Ingredients:

  • 16 low-moisture part-skim mozzarella string cheese sticks
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon whole milk
  • 1 cup Italian seasoned breadcrumbs
  • 0.5 cup unseasoned Panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon sea salt
  • 2 cups canola oil for frying

Instructions:

  1. Setup the dredging station: Place flour in the first bowl. Whisk eggs and milk in the second bowl. In the third bowl, combine Italian breadcrumbs, Panko, garlic powder, oregano, paprika, and sea salt.
  2. Coat the cheese sticks: Take a cold mozzarella stick and roll it in the flour, shaking off any excess. Dip the stick into the egg wash, then roll it in the breadcrumb mixture until fully covered.
  3. Perform a double-dredge: Dip the breaded stick back into the egg wash and then back into the breadcrumb mixture for a second coat. This ensures a thick shell that prevents leaking.
  4. Freeze the sticks: Place the breaded sticks on a parchment-lined baking sheet and freeze for at least 2 hours. This is critical to prevent the cheese from melting before the crust crisps.
  5. Fry the sticks: Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry the sticks in small batches for 1-2 minutes until mahogany brown. Remove and drain on a wire cooling rack.