Vegan Mozzarella Sticks

Instructions

1. Prepare your vegan mozzarella ahead of time. Before refrigerating, shape the mozzarella ball into a 3"-wide rectangle so it can be sliced to make even mozzarella sticks. Refrigerate the mozzarella for 1-2 hours before using in this recipe.
2. Slice your mozzarella into 8 sticks (approximately 3 inches long), then set aside.
3. Add flour, salt, sugar, garlic powder, onion powder, baking powder, and white pepper to a wide bowl and mix well. Then add water and mix until a smooth batter forms.
4. In a separate wide bowl, mix panko breadcrumbs with basil, oregano and thyme.
5. To a third wide bowl or plate, add 2 tablespoons of flour.
6. Add about an inch of oil to a large saute pan and heat over medium heat. Be careful not to overheat the oil.
7. Take a slice of mozzarella and roll it in the flour to coat. Then, dredge it through the batter, making sure all sides are covered. Finally, roll it in the seasoned panko. The mozzarella should be covered with panko on all sides; if not, you can spoon some of the panko onto bare spots and press it in with your fingers. Set it aside on a plate and repeat with the remaining mozzarella slices. Add more flour to your plate as needed.
8. Carefully add mozzarella sticks to the oil. When the first side is golden brown (about 2-3 minutes), turn and cook the other side until golden brown. Use a metal spatula to transfer the mozzarella sticks to a paper towel to drain.
9. Let cool for a few minutes, then serve with spicy marinara dipping sauce.

To bake instead, preheat your oven to 400°F (205°C). Line a baking tray with foil and spray with oil. Place the mozzarella sticks on the foil and bake for 15 minutes, turning halfway.

Homemade mozzarella is stretchiest when it's hot. See the FAQ above for tips on getting the most stretch out of this recipe.

If your oil is too hot, your breadcrumbs will brown before the mozzarella has a chance to melt.