This is one of our favorite football party appetizers. They can be assembled ahead, placed in the freezer, and fried up when your company arrives. Freezing them also helps the cheese from seeping out when frying. This is a Giada De Laurentiis recipe. I plan on creating a baked version using a breadcrumbs and panko coating soon! Oven Baked Panko & Italian Breadcrumb Mozzarella Sticks
2 (16 oz) blocks mozzarella cheese
1 1/2 cups Italian style dried breadcrumbs
1/2 cup grated parmesan, plus more for garnish
1/4 tsp garlic powder
1/2 tsp kosher salt
1 cup canola or vegetable oil
Cut the mozzarella into 4 x 1/2 inch sticks.
In a pie dish or other shallow baking dish, stir together the breadcrumbs, parmesan, garlic powder, and salt.
In a separate pie dish, add the eggs and beat well.
Line a baking sheet with foil.
Dip the mozzarella sticks into the beaten eggs, then roll around in the breadcrumb coating. Place on prepared baking sheet. Repeat with all mozzarella sticks.
Repeat the process again and place back on baking sheet. Cover with plastic wrap and place in freezer for 2 hours up to 2 days. This will make the cheese firmer so it doesn't melt out of the coating when frying.
When ready to eat, heat the canola or vegetable oil over medium heat. Shallow fry on both sides until golden brown, about 1 minute each side. If the cheese begins to ooze out before coating is brown, remove pan from heat and decrease to medium low. Remove to paper towel lined plate and sprinkle with grated parmesan cheese.
Arrange on serving platter and serve with your favorite dipping sauces...marinara, wing sauce, buttermilk garlic dressing.