- 400g block mozzarella (not in water)
- 50g flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 150g breadcrumbs
- 2 tsp smoked paprika
- 2 tsp dried oregano
- vegetable or sunflower oil for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- dips, to serve
Cut the mozzarella into ‘chips’. Tip the flour into a bowl and season well. Whisk the eggs in a second bowl and tip the breadcrumbs, paprika and oregano into a third. Coat the mozzarella sticks in the flour, then the egg, then the breadcrumbs. Transfer to a parchment-lined tray and freeze for at least 2 hrs.
Heat enough oil to come 2-3cm up the side of a saucepan. When hot, drop in a test chip – it should sizzle straight away and brown within a minute or two. The secret is to cook them long enough to crisp up the outside without letting the mozzarella ooze out – it may take you a few practice chips to get it right. Cook the chips in batches and drain on kitchen paper. Serve hot with your favourite dip.