Mozzarella "hearts" in a spicy cheese breading

Ingredients:

• 2 bars (450 g each) mozzarella cheese
• 3 packages (240 g each) of spicy cheese-flavored corn puffs, such as Cheetos
• 4 large eggs, lightly beaten
• Vegetable oil for frying
• 1/2 cup ranch sauce
• 2 tablespoons Vietnamese hot sauce, such as Sriracha
• Special equipment: a 2.5" heart-shaped cookie cutter and a deep-fry thermometer

Preparation:

1. Place the unwrapped mozzarella in the freezer for 30 minutes to firm up. Meanwhile, place the corn flakes in a food processor and process into fine crumbs. Set aside 1 cup for garnish, and transfer the remaining mixture to a large bowl. Place the eggs in a separate large bowl.
2. Unwrap the cold mozzarella and use a long, thin knife to cut it into thirds lengthwise, using the narrow side (like sandwich bread). This will make 6 thin slices of cheese. Use a heart-shaped cookie cutter to cut 2 hearts from each thin slice. You should have 12 hearts. Use the sharp end of the cookie cutter to cut a wedge at the top of each slice to make the heart shape more distinct. Save the cut-out pieces for another recipe.
3. Dip each "heart" in beaten egg, then roll in snack crumbs, coating completely. Repeat 2 more times to create a thick coating, and transfer to a baking sheet. Freeze the cheese "hearts" for at least 1 hour or store for up to 3 days.
4. Pour 2 inches of oil into a large, heavy saucepan and attach a thermometer. Heat the oil over medium heat to 350°F (180°C). Using a slotted spoon or strainer, lower the "hearts" into the oil in 3 batches and fry for about 4 minutes, until golden brown and the cheese has melted. Remove from the fryer and drain on paper towels.
5. Transfer the "hearts" to a plate and sprinkle with the remaining cheese crumbles. Pour the ranch dressing into a small serving bowl and add hot sauce to the center. Run the tip of a knife down the center of the dressing and hot sauce, creating a heart shape. Serve the fried "hearts" hot with hot dipping sauce.