Crumbed mozzarella sticks

Fresh mozzarella double-coated in egg and breadcrumbs, then briefly fried.

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Method

4 clear steps

1
Drain the mozzarella and pat its surface dry. Cut into sticks about 1 cm thick, using the thin end of the source 1–3 cm range.
2
Dip each stick in beaten egg, then coat in crumbs. Repeat the egg-and-crumb coating to seal the cheese.
3
Heat a controlled fryer to about 175°C / 350°F. Lower the dry-coated sticks carefully into the oil in small batches. Fry for about 30 seconds, then continue in 10–15-second intervals only if needed, until the coating is crisp and the cheese starts to soften; remove before it leaks out.
4
Lift out, drain and serve warm as two small portions. Keep water away from hot oil.

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