Place the Mozzarella Sticks in the freezer for 30 minutes.
200 g Low-Moisture Mozzarella
In a shallow dish, combine the flour and salt.
½ cup plain flour, ½ tsp salt
In another shallow dish, combine the beaten eggs.
2 eggs
In a third shallow dish, combine the breadcrumbs, Parmesan cheese and garlic powder.
1 cup breadcrumbs, ¼ cup Parmesan, 1 tsp garlic powder
Remove the Mozzarella Sticks from the freezer and dip them in the flour mixture, shaking off any excess.
Dip the flour-coated cheese sticks in the beaten eggs, making sure they are coated on all sides.
Finally, coat the sticks in the breadcrumb mixture, pressing the breadcrumbs onto the cheese to ensure a good coating.
Heat the vegetable oil in a deep-fryer or large pot to 190°C (375°F).
vegetable oil
Carefully add the breaded Mozzarella Sticks to the hot oil, a few at a time, and fry for 1-2 minutes, or until they are golden brown.
Remove the sticks from the oil and place them on a paper towel to drain.
Serve immediately with Marinara Sauce for dipping.
Marinara Sauce
Notes
One of the most important things to remember when making Mozzarella Sticks is to freeze the cheese before breading and frying. This will help the cheese hold its shape and prevent it from melting too quickly when it is fried.
You can also experiment with different coatings and spices to customise the flavour of the dish.