So the trick to any fried cheese concoction is freezing the cheese before you bread it. Once you take it out of the wrapping and have sliced in the desired size you want. Wrap it in plastic wrap and then pop them in the freezer for an hour or more. The longer you freeze them the easier it’ll be to handle them.

Once they are out of the freezer, remove the plastic from them and dredge them in your eggs and then the breadcrumbs.

Once everything is breaded and ready to go, heat your oil to a hot enough temperature that a test drop sizzles up really fast. The trick is to get the cheese in and out fairly quickly, just long enough to brown the breading.

Once your oil is hot enough, start placing the breaded cheese into the oil. Only flip your cheese sticks once as they don’t have the best structural integrity. Once it’s golden brown all the way around you can remove it from the oil.

Let it cool for a couple of minutes so you don’t burn your face off, you can serve it with Marinara or eat it by itself.