Tip - How To Make Fried Mozzarella, Instead Of Getting It At A Crummy Bar

It's a perverse testament to fried mozzarella's greatness that even in its shittiest incarnations, even when it's just battered and deep-fried sticks of rubbery Polly-O string cheese prepared and served at your local dire corporate chain eatery with all the care and enthusiasm of a wino tumbling down a flight of stairs, people still like it. It's stretchy and melty and fatty and salty, and you get to dip it in stuff, and that's always fun, and hey, it's better than the Extreme Southwest Chipotle Maplewood-Smoked Bacon Ranch Meat Poppers even on their best day, even on the day the despairing nihilist line-cook doesn't ash his cigarette onto them.
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