Note: This recipe requires the breaded cheese sticks to be frozen before frying so leave yourself at least two hours of freezer time.

Remove wrappers from string cheese and keep refrigerated.

Line up three wide bowls. Line a sheet tray with parchment paper, or any pan that will fit into your freezer compartment.

In one bowl mix flour with salt, pepper and corn starch. In the second mix eggs and milk and in the third mix breadcrumbs, basil, oregano, garlic powder and grated Parmesan cheese.

Dip the cheese sticks a few at a time into flour mixture, shake excess and dip in egg, shake excess then roll in the breadcrumb mixture.

Shake off excess, then back into egg then finally again into breadcrumb mixture to fully coat.

Lay out onto the parchment lined pan and repeat for the remaining cheese sticks.

Freeze for at least two hours or longer. Discard breading mixtures.

Preheat oven to 250 degrees F to be able to keep the cheese sticks hot between batches.

In a heavy bottomed pan, such as a cast iron skillet, place about an inch and a half of oil and get the oil to 350 degrees F. Make sure the temperature is at that temperature throughout. Cooler than 350 and they will be greasy and higher than 350 and they will get too dark before the inside melts.

Cook 4-5 at a time for about 60-90 seconds until golden brown in color. Remove to paper towels with a spider or strainer to drain then hold in the oven while you cook the remaining cheese sticks.

Serve with marinara sauce.