Instructions

• Preheat the oven to 180°C / 350°F and position the rack in the upper third of the oven.
• Cut the 400 g mozzarella block (or drained balls) into sticks about 1 inch long and 1/2–3/4 inch thick.
• Arrange the cut mozzarella sticks on a parchment-lined baking tray, lightly spray them with cooking oil, and place the tray in the freezer for 10 minutes to firm the cheese.
• While the cheese chills, set up three shallow bowls: one with 240 g (1 cup) all-purpose flour; one with the 2 eggs beaten together with 2 tablespoons water; and one with 360 g (1½ cups) panko breadcrumbs mixed with ½ teaspoon paprika and sea salt and black pepper to taste.
• Remove the chilled mozzarella from the freezer. Working quickly, dredge each stick in flour (shake off excess), dip in the beaten egg mixture, then coat evenly with the seasoned panko, pressing the crumbs on to adhere.
• For a double coating, dip each panko-coated stick once more into the egg mixture and then again into the panko, ensuring an even, complete coating. Use two spoons or chopsticks to help if needed.
• Place the double-coated sticks on a clean parchment-lined baking tray, spray them lightly with cooking oil on all sides, and return the tray to the freezer for at least 10 minutes to set the coating.
• Bake on the upper-third rack at 180°C / 350°F for 5–7 minutes, then carefully turn each stick and bake another 5–7 minutes, until the coating is golden brown and crispy. Keep a close eye — baking times can vary and you want the cheese melted but not leaking excessively.
• While the sticks bake, make the dipping sauce by stirring together 1 cup ketchup and 1 cup mayonnaise in a small bowl; refrigerate until ready to serve.
• Remove the mozzarella sticks from the oven, let sit 30–60 seconds, then serve immediately with the ketchup-mayonnaise sauce.