Mozzarella Sticks

Preparation

1. Drain the mozzarella well, pat dry with kitchen paper and cut into sticks about 1 cm thick and 7 cm long.
2. Set out three plates: flour, beaten eggs mixed with milk, and breadcrumbs mixed with herb salt.
3. Turn the sticks in the flour first and tap off the excess, then pull them through the egg mixture and roll them in the crumbs, pressing on well.
4. Pull them through egg and crumbs a second time so the cheese does not leak out later.
5. Freeze the breaded sticks on a tray for at least 6 hours, up to 24 hours if you like.
6. Heat the oil in a deep frying pan to about 170 °C and fry the sticks in batches straight from the freezer, about 1 minute per side, until golden brown and before the cheese leaks out.
7. Drain on kitchen paper and serve with the warmed or cold tomato sauce for dipping.

Drink with it

• Pale lager · excellent match

  Pale lager or pilsner, ice cold

  Carbonation and light hop bitterness cut through the breadcrumb coating and frying fat, and the slim body lets the mild cheese stand.

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• Sparkling wine · excellent match

  Prosecco or Crémant, brut

  Bubbles and acidity cut the frying fat and keep the mild cheese lively.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

• Rosé · good match

  Dry, fruity rosé, e.g. from Provence

  Fresh acidity and red berry fruit carry the mild, fried cheese and suit the acidity of the tomato dip.

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• Red wine · good match

  Lambrusco secco, chilled

  Sparkling red fruit and acidity suit the tomato dip, and the carbonation keeps the melted cheese light.