Instructions:
Make the Filling:
In a medium bowl, mix together the thawed and drained spinach, parmesan cheese, cream cheese, shredded mozzarella, and garlic powder. Season with salt and pepper to taste. Mix until well combined.
Shape the Mozzarella Sticks:
Take a small portion of the spinach and cheese mixture and shape it into a stick or log. Place these on a tray lined with parchment paper. Once all are shaped, freeze them for about 1 hour, or until firm.
Prepare the Dredging Station:
Set up three shallow dishes for the breading process: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs.
Coat the Sticks:
Once the cheese sticks are firm, dip each one first into the flour, then the egg mixture, and finally coat thoroughly with breadcrumbs. For extra crispiness, you can double dip into the egg and breadcrumbs again.
Fry the Mozzarella Sticks:
Heat the canola oil in a deep fryer or a large pan to 350°F (175°C). Fry the mozzarella sticks in batches until golden brown, about 2-3 minutes. Do not overcrowd the pan to maintain a consistent oil temperature.
Drain and Serve:
Remove the fried mozzarella sticks from the oil and let them drain on a paper towel-lined plate. This helps to remove any excess oil.
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