2ouncesgrated Pecorino Romano cheeseCostco (or Parmesan)
1whole large egg
10Mozzarella stickscut in half
High-smoke-point oilpeanut, avocado, canola, 1/8-inch deep
Set aside a non-stick baking sheet, unlined and ungreased. (If yours sticks, line with parchment paper, wax paper, etc.)
In a shallow bowl or plate (I used a paper plate with a rim), combine the almond flour, grated pecorino Romano, paprika, and garlic powder; set aside.
In a shallow bowl, whisk the egg.
Roll a Mozzarella stick in the almond flour mixture. Not much will stick to it but that’s okay. You just want to absorb any moisture.
Then, dip that same stick in the egg and then dredge in the almond flour-cheese mixture again. Press the flour into the cheese stick and transfer to the baking sheet. Repeat with the remaining stick halves.
Ensure the sticks on not touching each other and freeze for several hours or overnight.
Preheat about 1/8-inch of oil in a heavy skillet. Fry up to two halves in a 7-inch skillet, three halves in a 9-inch skillet, and up to 4 halves in a 12-inch skillet. You do not want too many cold sticks to the oil as they decrease the oil’s temperature. Fry, rolling on all sides, for about 2 minutes or until golden brown.
Remove from the skillet and transfer to a paper towel to drain for a few seconds and pat gently. Transfer to wire rack while you make the rest. (It’s okay if the cool down because you’re going to microwave them next.)
Add the amount of sticks you’re about to serve and microwave them on high for 5 – 20 seconds depending on how many you’re warming. Watch them carefully and remove them once you see a tiny bit of cheese oozing out one of the ends. Serve immediately or freeze uncovered without touching each other. Then place in a zipper storage bag.
To rewarm, microwave for up to 20 seconds or until cheese begins to ooze out of the stick.