1 jalapeño pepper, minced (remove the seeds to turn down the heat factor, if desired)
2 tbsp (30 mL) fresh coriander, chopped
1 tbsp 15 mL) chives, chopped
1 tsp (5 mL) salt
For the Dip
In the bowl of a food processor, add all the ingredients and process until the dip is smooth and creamy. Transfer to an airtight container and refrigerate until service.
For the Sticks
In a shallow bowl, combine the Italian breadcrumbs, Saputo grated Parmesan cheese, salt, cumin, dried oregano, cayenne pepper, and smoked paprika, and mix with a fork to distribute the seasonings.
In a second bowl, whisk the eggs together.
First, dip each Mozzarellissima cheese stick in the eggs and turn it to coat completely. Pick up the stick, let the excess eggs drip off, then coat in the breadcrumb mixture, making sure the stick is completely covered. Place on a parchment paper-lined baking sheet, then repeat to make all the sticks. Once all the sticks are done, repeat the process once more to coat them with a second layer of eggs and breadcrumbs. Cover the baking sheet with plastic wrap and freeze the sticks at least 2 hours before frying, or up to 2 days.
Pour the oil in a wide and deep saucepan over medium heat. When the oil is hot, fry a few sticks at a time for 1 minute, then turn and fry until golden. Transfer the fried sticks to a plate lined with paper towels to absorb excess oil. Repeat to fry all the sticks.
Transfer to a plate and serve immediately with the sour cream and jalapeño dip.