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Ingredients
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Cheese and Coating
Frying and Finishing
Method
Cheese and Coating
Prepare the cheese
Pat the block of soft white cheese dry with paper towels. Cut into 12 equal pieces (about 3 cm / 1¼ in thick sticks or squares). Dry the cut surfaces again so they hold the coating better.
Set up dredging station
Place the flour and cornstarch mixed together in a shallow bowl. Crack the eggs into a second shallow bowl, add the milk and whisk until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan (if using), salt, pepper, and garlic powder, stirring to distribute evenly.
Coat the cheese
One piece at a time: lightly toss a cheese piece in the flour-cornstarch mixture, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to fully coat. For an extra-crispy, double-coat: return to the egg wash and then again into the breadcrumbs. Place coated pieces on a tray and chill in the refrigerator for 15–20 minutes to help the coating set.
Frying and Finishing
Heat the oil
Pour oil into a heavy frying pan or a deep pot to a depth of about 2–3 cm (1 inch). Heat over medium-high until the oil reaches 170–180°C (340–355°F). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–40 seconds.
Fry the cheese
Working in batches (do not overcrowd), carefully add 3–4 coated cheese pieces to the hot oil. Fry for 1.5–3 minutes, turning gently with tongs or a slotted spoon, until golden brown and crisp on all sides. The cheese will stay mostly intact but heat through. If using double-coated pieces they may need the full 2–3 minutes. Remove to a paper-towel–lined tray to drain.
Keep warm and finish
If frying multiple batches, keep finished pieces on a baking sheet in a 90°C (200°F) oven to stay warm and crisp. Sprinkle with flaky salt while still hot and garnish with chopped parsley. Serve immediately with lemon wedges for squeezing over, and optional dipping sauces (e.g., marinara, honey, or a spicy mayo).
Safety and tips
Do not leave hot oil unattended. If the cheese leaks a little oil, that's normal; well-chilled and well-coated pieces will minimize leakage. For a lower-oil method, shallow-fry in a nonstick skillet with 3–4 tablespoons oil, turning frequently until crisp and heated through.