Mozzarella string cheese
flour
eggs
Italian-seasoned breadcrumbs
safflower oil (1 gallon for a traditional fryer)
fryer or electric skillet
marinara sauce for dipping
Cut cheese sticks into thirds, place sticks in a plastic bag and chill in freezer for at least 2 hours.
Set up an assembly line of three wide bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Dredge cheese sticks first in flour (tap off any excess), then egg (covering completely), and then breadcrumbs. Place on a plate or cookie sheet, then return them to the freezer for half an hour. If you have the time, the cheese sticks are especially good if you chill them, then give them a second coating of everything, then chill them one more time.
Bring oil to 375°F in fryer or electric skillet. Fry 3-5 cheese sticks at a time, for 3-4 minutes or just until golden brown (you may need to flip them). Fryers vary a little bit… if you have several “blow-outs” (where cheese starts leaking out into the oil before the coating is browned), then chill the sticks a little longer, turn the heat up a little, and cook them for a shorter amount of time.
Serve with warmed marinara sauce for dipping.
Time to make: ~30 minutes, plus 2+ hours to chill
Source: James & Angela Hoffman