Chop the mozzarella into large chunks, then lay on kitchen paper to drain well.

Whisk together the milk and egg in a bowl. In a separate bowl, combine the gluten-free flour, baking powder, dried oregano and salt.

Add the flour mix into the egg and whisk well, ensuring there are no lumps. Add the diced mozzarella to the mix and set aside.

Heat a deep pan of oil (avocado or coconut). Add the cheese chunks to the oil, allowing the excess batter to run off before placing in the hot oil. Cook until golden (approx. 1 min), and remove using a slotted spoon, setting aside on a plate lined with kitchen paper. (Cook the cheese in three or four batches to avoid the pan overcrowding and the cheese pieces sticking together.)

Serve immediately with a spicy ketchup.