Buffalo Fried Mozzarella Sticks

Slice the mozzarella into cuboid rectangular slices and set aside.

Dip each slice into the flour, then the eggs, making sure they are completely coated.

Pour the panko into a bowl and whisk in the cayenne, then roll the egg covered mozzarella into the panko to completely coat them. Set them in the freezer until ready to fry.

Meanwhile, make the sauces! It is SO helpful to have a nutribullet or an immersion blender at this point to get that silky emulsified finish.

Place the hot sauce and butter in the blender and very quicky bring it together - don't be tempted to overdo it as this can cause the sauce to split.

Do the same with the ingredients for the blue cheese sauce.

Whisk the fresh ranch ingredients together and set aside.

Heat a sturdy bottomed saucepan full of sunflower oil to around 170°C. Fry the mozza sticks until they are nice and crispy, around a minute, then drain from the oil, briefly dry with towels and cover with the sauces and chives.