Ingredients

• 1 cup all-purpose flour, plus more for dusting
• 1/2 cup whole milk
• 1 tablespoon butter, softened
• 1 large egg
• 2 pounds mozzarella (block, not fresh), cut into long strips
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon olive oil
• about 3 cups neutral oil, for frying

Equipment

• Mixing bowl
• Rolling pin
• Sharp knife
• Deep frying pan or heavy pot
• Slotted spoon or tongs
• Paper towels
• Thermometer (optional)

Instructions

1. Cut the mozzarella into long strips about the thickness of your finger, then chill them in the fridge while you make the dough so they stay firm and do not turn soft (cold cheese melts more slowly, which keeps it from leaking out during frying).
2. In a bowl, combine the flour, softened butter, and egg, then stir in the sugar, salt, and olive oil until the mixture looks crumbly and evenly moistened.
3. Add the milk a little at a time, kneading as you go, until you have a smooth, soft dough that holds together and no longer sticks to your hands, about 3 to 4 minutes of kneading.
4. Roll the dough out on a floured surface until it is about 1/8 inch thick, then cut it into long strips roughly 1 inch wide.
5. Wrap each dough strip in a spiral around a chilled cheese strip, overlapping slightly so the cheese is fully covered with no gaps (any exposed cheese will melt out into the oil).
6. Roll each wrapped stick lightly in flour to coat, which keeps them from sticking together and helps them crisp instead of clump in the pan.
7. Heat about 2 inches of oil in a deep pan to 350 degrees F, or until a scrap of dough sizzles right away when dropped in.
8. Fry the sticks a few at a time, turning as needed, until deep golden brown all over, about 2 to 3 minutes, then drain on paper towels and serve hot while the cheese is still stretchy.