Mozzarella Sticks

Method

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1. Combine the panko, dried breadcrumbs, herbs, garlic powder, salt and pepper in a shallow dish. Put the flour in a second and the beaten egg in a third.

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2. Coat each cheese baton in flour, then egg, then breadcrumbs, pressing firmly.

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3. Now repeat the egg and breadcrumb stages a second time, making sure the ends are fully sealed.

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4. Lay the sticks on a lined tray and freeze for at least 2 hours, or overnight. They must be frozen solid.

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5. Heat the oil to 190°C / 375°F.

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6. Fry four at a time, straight from the freezer, for 60 to 90 seconds until deep golden.

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7. Watch them closely — the moment you see cheese starting to bulge, take them out.

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8. Drain on a rack for 1 minute, then serve immediately with warm marinara for dipping.

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Chef’s Tips

• Frozen solid, and fried hot and fast. Both halves of that are non-negotiable.
• Low-moisture block mozzarella only. Fresh mozzarella in brine will explode.
• Seal the ends thoroughly during breading. That is where leaks start.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

Pairing Suggestions

• Warm marinara sauce
• Ranch dressing, if you prefer
• A cold beer

Storage & Reheating

Breaded sticks keep 3 months frozen and are fried from frozen. Fried ones must be eaten immediately.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.