Step 1: Prepare Potatoes: Peel the russet potatoes and cut them into even sticks, approximately 1/2-inch thick and 3-4 inches long. Pat them thoroughly dry with paper towels to remove any excess moisture.
Step 2: Create Breading Station: Set up three shallow bowls. In the first bowl, combine the all-purpose flour with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. In the second bowl, whisk the two large eggs. In the third bowl, combine the panko breadcrumbs with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and the smoked paprika. Season with additional salt and pepper to taste.
Step 3: Assemble Sticks: Take a potato stick, place a small amount of shredded mozzarella cheese along its length, and gently wrap the potato around the cheese to form a stick, or simply press the cheese onto one side of the potato stick. If the cheese is falling out, you can also form the potato around the cheese by using two pieces of potato. Ensure the cheese is nestled securely.
Step 4: Coat the Sticks: Dredge each assembled potato cheese stick first in the seasoned flour, ensuring it's fully coated. Shake off any excess. Next, dip it into the beaten egg, letting any extra drip off. Finally, roll it in the seasoned breadcrumbs, pressing gently to ensure a thick, even coating. Place the coated sticks on a plate or baking sheet.
Step 5: Preheat Oil: Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat to 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.
Step 6: Fry the Sticks: Carefully place the potato cheese sticks into the hot oil in batches, ensuring you don't overcrowd the pot. Fry for 4-6 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking. The internal temperature of the potato should be tender.
Step 7: Drain and Serve: Remove the fried sticks with tongs and place them on a wire rack lined with paper towels to drain excess oil. Season immediately with a pinch of salt if desired. Garnish with fresh chopped parsley, if using. Serve hot with your favorite dipping sauce.