Line a baking sheet with wax paper or parchment paper and set aside.
Cut the block of cheese into sticks. I like mine about ½” x ½” x 3”.
In a small bowl, whisk the eggs and water.
In a medium-size shallow dish, stir together the almond flour, Italian seasoning, and salt.
Dredge each cheese stick first into the beaten egg and then into the almond flour mixture, setting the breaded sticks onto the prepared baking sheet.
Repeat the above step, dipping each cheese stick into the beaten egg and almond flour a second time. Make sure the cheese is completely covered or it will leak out when you cook it.
Place the baking sheet of cheese sticks into the freezer and freeze for about 3-4 hours or until the cheese is completely frozen.
In a medium-sized skillet add enough tallow, lard, or coconut oil to reach a depth of 1½-2 inches.
Preheat the oil over medium-high heat until very hot. If you drop a bit of the almond flour into the hot oil and it bubbles and starts to float, the oil is ready.
Remove the cheese from the freezer and fry 3 or 4 at a time in the heated oil for a couple of minutes until they turn golden brown.
Use a slotted spoon to carefully remove the fried cheese sticks from the skillet and onto some paper towels to drain.
Repeat frying with the remaining cheese sticks until they're all cooked.
Notes
To air fry: Spritz the breaded, frozen cheese sticks with oil, then air fry at 400°F for about 5 minutes. Serve these with homemade marinara or pizza sauce!