Mozzarella Dippers

Method

1. Slice the mozzarella block into 2cm thick strips and gently dab dry with kitchen towelling. Leave to sit on a clean sheet of kitchen paper for a few minutes to absorb any excess liquid.

   • 400g Fresh Mozzarella (Block)

2. Place the flour, paprika and salt on to a plates and mix together with your hands. Place the breadcrumbs on a separate plate and crack the eggs into a clean bowl and beat them.

   • 3 tbsp Plain Flour
   • 2 tsp Paprika
   • 2 tsp Salt
   • 100g Breadcrumbs
   • 2 Eggs (Medium) (Beaten)

3. Prepare a baking tray with parchment paper and keep to one side.

4. Dip the mozzarella sticks in the paprika flour, followed by the egg and then the breadcrumbs, ensuring that the cheese is evenly covered.

5. Line the mozzarella up on the baking tray and place in the freezer.

6. Once frozen, remove the stick and place them in a freezer bag to save room.

7. When it comes to cooking the sticks, fill a saucepan 2/3 full with oil and heat until it reaches 180°C (a good tester is to dip the handle of a wooden spoon into the oil, if the oil is bubbling around the spoon then it is ready)

8. Remove the sticks from the freezer and place carefully straight in to the oil, frying for 4-5 minutes until golden in colour, then remove and place on kitchen paper to drain any excess oil.

9. Allow to cool a little before serving.

10. A delicious serving suggestion is with a bowl of spicy tomato salsa.

    • 230g Tomato Salsa