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 Cut the mozzarella cheese into 12 sticks approximately 2 3/4 inches in length. 2  Dip the cheese sticks in the flour, then the egg mixture, then the cereal mixture. 3  Repeat dipping in the egg and cereal mixture to ensure a complete coating. 4  Arrange cheese sticks on the baking pan. 5  Allow the sticks to set for 30 minutes.