Mix corn, vegan mozzarella, vegan cream cheese, garlic, onion, paprika, salt, and pepper. Chill 30 minutes if loose.
Roll into 3–4 inch sticks, add skewers if desired, and freeze 30 minutes.
Coat in flour, then egg wash, then breadcrumbs. Double coat for extra crunch.
Fry at 350°F/175°C until golden, 2–3 minutes per side. Drain on rack.
Garnish with parsley and serve hot with dipping sauces.
