TODAY’S RECIPE: Mozzarella dippers

TASTY snacks. Serves: 4 to 6.

Ingredients

400g block mozzarella (not in water) 50g flour 2 eggs 150g breadcrumbs 2 tsp smoked paprika 2 tsp dried oregano Vegetable or sunflower oil, for frying Dips, to serve

Method

Cut mozzarella into chips. Tip flour into a bowl and season well. Whisk eggs in a second bowl and tip the breadcrumbs, paprika and oregano into a third bowl. Coat mozzarella sticks in the flour, then the egg, then the breadcrumbs. Transfer to a parchment-lined tray and freeze for at least two hours.

Heat enough oil to come 2cm to 3cm up the side of a saucepan. When hot, drop in a test mozzarella chip — it should sizzle straight away and brown within a minute or two. The secret is to cook them long enough to crisp the outside without letting mozzarella ooze out — it may take a few practise chips to get it right.

Cook chips in batches and drain on kitchen paper. Serve hot with your favourite dips.

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