Use a graduated pipet for smaller volumes. When finished, triple the volume of solution in the 1 L beaker with water and pour down the drain. If an aqueous solution is 24% or less ethanol it poses no environmental threat and can be poured down the drain.
1 Freeze breadsticks, uncovered, until completely firm, at least 2 hours.  FRY: Pour oil to a 2-inch depth in a large heavy-bottomed pot. Heat oil until it reaches a temperature of 350Â°F. A few at a time, fry the mozzarella sticks, being careful not to overburden the oil and cause the temperature to plummet. When done, cheese-sticks will be crispy and browned on the exterior, about 5 minutes. Drain on a double stack of paper towels.
1 Freeze mozzarella sticks until hard (about 30 minutes). 2  Place flour in one bowl and egg in a second bowl. 3  In a third bowl, add bread crumbs, onion powder, garlic powder, chili powder, and salt and whisk to combine. 4  Toss the cheese sticks in the flour to coat, then in the egg mixture, then in the crumb mixture. Place cheese sticks in a single layer on prepared baking sheet. 2  Spray thoroughly with cooking spray. 3  Bake 5-8 minutes, then turn and cook another 5-8 minutes on other side until golden and crispy. 4  Allow to cool slightly before serving with ranch or marinara dipping sauce.