Double-dipped fried cheese cubes (Print Version)

# Ingredients:

→ For the Mozzarella Sticks

01 - 1 pound mozzarella cheese, cut into 1-inch cubes
02 - 1 cup all-purpose flour
03 - 1/2 cup panko breadcrumbs
04 - 1/4 teaspoon garlic powder
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 large eggs, beaten
08 - 1/4 cup milk
09 - Vegetable or canola oil for frying (about 2-3 cups depending on your pan)

→ For the Creamy Dip

10 - 1/2 cup mayonnaise
11 - 1/4 cup sour cream
12 - 1 tablespoon fresh parsley, finely chopped
13 - 1 tablespoon fresh lemon juice
14 - 1 garlic clove, minced
15 - Salt and freshly ground black pepper, to taste

→ For the Marinara Sauce

16 - 1 jar (15 ounces) marinara sauce

→ Optional Garnishes

17 - Additional fresh parsley, chopped
18 - Grated Parmesan cheese

# Instructions:

01 - In a shallow bowl, combine the flour, panko breadcrumbs, garlic powder, salt, and black pepper, mixing well to distribute the seasonings evenly. In a separate bowl, whisk together the beaten eggs and milk until fully blended. Set up your breading station with the flour mixture in one bowl and the egg mixture in another.
02 - Take each mozzarella cube and dip it first into the egg mixture, ensuring it's fully coated. Then roll it in the flour-panko mixture, pressing gently to adhere the coating. For extra crispiness, dip the coated cube back into the egg mixture and then again into the flour-panko mixture for a double coating. Place the breaded cheese cubes on a parchment-lined baking sheet as you work.
03 - Once all the mozzarella cubes are breaded, place the baking sheet in the freezer for 15-20 minutes. This critical step helps prevent the cheese from melting too quickly during frying, ensuring your mozzarella sticks have a crispy exterior with a perfectly gooey center.
04 - While the cheese is freezing, make the creamy dip. In a small bowl, combine the mayonnaise, sour cream, chopped parsley, lemon juice, and minced garlic. Season with salt and black pepper to taste. Stir until well combined, then cover and refrigerate until ready to serve. This allows the flavors to meld together.
05 - Pour enough oil into a deep, heavy-bottomed pan or pot to reach about 2 inches deep. Heat the oil over medium heat until it reaches 350°F (177°C). If you don't have a thermometer, you can test the oil by dropping in a small piece of bread - it should bubble and begin to brown in about 30 seconds. Meanwhile, warm the marinara sauce in a small saucepan over low heat or in a microwave-safe bowl.
06 - Remove the breaded cheese cubes from the freezer. Working in small batches to avoid overcrowding (which would lower the oil temperature), carefully add a few cubes to the hot oil. Fry for 2-3 minutes, turning occasionally with a slotted spoon, until they're golden brown on all sides. Be attentive as they can go from perfectly golden to too dark quite quickly.
07 - Using a slotted spoon, transfer the fried mozzarella sticks to a plate lined with paper towels to absorb excess oil. While they're still hot, you can sprinkle them with a little extra salt if desired, though this is optional as the coating already contains salt.
08 - Transfer the mozzarella sticks to a serving platter while they're still warm. Place the creamy dip and warmed marinara sauce in small bowls alongside. If desired, garnish with additional chopped parsley or a light dusting of grated Parmesan cheese. Serve immediately while the cheese is still hot and stretchy inside its crispy shell.

# Notes:

01 - The freezing step is crucial - don't skip it! Freezing helps the cheese maintain its shape during frying so you get that perfect stretchy pull instead of a melted mess.
02 - For a variation, try using string cheese sticks instead of cubes for a more traditional mozzarella stick shape.
03 - These are best eaten immediately after cooking, as the contrast between the crispy exterior and melty interior is what makes them special.

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