I cut my single cheese stick into three equal parts. You can leave it as is or cut into two.
Prepare the flour batter-
In a bowl, add the corn starch, all-purpose flour, salt, pepper, and onion powder. Mix it.
Then add water little by little and prepare the batter. The batter should not be too thick or thin, so add water cautiously.
Coat the cheese sticks with batter and fry-
Heat the oil for frying.
While the oil is getting hot, dip the cut cheese bites into the flour batter.
Please make sure you dip it thoroughly and coat it with the batter. Now shake off the excess batter and immediately roll it over the panko breadcrumbs. Coat it evenly as well. Repeat the same process with the other cheese bites and keep them ready.
Now slowly drop the breaded cheese bites into the oil and fry until they turn brown like below. The excess panko breadcrumbs might fall off in the oil, and that's fine. Similarly, fry all the cheese bites.
You can remove the excess breadcrumbs for the even look. But I love them.
Serve warm with marinara sauce or ketchup or sauce of your choice.
For extra crispy cheese bites, you can double dip the cheese bites in the batter and then in the breadcrumbs. But I did not do it that way.
After coating, you can refrigerate the breaded cheese bites. This helps the breadcrumbs to stick to the cheese. But I did not do this step.
You can discard the leftover batter or use it to thicken the soups.
The batter measure that I have provided is on the higher side. You can double coat the cheese sticks with this measure. For a single coat, you can reduce the batter measure. You can use 2 to 2.5 tbsps of APF and corn starch.
I used Italian style seasoned panko breadcrumbs. You can use plain panko or mix 1 to 2 tsps of dried Italian herbs to the plain panko breadcrumbs.