1. Cut the mozzarella into finger-thick sticks about 7 cm long and pat them dry.
2. Coat in flour, then beaten egg, then breadcrumbs.
3. Repeat the egg and crumb step ONCE MORE – the double coating is the only thing that stops the cheese escaping.
4. Lay the sticks on a tray and freeze for at least 1 hour.
5. Deep-fry in 180°C oil in small batches for 1.5-2 minutes until golden.
6. Drain on kitchen paper and serve hot with a herby tomato dip.
Tip: Freezing and double-crumbing are not optional. Skip them and the cheese leaks into the oil before the coating browns.
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