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Open the cheese strings, arrange on a cutting board covered with parchment paper, and place in the freezer for at least 2-3 hours.
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Combine flour and cornstarch in a small bowl shallow bowl.
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Combine the Italian breadcrumbs, smoked paprika, Panko bread crumbs and dried Italian herbs in a separate shallow bowl.
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In third shallow bowl, whisk eggs and olive oil until well combined.
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Dip each cheese stick into the egg mixture, then gently roll into the flour mixture.
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Dip back into the egg mixture and now into the Panko mixture, pressing the crumbs on each piece of cheese until coated.
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Arrange on a cutting board covered with parchment paper. Place in the freezer for 30 minutes.
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Preheat oil to 350°F in a deep skillet.
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In small batches, fry the cheese sticks into the hot oil for about 2 minutes or just until browned. Do not overcook or the cheese will leak out.
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Serve hot with warm pasta sauce.