Cut the cheese sticks in half, creating 2 shorter, stubby sticks. Line one large baking sheet with parchment paper.

In a small bowl, whisk the eggs until smooth. Set aside.

In a medium sized bowl, combine the remaining ingredients, except for the frying oil.

Roll the cheese sticks in the dry mix to coat, shaking off excess. At this stage, you can either do them one at a time, or dump a few in, roll around, and shake off individually.

As you shake off excess breading, place the coated cheese sticks on the prepared baking sheet.

Once all cheese sticks have been coated in the powder:

Dip a cheese stick in the egg, swirling to fully coat it. Remove it, allowing excess egg to fully drip off. I like to use a toothpick for this step.

Once the egg has dripped off, place the cheese stick in the powdered mix. Remove the toothpick, cover with coating, roll around and squeeze to coat. Shake off excess, transfer back to the baking sheet.

Repeat with all remaining cheese sticks.

If you’d like to use up the remaining coating, you can double dip some of your cheese sticks - first egg, drain well, then breading again - though this is definitely optional.

Once all cheese sticks are coated, transfer the pan to the freezer for at least 2 hours.

Once you’re ready to cook them:

Pour oil into your deep fryer or a heavy bottomed pan - you’ll want at least 2" of oil.

Heat oil to 365 F.

Once oil has come to temperature, gently and carefully transfer a few frozen cheese sticks to the pot. Don’t overwhelm the pot, there should be plenty of space between each.

Also, be sure to gently knock off any excess coating that hasn’t adhered to the cheese stick. This will keep your oil as clean as possible!

Allow to deep fry for 2 minutes, or until nicely golden brown.

Transfer fried mozzarella sticks to a plate lined with paper towels, to absorb the excess oil.

Serve hot, with keto marinara sauce.