Bring 1 cup of water to a boil in a small saucepan.

Add saffron threads and boil for 2 minutes to extract flavor.

Allow the saffron-infused water to cool to room temperature.

Cut the Parmesan cheese into thin slices, approximately 2-3 inches long and 1/4 inch thick.

Combine the cheese slices with the cooled saffron liquid in a small bowl.

Marinate the cheese in the saffron liquid for 6 hours, allowing the flavors to meld.

Heat sunflower oil in a deep-fryer to 365 degrees Fahrenheit (185 degrees Celsius).

In a separate bowl, beat the egg yolk.

Add ice water to the egg yolk and stir lightly to combine.

Add 1 1/2 cups of sifted flour all at once to the egg yolk mixture.

Gently stir with a fork or chopstick until just blended, ensuring the batter remains lumpy.

Coat each cheese piece with extra flour, ensuring even coverage.

Dip the floured cheese pieces thoroughly in the batter, then immediately transfer to the hot oil.

Deep-fry the cheese sticks for 2-3 minutes, turning occasionally, until golden brown and crispy.

Remove the fried cheese sticks with a slotted spoon and drain on paper towels to remove excess oil.

Keep the fried cheese sticks warm while frying the remaining cheese.

Sprinkle with salt and serve immediately for the best flavor and texture.