Slice the mozzarella block into 1/2-inch thick sticks and keep them cold. If they feel soft, freeze for 30 minutes to firm up.

Set up a breading station: place flour in a shallow dish, beaten eggs in a bowl, and mix toasted panko with regular breadcrumbs. You can season with optional spices if you like.

Dredge each mozzarella stick in flour, tapping off the excess. Then dip it into the egg wash, making sure to coat it evenly. Finally, roll it thoroughly in the breadcrumb mixture, pressing lightly to help it stick.

Place the breaded sticks on a tray and freeze for at least 30 minutes. This step keeps the cheese from melting too quickly while frying.

Heat the vegetable oil in a deep pan or fryer to 180°C (356°F). Use a thermometer to monitor the temperature. Wait until the oil is shimmering and crackling when you add a breadcrumb.

Carefully lower a few mozzarella sticks into the hot oil using tongs. Fry for 2-3 minutes, turning once, until golden brown and crispy on all sides.

Remove the fried sticks with tongs and place them on paper towels to drain excess oil. Let them rest for 2 minutes to let the cheese set slightly.

Serve immediately with dipping sauces like marinara or spicy aioli. Enjoy the crispy outside and gooey, cheesy inside!