Makes 4 servings, 4 pieces per serving

¼ cup all-purpose flour

¼ tsp fresh ground black pepper

¼ tsp fine salt

1 egg

1½ tbsp half and half

1 cup panko bread crumbs

1 tbsp dried parsley flakes

¼ tsp paprika

¼ tsp onion powder

¼ tsp garlic powder

8 pieces string cheese, wrappers removed

1 cup marinara sauce

2-3 cups peanut oil

Mix flour, salt and pepper in a small bowl.  In a separate bowl, whisk eggs with half and half.  In another bowl, combine panko bread crumbs with parsley, paprika, onion and garlic powder.

Slice string cheese pieces in half crosswise, for a total of 16 pieces.

One piece at a time, roll mozzarella sticks in flour with one hand (dry hand) and shake off excess, then dunk in egg/milk mixture with the other hand (wet hand), then place in panko crumbs (dry hand again).  Scoop crumbs all over the mozzarella stick with your dry hand and press firmly to adhere.  Gently grasp the ends and place in a single layer on a plate. Repeat until all mozzarella sticks are coated, leaving space in between pieces on the plate.  Place the plate on a flat surface in the freezer for 20 to 30 minutes if you can wait that long.

Preheat oven to 250 degrees and line a plate with three or more layers of paper towels.  Put marinara sauce on the stove in a small covered pan to heat.  Heat 1½ inches peanut oil in a Dutch oven over medium to medium-high heat. When oil is hot, add mozzarella sticks four at a time. Watch closely and roll over gently once lightly browned.  Total cooking time should take less than two minutes.  If cheese bubbles and leaks, they’ve been in too long!

Remove from oil with slotted utensil to paper towel-lined plate, keeping earlier batches warm in the oven.

Serve immediately with hot marinara sauce in a ramekin for dipping, being careful not to burn your tongue like I did!