Mozzarella Sticks

Direction :

Cut mozzarella:
Cut mozzarella lengthwise into 1/2-inch-thick slices, then cut again into 4-by-1/2-inch sticks.
Set out dishes with flour, eggs, and breadcrumbs:
Place flour in a shallow dish; season with salt and pepper. Whisk eggs with 1 tablespoon water in a separate dish; season with salt and pepper. Stir together breadcrumbs, Parmigiano-Reggiano, and herbs in a third shallow dish; season with salt and pepper.
Coat mozzarella sticks:
Dredge mozzarella sticks in flour, tapping off excess. Dip in egg wash, allowing excess to drip off, and coat with breadcrumbs, patting to adhere.
Freeze mozzarella sticks:
Transfer mozzarella sticks to a parchment-lined baking sheet. Freeze until firm, at least 1 hour. (Mozzarella sticks can be covered and frozen at this point up to 2 months.)
Heat oil and cook mozzarella sticks:
Pour enough oil into a heavy pot (preferably cast iron) to come 2 inches up sides. Heat over medium-high until a deep-fry thermometer reads 350 degrees. Working in batches, add mozzarella sticks; cook, turning occasionally, until golden and crisp, 2 to 3 minutes (adjust heat as necessary to maintain oil temperature.)
Drain and serve:
Transfer to a wire rack set over a rimmed baking sheet to drain