Instructions

• Remove the 1 lb mozzarella block from packaging and cut it width-wise (across the shorter side) into 1/2-inch-thick sticks. Set the sticks aside on a plate or tray in a single layer.
• Place the 3 cups plain panko breadcrumbs into a freezer-size plastic bag. Seal the bag, then crush the panko with a rolling pin until the crumbs are small but not powdery.
• Transfer the crushed panko to a wide, shallow dish. Add the spices and seasonings: 1/2 tsp garlic powder, 1/2 tsp dried basil, 1/2 tsp dried parsley, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp paprika, and 1/4 tsp onion powder. Stir to combine and set the dish of seasoned panko nearby.
• Put the 1/3 cup all-purpose flour in a separate shallow dish or into the empty (clean) bag you used to crush the panko. This will be the flour dredge.
• In another shallow bowl, whisk together the 3 large eggs and 1 tablespoon milk until uniform. This is your egg wash. Keep it beside the flour and panko stations.
• Arrange a baking sheet fitted with a baking rack (or a single-layer lined baking sheet) to hold breaded sticks. Work with 2–4 cheese sticks at a time to avoid crowding.
• Dredge each mozzarella stick in the flour, sealing the bag (if using a bag) or tossing in the dish until evenly coated. Shake off excess flour and transfer the floured stick to the egg wash.
• Dip the floured stick into the egg wash, letting excess drip back into the bowl, then transfer immediately to the seasoned panko. Using your hands or a spoon, press the panko firmly onto all sides so the crumbs adhere well. Place the coated stick on the baking rack in a single layer.
• After all sticks have one coat, repeat the coating: dip each panko-coated stick back into the egg wash (use the same bowl with the remaining beaten eggs) and then press again into the seasoned panko for a second coating. Place the double-breaded sticks back on the baking rack in a single, non-touching layer.
• Freeze the breaded sticks on the baking rack or a tray for 8–24 hours (this step is required so the cheese will not melt out during frying). If freezing longer than 24 hours, transfer the frozen sticks to a freezer-safe airtight container or freezer bag and remove excess air.
• When ready to fry, heat 2–3 inches of vegetable oil in a heavy-bottomed saucepan, Dutch oven, or frying pan to 350°F. Use a thermometer to maintain the temperature.
• Fry the frozen mozzarella sticks in batches (do not overcrowd) for about 1½–2 minutes per batch, turning as needed, until the coating is golden brown and the cheese inside is melted. Monitor and adjust the oil temperature between batches to keep it near 350°F.
• Remove fried sticks with a slotted spoon or tongs and drain in a single layer on paper towels.
• Serve immediately while warm with marinara sauce for dipping.