Mozzarella Sticks

Double-breaded mozzarella sticks frozen solid before frying — the freeze prevents cheese from rupturing, leaving a crisp coat and molten center.

12 mozzarella string cheese sticks (low-moisture, not fresh mozz)
1/2 cup all-purpose flour
2 large eggs, beaten with 1 tbsp water
1 1/2 cups Italian breadcrumbs (or panko + 1 tsp Italian seasoning)
1/4 cup grated parmesan
1 tsp garlic powder
1/2 tsp salt
Neutral oil for frying (about 4 cups)
Marinara for serving — Classic Marinara Sauce is the go-to; Quick Marinara Sauce or Weeknight Marinara work great too

1Cut cheese sticks — Cut cheese sticks in half for 24 pieces or leave whole.
2Set up stations — Arrange three bowls: flour / egg wash / breadcrumbs mixed with parmesan, garlic powder, and salt.
3Double bread sticks — Dredge each stick: flour → egg → breadcrumbs → egg again → breadcrumbs again. The double breading is non-negotiable — single coats leak.
4Freeze thoroughly — Freeze on a sheet pan at least 1 hour, ideally 2. Frozen solid is the goal.
5Heat oil — Heat oil to 350°F in a heavy pot (2–3 inches deep).
6Fry in batches — Fry in batches of 4–6 for 1–2 minutes, until golden. Don't walk away — the window between golden and rupture is short.
7Drain and serve — Drain on a rack, salt lightly, serve hot with marinara.

Make a big batch and keep them breaded in the freezer; fry straight from frozen anytime.
Air fryer: 390°F for 6–8 min from frozen, spray with oil first. Decent, not equal.
Fresh mozzarella has too much water — it will explode. Low-moisture only.
Servings not found in the source — set to 4.