If you’re short on dried herbs for this mozzarella sticks recipe, just compensate by using more of another. But please, don’t use pre-seasoned fine crumbs; the crunch factor will suffer. This is part of BA’s Best, a collection of our essential recipes.

Ingredients
Makes about 24 pieces
1 pound mozzarella (preferably Polly-o)
¾ cup all-purpose flour
3 large eggs
3 tablespoons whole milk
2 cups panko (Japanese breadcrumbs)
1½ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon dried basil
3 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
Vegetable oil (for frying; about 6 cups)
Kosher salt
Spicy Marinara Sauce (for serving)
SPECIAL EQUIPMENT
A deep-fry thermometer
Preparation
Step 1
Cut mozzarella into 3x½” pieces. Place flour in a shallow dish. Whisk eggs and milk in another shallow dish. Mix panko, garlic powder, onion powder, basil, oregano, parsley, and thyme in third shallow dish.

Step 2
Working with one piece of mozzarella at a time, dredge in flour, shaking off excess. Dip in egg mixture, then coat in panko mixture, pressing to adhere. Repeat steps for a second coating. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with remaining mozzarella. Transfer rack with mozzarella to freezer and freeze at least 1 hour.

Step 3
Fit a large pot with deep-fry thermometer and pour in oil to come 2″ up sides. Heat over medium-high until thermometer registers 350°. Working in batches, fry mozzarella, turning occasionally, until golden brown and crisp, 2–2½ minutes. Transfer to a paper towel-lined plate and season with salt while still hot. Serve with Spicy Marinara Sauce.

Step 4
Do Ahead: Mozzarella sticks can be breaded 3 days ahead; keep frozen.