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 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