1-Crush the 1 ½ cups plain Panko breadcrumbs with a rolling pin until fine, then mix them with ½ teaspoon Italian seasoning, ½ teaspoon dried parsley, ¼ teaspoon garlic powder, ½ teaspoon ground black pepper, and ¼ teaspoon table salt.

2-In a shallow bowl, beat the 2 large eggs until well combined.

3-Place the ½ cup all-purpose flour in another shallow bowl.

4-If using a 1 lb whole milk mozzarella block, cut it widthwise into 15 sticks.

5-Dip each cheese stick first in the ½ cup all-purpose flour, shaking off excess for even coverage.

6-Next, dip the floured sticks into the beaten 2 large eggs, letting any excess drip off to ensure the coating sticks well.

7-Finally, coat the sticks fully with the Panko mixture, pressing gently for a thorough cover.

8-Arrange the coated sticks on a wire rack over a baking sheet and freeze for at least one hour to keep them intact during cooking.

9-For longer storage, transfer the frozen sticks to an airtight container.

10-To fry, heat 3 inches of vegetable oil in a medium saucepan to 350°F (175°C) and fry two sticks at a time for about one minute until golden brown.

11-Drain the fried sticks on paper towels and let the oil return to 350°F between batches.

12-Serve warm with marinara sauce for dipping, or try our pumpkin whoopie pies for a sweet contrast after your savory snack.