Cut a ball of mozzarella into sticks – be careful not too cut too long or too thin or the sticks will break
Roll in Gluten Free Flour, then dip in egg wash (egg and water) and cover with bread crumbs (Gluten free) being gentle to prevent breaking up
Double dip – Flour, egg wash (egg and water) and bread crumbs twice (At this stage they can be placed in the freezer for about 40 mins to chill, this will prevent the cheese from melting too quickly)
When ready to cook, heat oil in small saucepan deep enough to cover the sticks make sure the oil is hot (fry a small piece of GF bread to test) then deep fry
Lightly fry finely chopped sweet potatoes with spring onion and garlic until potato is crunchy but cooked, blend a tin chopped tomatoes and add to pan add half knorr (GF) chicken stock pot and cayenne pepper to add kick cook gently for 15 minutes- let it cool and refrigerate for 24 hours served chilled with sticks
Note: Cheese’s which contain sugar at less than 0.1g have barely any lactose and can be tolerated by most people with a lactose intolerance, each individuall will need to know there tolerance level.
Not suitable for dairy allergy sufferers, to make a dairy free version replace mozzarella with a vegan cheese