Double breaded mozzarella sticks with marinara dipping sauce

Cut the one pound block of mozzarella into three slabs about three quarters of an inch thick, then into planks a half to three quarters of an inch, about one ounce or 30 grams each.

In a medium bowl combine the panko, grated Parmesan, onion powder, garlic powder, chili flake, oregano, basil and salt and whisk to combine.

Put the flour in a small bowl and whisk the eggs up with a fork in another, for a three-stage breading setup.

Toss each stick in the flour for a powdery base layer, then into the egg using a fork to keep your hands dry, letting the excess drain.

Toss in the breadcrumb mixture until every bit is covered.

Run every stick through the first breading, then repeat the egg and breadcrumb steps a second time for a double breaded stick.

Move the tray to the fridge to keep the cheese chilled.

For the marinara, heat a non-stick pan over medium, squeeze in the olive oil, add the minced garlic and sweat it until softened and just starting to take on light golden colour.

Add the crushed tomatoes, tomato paste, salt, sugar, a strong pinch of chili flake, oregano and basil and spin smooth with an immersion blender.

Bring to a gentle simmer, reduce the heat to medium low and cook about 20 minutes until thickened and the garlic has mellowed.

Heat two quarts of neutral frying oil in a pot to 325F, 160C, and lay in six sticks at a time with a spider.

Fry about two and a half to three minutes in total, checking after the first 30 seconds that they are not sticking to each other or the bottom of the pot.

Pull them golden brown and just starting to leak a little cheese and drain on a rack, where the leaks self-seal as they cool.