Pat mozzarella dry, making sure there is no water on the surface, and set aside. Place the flour in a shallow dish. Combine the milk and eggs and place in a shallow bowl. Stir together the bread crumbs, Essence, and salt and place in a shallow dish.
Heat vegetable oil about 1 1/2 inches deep, in a heavy saucepan or deep-fryer over medium-high heat to 325 to 330 degrees F.
Dredge the mozzarella in the flour, shaking off any excess flour. Dip in the egg mixture and then the bread crumbs. Place mozzarella in hot oil and cook for 1 to 1 1/2 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels. Allow mozzarella to stand for 3 to 5 minutes before serving, to allow the cheese to melt the entire way through. Serve warm on skewers or fondue forks with Puttanesca Dipping Sauce.
Yield: 45 to 50 mozzarella squares