Ingredients:

  • 16 sticks low-moisture part-skim mozzarella string cheese (28g each)
  • 0.5 cup all-purpose flour (65g)
  • 2 large eggs
  • 2 tbsp whole milk (30ml)
  • 1 cup Italian seasoned breadcrumbs (100g)
  • 0.5 cup Panko breadcrumbs (50g)
  • 1 tsp garlic powder (5g)
  • 1 tsp onion powder (5g)
  • 0.5 tsp dried oregano (2.5g)
  • 0.25 tsp smoked paprika (1.5g)
  • 3 cups neutral vegetable oil for frying (approx 80g absorbed)

Instructions:

  1. Set up a dredging station with three shallow bowls: one with all-purpose flour, one with the eggs and milk whisked together, and one with the Italian breadcrumbs, Panko, and spices mixed thoroughly.
  2. Unwrap the mozzarella sticks and roll each one in the flour, shaking off any excess until lightly coated.
  3. Dip the floured cheese stick into the egg wash, then roll it in the breadcrumb mixture, pressing firmly to ensure the crumbs adhere.
  4. Perform the double-dredge by dipping the coated stick back into the egg wash a second time, then rolling it once more in the breadcrumb mixture to create a pressurized seal.
  5. Place the breaded sticks on a parchment-lined baking sheet and freeze for at least 2 hours until solid. This step is mandatory to prevent the cheese from melting too quickly.
  6. Heat oil in a heavy-bottomed Dutch oven to 350°F (177°C). Drop 3-4 sticks at a time and fry for 1 minute per side until deep golden brown.
  7. Drain on a wire cooling rack for 1-2 minutes before serving to allow the heat to finish softening the core.