Mozzarella Sticks

The melting, stringy cheese hidden in a crisp coating is irresistible – the secret of successful mozzarella sticks is the double coating and the freezing, without which the cheese runs out into the oil.

1. Cut the mozzarella into finger-thick, about 7 cm long sticks, and pat them thoroughly dry with kitchen paper.

2. Prepare three small bowls: flour, the beaten egg and the seasoned breadcrumbs. Turn the sticks in flour, then egg, and finally breadcrumbs.

3. Repeat the egg-and-crumb step ONCE MORE – the double coating is the only way to stop the cheese running out.

4. Lay the sticks on a tray, and put them in the freezer for at least 1 hour, so they freeze through well.

5. In plenty of 180 °C oil, in small batches, fry them golden brown in 1.5-2 minutes.

6. Lift them onto kitchen paper, and serve them hot with a dip mixed from the basil-seasoned tomato purée.

Tip: The freezing and the double coating are not optional – if you skip them, the cheese runs out into the oil before the coating browns.