Slice the block of Mozzarella cheese into ½-inch thick sticks, about 3-inch tall. They will be more rectangular in shape than square (see photos in the post). You should get about 20-22 pieces.

Create a coating station with a bowl for the eggs and a bowl for the breadcrumbs. Whisk the eggs with a tablespoon of water and ¼ teaspoon salt. Stir the ¼ teaspoon salt, black pepper, grated Parmesan, Italian seasoning, garlic powder and onion powder into the breadcrumbs.

Dip a stick of cheese into the egg and let the excess drip off into the bowl. Coat it in the breadcrumbs, shake off the excess and set on a tray. Repeat with the remaining cheese sticks.

Repeat the process for a second coating - first egg, then breadcrumbs. Two coats is good, but if you can do three, even better. You want to get a sufficient thickness of the breadcrumb shell so the cheese won’t leak out during frying.

Place the tray of breaded cheese sticks into the freezer for at least two hours. After this you can either prepare to fry them, or place into a freezer bag and store for up to 3 months.

Frying: Heat 2-3 inches of canola oil to 365-370 degrees in a deep fryer or dutch oven.

Fry the frozen mozzarella sticks in batches for 2 minutes, or until golden brown. Don’t overcrowd the pan - They should have plenty of room around them as they cook.

Drain on paper towels for a few minutes, then serve hot with marinara or your dipping sauce of choice.