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Ingredients
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Cheese & Prep
Breading
Frying & Finishing
Method
Cheese & Prep
Cut and freeze
Cut the mozzarella block into 12 uniform sticks, about 3 inches long by 0.5–0.75 inches thick. Place the sticks on a parchment-lined tray in a single layer and freeze for at least 1 hour (preferably 1.5–2 hours) until solid. Freezing prevents excessive melting during frying.
Set up dredging stations
Pour the cold milk into a shallow bowl. In another shallow bowl, beat the 2 large eggs until smooth. These will be used to help the breading adhere to the cheese.
Breading
Prepare dry mixes
Place the flour in a shallow wide dish. In a separate wide dish, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, salt, and black pepper; mix thoroughly.
Dredge and double-coat
Working one at a time from the frozen tray, dredge a frozen mozzarella stick in flour, shaking off excess. Dip into the milk, then into the beaten eggs, and finally press into the breadcrumb mixture to coat thoroughly. For a sturdier coating to reduce cheese leakage, repeat the egg and breadcrumb steps: dip coated stick into egg again and re-coat with breadcrumbs, pressing firmly. Place coated sticks back on a parchment-lined tray and return to freezer for at least 30 minutes (up to 2 hours) before frying; this further firms up the cheese and coating.
Frying & Finishing
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups depending on pot size). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 45–60 seconds.
Fry in batches
Fry the breaded mozzarella sticks in batches of 3–4, careful not to overcrowd the pot. Fry for about 1 to 1.5 minutes, turning gently, until the coating is golden brown. Do not overcook; prolonged frying will cause the cheese to leak. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or paper towels to catch excess oil.
Serve
Let the sticks rest for 1–2 minutes (they will be very hot). Serve immediately with warmed marinara sauce for dipping.