Mozzarella sticks (second attempt, with recipe)

As you can see from the picture on my previous post, my first try at making mozzarella sticks didn't go so well. This time I did a better job of coating each stick. I also liked frying them in a pan rather than a deep-fryer.

In the picture to the left are the ones I made this time. I prepared eight but one had to be thrown out because it came apart in the oil. This is tricky to master.

*** Important note: The amounts of ingredients that I've listed below were enough for eight small sticks. Doubled or tripled amounts will be necessary depending on how many you want to serve. No matter how many you are making, I recommend only heating 1/4 inch of oil and frying eight to ten sticks at a time.

Ingredients/things you will need:

• 4 string cheese pieces (I used the Publix store brand reduced-fat mozzarella), cut in half to make 8 pieces of about 2 to 3-inch length
• 1 1/2 cups Italian-style breadcrumbs
• 2 1/2 tablespoons garlic powder
• 1/2 cup milk
• 2 large eggs
• 1 cup flour
• Enough vegetable oil to fill a large pan/skillet with about 1/4 of an inch of it
• I like to have three bowls: one for each step of the coating, and three plates: one for freezing the cheese sticks ahead of time, one for placing coated sticks on (while still coating others, before frying), and one for placing the finished sticks on.
• Paper towels, for blotting the sticks and wiping your fingers. The egg, flour, and crumb coatings will build up on your fingertips after every few dips.
• Salad tongs or a large slotted spoon for lifting the sticks out of the oil.

1. You will need to freeze the sticks for two to three hours ahead of time. This makes it less likely that they will melt during the frying. Unwrap them, place them on a plate, and carefully cut each one in half with a knife. Do not "saw" through them quickly or strands of cheese may tear off. Place the plate in the freezer.
2. When ready to prepare, pour the oil into the pan/skillet and heat it on medium-high heat. As always, watch hot oil carefully while you are cooking and be careful of possible splatters.

The coated sticks, before frying

3. Cover one plate with a double layer of paper towels. This is for placing the finished fried sticks on; the towels will catch some of the leftover oil.
4. Crack the eggs into a small bowl. Beat them, then whisk in the milk.
5. In a separate bowl, stir the bread crumbs and garlic powder together. Add the flour to a third bowl.

6. Remove the sticks from the freezer. Dip each one into the egg-milk mixture first, then coat them flour, then dip in the egg-milk mixture again. Coat them in the bread crumbs. Dip in the egg-milk one more time, then in bread crumbs a second time. Make sure that no areas of flour or cheese are showing - cheese will ooze out of these places later (again, see the picture on my previous post for an example of this).
7. By this time the oil should be simmering or showing faint moving "lines". Carefully add each stick to the pan/skillet. Use the tongs or spatula to turn each stick a bit, until each one becomes entirely golden-brown, then use the tongs or spatula to remove and place them on the paper towel-covered plate. Turn the oil's heat off immediately when finished.