Place mozzarella sticks on a baking sheet and freeze for at least 30 minutes to prevent melting during frying.
Set up your coating stations: in one shallow dish, place the flour; in another, beat the eggs with a splash of water; and in a third, combine panko breadcrumbs with oregano and smoked paprika.
Take each frozen mozzarella stick and roll it in the flour, pressing lightly to coat evenly.
Dip the floured stick into the egg wash, ensuring it’s fully coated.
Roll the egg-coated stick in the breadcrumb mixture, pressing gently to adhere the coating thoroughly.
Repeat the coating process—dip in egg and breadcrumb mixture—to build a thicker, more crispy shell.
Place the coated sticks back on the baking sheet and freeze for another 15 minutes to set the coating.
Heat the oil in a deep pot to 180°C (355°F), monitoring with a deep-fry thermometer until shimmering and crackling gently.
Carefully lower a few mozzarella sticks into the hot oil using a slotted spoon, frying for 2-3 minutes until golden and crispy, turning occasionally.
Remove the fried sticks with a slotted spoon and drain on paper towels, letting them rest for 2-3 minutes to settle and avoid burns.
Serve immediately while hot and gooey, paired with your favorite dipping sauces like marinara or garlic aioli.
