- ACTIVE TIME25 minutes
- TOTAL TIME1 hour 25 minutes
Ingredients
Makes about 24 pieces
1
pound low-moisture mozzarella (preferably Polly-o)
¾
cup all-purpose flour
3
large eggs
3
tablespoons whole milk
2
cups panko (Japanese breadcrumbs)
1½
teaspoons garlic powder
1½
teaspoons onion powder
1
teaspoon dried basil
1
teaspoon dried oregano
1
teaspoon dried parsley
1
teaspoon dried thyme
Vegetable oil (for frying; about 6 cups)
Kosher salt
Spicy Marinara Sauce (for serving)
SPECIAL EQUIPMENT
A deep-fry thermometer
Preparation
- Step 1Cut mozzarella into 3x½” pieces. Place flour in a shallow bowl. Whisk eggs and milk in another shallow bowl. Mix panko, garlic powder, onion powder, basil, oregano, parsley, and thyme in a third bowl.Step 2Working with one piece of mozzarella at a time, dredge in flour, shaking off excess. Dip in egg mixture, then coat in panko mixture, pressing to adhere. Repeat steps for a second coating. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with remaining mozzarella. Transfer rack with mozzarella to freezer and freeze at least 1 hour.Step 3Fit a large pot with deep-fry thermometer and pour in oil to come 2″ up sides. Heat oil over medium-high until thermometer registers 350°. Working in batches, fry mozzarella, turning occasionally, until golden brown and crisp, 2–2½ minutes. Transfer to a paper towel-lined plate and season with salt while still hot. Serve with Spicy Marinara Sauce.Do Ahead: Mozzarella sticks can be breaded 3 days ahead; transfer to airtight freezer bag and keep frozen.
