1 pound fresh mozzarella cheese, cut into triangles
1 cup flour
2 cups Italian bread crumbs
1/4 cup milk
Garlic salt to taste
1/4 cup fresh parmesan cheese
16 ounces vegetable oil
Cut the mozzarella into square chunks or wedges, about 1/2 inch thick.
Whisk milk into eggs to create egg wash.
Season flour and bread crumbs with garlic salt.
Coat the mozzarella chunks in flour, then dip in egg wash, followed by coating bread in crumbs. Repeat so every chunk gets two coats.
Place the coated mozzarella chunks on a baking sheet and place in the freezer for 30 minutes up to 6 hours.
Heat vegetable oil in a Camp Chef cast iron skillet to 350°F.
Fry mozzarella chunks in oil for about 1-2 minutes per side or until golden brown.
When they are finished, remove from hot oil and lightly sprinkle or grate fresh parmesan over the top.
Serve with your favorite marinara sauce.