Big block of mozzarella
1 Cup almond flour
optional 1 Cup parmesan
Seasonings to taste (suggest garlic powder, “italian” blend, or whatever)
Cut the cheese into thick sticks. Freeze completely. Dredge in the beaten eggs, then in the almond flour. If you want to sift the almond flour together with paremesan, it is nice but not required for success. If you don’t, you will need more almond flour.
Freeze completely again. Fry them until awesome. Eat them – ALL of them.