1-Getting ready for cheese sticks starts with some simple prep work to set yourself up for success. Begin by slicing that 1-pound whole milk mozzarella block into even sticks, about 3 inches long and 1 inch thick, for the best results. Set up three shallow bowls: one with the ½ cup all-purpose flour, one with the beaten 2 large eggs, and one with the seasoned Panko mixture made from 1 ½ cups crushed Panko crumbs mixed with ½ teaspoon Italian seasoning, ½ teaspoon dried parsley, ¼ teaspoon garlic powder, ½ teaspoon ground black pepper, and ¼ teaspoon table salt.

2-Next, coat each cheese stick by dipping it first in the flour, shaking off any excess, then into the eggs, and finally rolling it in the seasoned Panko for a thorough cover. For extra crispiness, repeat the egg and Panko steps. If you need help with basic techniques, check out our essential baking tips for more ideas on prepping ingredients like this.

3-After coating, place the sticks on a wire rack over a baking sheet and freeze them for at least one hour to keep the cheese from leaking during cooking. Once frozen, heat vegetable oil in a pot to 350 degrees Fahrenheit and fry the sticks two at a time for about one minute until they’re golden brown. Drain them on paper towels and serve warm with marinara sauce. For a healthier twist, try baking at 415 degrees Fahrenheit on a lightly sprayed foil-lined sheet for 10 to 15 minutes, or air frying at 390 degrees Fahrenheit for 6 to 8 minutes, tossing halfway through.