Ingredients:
1 block of Miyoko’s mozzarella cheese
1 cup all-purpose flour
1 cup plant-based milk (such as almond milk, soy milk, or oat milk)
1 tablespoon ground flaxseed mixed with 3 tablespoons water (to replace egg)
1 ½ cups breadcrumbs (ensure they’re vegan)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Oil for frying
Instructions:
Start by preparing your “flax egg”. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Let it sit for about 5-10 minutes until it thickens to an egg-like consistency.
Cut the block of Miyoko’s mozzarella cheese into sticks, about ½ inch wide and 3 inches long.
In three separate bowls, set up your breading station. In the first bowl, add the flour. In the second bowl, mix together the plant-based milk and the flaxseed mixture. In the third bowl, combine the breadcrumbs with garlic powder, onion powder, dried oregano, dried basil, salt, and pepper.
Take each mozzarella stick and dredge it first in the flour, then dip it into the plant-based milk mixture, and finally coat it evenly with the seasoned breadcrumbs. Make sure each stick is thoroughly coated.
Place the coated cheese sticks on a baking sheet lined with parchment paper and freeze them for at least 30 minutes. This step is crucial to prevent the cheese from melting too quickly when frying.
Heat oil in a deep fryer or a large skillet to 350°F (175°C).
Carefully fry the frozen cheese sticks in batches for about 2-3 minutes, or until they are golden brown and crispy.
