For the mozzarella sticks:

1.  Cut the mozzarella cheese sticks in half.
2. Set up 3 shallow bowls for breading. One shallow bowl will have the flour. Another small bowl for the eggs and milk. Then a third small bowl for the Panko breadcrumbs mixed with parsley flakes.
3. Coat cheese sticks in the flour.
4. Dip the floured cheese stick into the egg mixture.
5. Coat each mozzarella cheese stick completely in the panko mixture.
6. For extra crispy mozzarella sticks, repeat the egg wash and breadcrumb mixture a second time.
7. Place the breaded cheese sticks on a sheet pan or platter.
8. Freeze the breaded sticks for 20 to 30 minutes.
9. Heat about 2 inches of cooking oil in a skillet over medium heat. If you have a kitchen thermometer, the oil temperature should be around 350°-360°F.
10. Fry the coated mozzarella sticks in small batches until golden brown and crispy, about 1 to 2 minutes.
11. Remove from the hot oil and drain on a paper towel-lined plate. You could also place them on a wire rack over a cookie sheet to catch the excess oil.
12. Allow them to cool slightly before serving.
13. Serve warm with marinara sauce or ranch dressing for dipping.

How to Make Air Fryer Mozzarella Sticks

1. Bread the mozzarella sticks exactly as directed above.
2. Freeze them for at least 30 minutes (this is very important to minimize cheese leakage).
3. Preheat your air fryer to 390°F.
4. Lightly spray the mozzarella sticks with cooking spray.
5. Arrange them in a single layer in the air fryer basket.
6. Air fry for 5 to 7 minutes, or until golden brown and crispy.

Keep a close eye on them during the last couple of minutes because air fryers can vary and you may have to experiment to get the right temperature and time. Mozzarella sticks can go from perfect to exploded pretty quickly! Serve immediately with marinara sauce or ranch dressing.

For the marinara sauce:

1.  Heat olive oil in a skillet over medium heat until shimmering.
2. Add the minced garlic and sauté for 2 to 3 minutes until fragrant and lightly golden.
3. Stir in the fire-roasted tomatoes, Italian seasoning, salt, pepper, and red pepper flakes if using.
4. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes.
5. For a chunky sauce, serve as-is.
6. For a smoother sauce, allow it to cool slightly, then blend carefully in a blender for about 10 seconds or use an immersion blender.
7. Add warm water if needed to thin the sauce to your preferred consistency.
8. Taste and adjust the seasoning before serving with the mozzarella sticks.