The ultimate mozzarella stick recipe. The crispy, golden panko crust gives way to warm, melty, full flavor Tillamook Whole Milk Mozzarella inside for a satisfyingly gooey and crunchy appetizer.
Cut 16 oz block of Tillamook Whole Milk Mozzarella into 12 equal slices crosswise. Each slice should be about 3/8” thick. Place on a plate or baking sheet in the freezer until ready to dredge.
Get out three bowls. In the first bowl, mix together the flour, corn starch and salt. In the second bowl, whisk together three whole eggs. And in the third bowl, pour panko breadcrumbs.
Remove the cheese slices from the freezer and begin coating them one at a time. Dip the first slice into the egg mixture, then into the flour mixture, back into the egg mixture, and finally in the breadcrumbs. Make sure to fully coat the cheese.
If any of the cheese is showing through, repeat another coat of egg and panko.
Set each coated slice onto a plate or baking sheet and repeat until all slices have been coated.
Place the plate or tray back into the freezer and freeze for at least 1 hour.
Heat vegetable oil in a large pot on the stove to 350°F (177°C). Remove sticks from the freezer and carefully place into hot oil 2-3 at a time.
Fry for 4 minutes or until golden brown, carefully flipping with tongs or a spatula to ensure both sides are browned.
Remove from oil and place on a paper towel-lined plate or baking tray to absorb excess oil.
Sprinkle with flakey sea salt and serve while warm with a side of marinara sauce, vodka sauce, or ranch.
