Ingredients

• 12 mozzarella sticks (string cheese) or 350 g block, cut into 1×9 cm batons
• Flour dredge: ½ cup flour, ½ tsp salt, ½ tsp black pepper
• Egg bath: 2 eggs + 1 tbsp milk
• Spiced crumb: 1 cup panko + ½ cup fine breadcrumbs, ¼ cup grated Parmesan, 1 tsp smoked paprika, ½–1 tsp chili flakes, ½ tsp garlic powder, ¼ tsp onion powder, ¼ tsp ground cumin (or 1 tsp za’atar), pinch salt
• Neutral oil for frying (or spray oil for air-fryer)
• Smoky marinara dip: 1 cup tomato sauce, 1 tbsp olive oil, 1 grated garlic clove, ½ tsp smoked paprika, pinch sugar, salt to taste
• Garlic-chili aioli (optional): ½ cup mayo, 1 tsp lemon juice, 1 small grated garlic clove, 1–2 tsp chili crisp or hot sauce

Method

1. Set up: Line a tray. Arrange three bowls—flour mix, egg bath, spiced crumb.
2. Double coat: Dredge cheese in flour → egg → crumbs → back to egg → back to crumbs. Press to adhere. Place on tray.
3. Freeze: 30–60 minutes until firm. Non-negotiable for zero blowouts.
4. Fry: Heat oil to 175°C / 350°F. Fry 45–75 sec, turning, until deep golden. Drain on rack.
5. Air-fryer option: 200°C / 400°F, 6–8 min, turning once; spritz lightly with oil.

Craft cues: Cheese leaking? Not frozen enough or oil too cool. Pale + greasy? Raise heat or fry shorter. Too mild? Increase chili or add a pinch of cayenne to crumbs. Extra crisp? Fry in small batches; don’t crowd.