Moz­zarella dip­pers

BBC Good Food - - Inside -

SERVES 4-6 PREP 15 mins plus 2 hrs freez­ing COOK 20 mins EASY G be­fore fry­ing V

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

1 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.

2 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.

GOOD TO KNOW cal­cium

PER SERV­ING 378 kcals • fat 23g • sat­u­rates 10g • carbs 25g • sug­ars 1g • fi­bre 1g • pro­tein 18g • salt 0.9g

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