs and milk together until uniform (egg wash). Dish 3: Mix panko, Parmesan, Italian seasoning, and garlic powder.
  3. Bread the sticks one by one: Dredge thoroughly in Flour (tap off excess), dip fully in the Egg Wash (let excess drip off), and press firmly into the Panko Mix, ensuring a thick, even coating on all sides.
  4. For an extra-secure crust, repeat the Egg Wash dip and Panko pressing (steps B and C) for a double coat. Place breaded sticks back on the tray.
  5. Place the finished sticks in the freezer for a final 15 minutes to set the crust completely before cooking.
  6. To fry: Heat oil in a heavy-bottomed skillet to 350°F (175°C). Fry sticks in small batches for 2–3 minutes until deep golden brown. Remove immediately and drain on a wire rack set over a baking sheet.
  7. Serve immediately while the cheese is molten hot, alongside warm marinara sauce for dipping.