Unwrap your mozzarella sticks and pat them dry with paper towels. This step matters because any moisture will mess with the crisping process.

Mix your Parmesan cheese with Italian seasoning, garlic powder, and black pepper in a shallow dish. Give it a good stir so everything’s combined.

Roll each mozzarella stick in the Parmesan mixture, pressing gently so the cheese coating sticks really well. Make sure you cover all sides.

Pop your coated sticks in the freezer for at least 15 minutes. This helps them hold their shape when cooking. I usually prep mine in the morning if I’m serving them for dinner.

Heat your oil in a non-stick skillet over medium heat. Don’t rush this – you want the pan properly heated.

Place your frozen coated sticks in the pan, giving them space so they don’t touch. Cook for about 2 minutes on each side until golden and crispy.

Watch them carefully because that Parmesan can go from perfect to burnt pretty quickly. You want a beautiful golden color.

Transfer to a plate lined with paper towels and let them cool for just a minute before serving. They’ll be lava-hot inside!