I didn't use cornstarch. I just added salt and pepper to flour and a little water to the beaten egg. I kept a "dry hand" and a "wet hand". I cut string cheese in half and 1) rolled it in the flour (with the dry hand); 2) dipped it in the egg (with the wet hand); 3) shook it in the bread crumbs; and 4) fried them until golden. Cheese did leak out of a few. Will try double coating them next time. YUM!

These were just amazing!

i love these!! me and my daughter just made some, and they came out great, i did coat twice with the bread crumbs so the cheese wouldnt come out.thanks for the recipe!

I tried to follow the recipe along with other's advice, but mine still leaked everywhere and it was a big mess. It did taste good and I'm not picky enough not to eat some fried cheese, even if it is in a glob..But I won't try making this again.

didn't look like much but tasted great! the batter didn't hold up like it should have but they tasted like restaurant cheese sticks so we were happy with them...would make again!

This recipe was awesome. Now my first attempt wasn't so hot, they burned very quickly. I think my oil was too hot! I put the remaining batch away in the freezer because I was upset with the results but did not want to waste! When I took the next batch out of the freezer over a week later and fried them, they were PERFECT!!! WOW! My honey couldn't believe they weren't store bought! A definate winner!

These cheese sticks tasted good but it was alot of work to prepare them. I double coated the cheese and I used pepper jack cheese as well as mozzarella. It was fun to try these but I won't make them again because they are so labor intensive and there are very good frozen alternatives.

I was excited to make these because I LOVE cheese sticks. I had everything lined up like a conveyor line, and I used tongs to do the dipping in all of the batters. There really was not a big mess. I let them cook for about 40 seconds in the deep fryer, and fried them in peanut oil. I used a second set of tongs to lay them on the paper towel to cool. In the end I thought they were ok. My husband didn't like them much, but my 7 yr old ate 6 of them. I used string cheese, maybe next time I will use a block of mozzerella and the taste will be a little better. I will probably make again!! Thanks for sharing!!

These were pretty good. I used a 1 lb block of mozzarella cheese and cut them into little rectangles. I did have to batter the cheese twice, which meant I had to double the egg and flour mixture. I froze the cheese for 20 mins before frying them and a few still leaked. I did make more than what we could eat in one sitting, so I froze the rest. When I cooked them, they didn't leak so maybe that's the secret. I wanted to mention that using the block cheese made the sticks very stringy just like the restaurants (I read some reviewers complain that their sticks did not pull strings when eaten). Anyhow, I don't think it was worth the mess/ trouble because they tasted just like the frozen kind.

Excellent recipe! I didn't change a thing, except that I sliced 1/2" thick slices off of a block of fresh mozzarella and made more of a cheese patty so to speak. They were awesome!

Loved them. I cut the cheese sticks in half and they turned out fabulous!

I double coated these like recommended and they came out great. They don't sell these by me so it was great to be able to recreate them at home.

These were pretty good. I don't have a deep fryer, so I used a nonstick pan with oil going up about 3/4. Only way I was able to get these not to leak was by triple dipping, and putting them into the hot oil and immediatly flipping them over. Like other users, I combined all the dry ingredients and have to say that cut down on the time a lot.

These were simple to make and tasted exactly like you would find in a Chili's-style restaurant. Like many of the other reviewers, I cut in half first to make a smaller sized cheese stick, and also double-coated. Serve with marinara sauce as the perfect accompaniment.

these were better than i have had in any restaurant! i will make these all the time now!!

Very good, followed the directions exactly and they tasted better and more fresh than our local italian eatery!

this was really good,used panko breadcrumb with italian season mix.

I found that if you put the mozzarella in the freezer for approx. 1 hour the cheese doesn't get cooked before the breading is golden brown and starts to ooze out