• Cut and trim Mozzarella cheese balls into 1-inch thick sticks.

Preparation

• Prepare three mixing bowls.

  Mix salt, pepper, sweet paprika, chicken stock powder, and flour in the first bowl.

  Beat the eggs slightly in the second and pour Panko breadcrumbs into the third bowl.
• Start dredging by coating the Mozzarella sticks in the flour mix, shaking off any excess, submerging them in the egg, then dipping them in the breadcrumbs.
• Place the coated Mozzarella sticks evenly on a plate, then put them in the freezer for 30 minutes.

Frying

• Pour in cooking oil, making sure there is enough to submerge the Mozzarella sticks completely. Heat the oil to 392-428℉ (200-220°C).
• Gently drop the Mozzarella sticks into the pan, away from yourself, to avoid any splashes from the hot oil.
• Cook quickly until golden without turning. It will take around 30 seconds – 1 min; longer than that, you will start to see the Mozzarella cheese melt and leak out of the coating, which can be very messy.
• Using tongs to pick the Mozzarella sticks up gently, move them to a cooling rack or rest them on a plate with some paper towel to absorb the excess oil.