Prep the cheese: Cut your mozzarella block into 16 even sticks, roughly 1 cm by 1 cm by 7 cm. Lay them on a parchment-lined tray and pat them completely dry with kitchen paper — any surface moisture will make the coating slide off later. Pop the tray in the freezer for 30 minutes while you set up your breading station.

Set up three bowls: In the first shallow bowl, tip in the flour. In the second, whisk the eggs with the milk until pale yellow and slightly frothy. In the third, combine both breadcrumbs, garlic granules, oregano, smoked paprika, salt, pepper, and Parmesan. Stir until the herbs are evenly flecked through the crumb.

Coat the first layer: Working with four sticks at a time, roll each frozen stick in flour until fully dusted — you should see a thin white film with no bare patches. Shake off the excess, then dip into the egg, letting the excess drip back into the bowl. Press into the crumb mixture, turning and patting so every edge is covered.

Double coat for crunch: For a shell that survives the air fryer, dip each coated stick back into the egg and then into the crumbs a second time. The second layer should look thick and slightly bumpy, and the sticks will feel firm rather than squidgy. This double dip is what stops the cheese blowing out.

Re-freeze briefly: Return the breaded sticks to the tray and freeze for another 15 minutes. They should feel solid and cold to the touch, not rock hard — this brief chill firms the coating so it clings during cooking.

Preheat the air fryer: Set your air fryer to 200°C and let it run empty for 3 minutes. A properly hot basket is the difference between a crisp shell and a soggy one.

First batch: Lightly mist the basket with oil spray. Arrange 8 sticks in a single layer with a finger's width between each, and mist the tops lightly. Cook at 200°C for 5 minutes, then flip carefully with tongs. The tops should already be pale gold and dry to the touch.

Finish and check: Cook for a further 3–4 minutes. You're looking for a deep golden brown on all sides, and you may hear a faint sizzle as the cheese just begins to press against the shell. If any stick looks pale, give it another minute. Total cook time should be 8–9 minutes.

Rest and serve: Slide the cooked sticks onto a plate and let them sit for 2 minutes before serving. The cheese inside is molten and will be extremely hot straight from the basket. Sprinkle with parsley and serve with warm dipping sauce.

Repeat with the second batch: Wipe any loose crumbs from the basket between batches, re-mist, and cook the remaining 8 sticks the same way.