Mozzarella Sticks

I rarely keep new years resolutions. After all of these years I'm less organised than ever, and that whole jogging idea was a joke. I can't speak another language fluently (mais je parle un peu de francais) and my bass guitar has not been out in a while (I'm not letting go of that one though). But this year is different because this year I've resolved to pull my finger out and get a bit more serious about this blogging malarky. I've not been around much in recent weeks and I'm going to make up for that. You deserve it. Anyway here's one of the best yet. These sticks are for real.

Mozzarella sticks remind me of going to junior high school in America. For about two bucks you'd get a half dozen of these chunky, crispy, gooey mozzarella sticks and a pot of dipping sauce in one of those red and white chequered paper trays. Amazing. I swear I saw a kid eat three trays of them once and call it a lunch. The good old days. Take a few packets of string cheese and cut the cheese sticks in half. 

Bowl of seasoned flour, bowl of egg wash, bowl of breadcrumbs mixed with grated parmesan. 

Dip your cheese into the flour, then the egg, then the breadcrumbs, rolling them about some to evenly coat them. Then - get this - go back into the egg and then into the breadcrumbs for a second coating. This increases the crunch and gives them a crispy second layer and just mad boomting.

Stick them in the freezer to chill for half an hour so that the breadcrumbs and cheese set together.

Heat plenty of vegetable oil in a deep saucepan, making sure you've got about a good half inch or so of oil to cook with. Fry the sticks in batches, rolling them around so that they cook evenly. They will take no time at all so keep an eye on them.

Drain on a paper towel and then serve with a pot of wam marinara sauce. Make this one. Trust me.

Ingredients
8-10 cheese strings
flour
2 eggs
breadcrumbs
parmesan cheese
vegetable oil
marinara sauce, for dipping