Ingredients:

  • 14 low-moisture part-skim mozzarella cheese sticks
  • 0.5 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 large eggs
  • 2 tablespoons cold water
  • 1 cup panko breadcrumbs
  • 0.5 cup Italian-style fine breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon sea salt

Instructions:

  1. Set up a dredging station with three shallow bowls: Bowl 1 contains flour and cornstarch whisked together; Bowl 2 contains eggs whisked with water; Bowl 3 contains panko, Italian breadcrumbs, garlic powder, onion powder, oregano, and sea salt.
  2. Take a mozzarella stick and roll it in the flour mixture until fully white and dusty.
  3. Dip the floured stick into the egg wash, then roll it in the breadcrumb mixture until no cheese is visible.
  4. Perform the double-dredge: dip the breaded stick back into the egg wash and then into the breadcrumbs a second time to create a reinforced structural shell.
  5. Place all coated sticks on a parchment-lined baking sheet and freeze for 2 hours 30 mins until rock hard to the touch.
  6. To cook, fry in 350°F (180°C) oil for 1-2 minutes until deep golden and sizzling. Alternatively, preheat an air fryer to 400°F (200°C). Lightly spray the frozen sticks with oil and cook for 6-8 minutes until golden brown.
  7. Move to a wire rack for 2 minutes until the crust sets firmly.