Fried mozzarella: the recipe for a golden and stringy appetizer

The fried mozzarella it’s a finger food beloved and very greedy. Antipasto among the most popular in the pizzeria, together with battered zucchini flowers, olives all’ascolana, crocchè and potato chips, it is also perfect at lunchtime.aperitif, presented in the classic straw paper packets, or during a buffet lunch or dinner. Here the cherry mozzarella, squeezed and well drained, are passed in a rich breading and then dipped, a few pieces at a time, in boiling seed oil: the result will be tasty nuggets, crunchy out and streamers to the heart, which will conquer everyone.

Once ready, you can arrange the mozzarella on a serving dish and serve them in combination with a fragrant tomato sauce fresh and basil, as in our version, or you can skewer 4-5 of them on a skewer and enjoy them as an appetizing street food.

Preparing fried mozzarella at home does not therefore require special skills, but to prevent it from opening during cooking, melting in boiling oil and making it splash everywhere, you need to respect some simple precautions. First of all, leave it drain thoroughly. To do this, simply collect it in a colander, transfer it to the fridge for a couple of hours and then dab it with a sheet of absorbent kitchen paper: in this way it will completely lose the preservation liquid and remain dry and free of humidity.

Another fundamental rule is the seal perfectly mozzarella with a breading based on beaten eggs, semolina flour and breadcrumbs. For an optimal result and an even more crunchy yield you can repeat this step a second time or, alternatively, before breading them, you can dip them in a quick batter made with flour, water and eggs. In our recipe we used mozzarella balls cherries, small and with little water inside, but if you prefer you can also opt for the fiordilatte: just cut it into slices and then proceed as indicated. For a delicious variant you can enclose the mozzarella between two slices of sandwich bread and prepare it in a carriage or you can try your hand at a fried goat.

Find out how to prepare fried mozzarella by following the step by step procedure and advice. If you liked this recipe, try the supplì over the phone as well.

How to prepare fried mozzarella

Drain the mozzarella from the preservation liquid, collect them in a colander 1 and transfer them to the fridge for at least a couple of hours, in order to completely eliminate the serum.

In the meantime, prepare the sauce: heat a drizzle of oil in a saucepan and brown the garlic clove 2cleaned and deprived of the internal shoot.

Add the puree, season with salt and bring gently to a boil. Let it cook for about ten minutes, stirring occasionally, then turn off the heat and perfume with a few leaves of fresh basil 3.

After the rest time has elapsed, transfer the mozzarella balls to a bowl and dab them with a sheet of absorbent kitchen paper 4.

Prepare the breading. Break the eggs into a bowl and beat them with the tines of a fork, place the breadcrumbs on one plate and the flour on another. Pass the mozzarella, one at a time, first in the flour, then in the eggs and finally in the breadcrumbs 5.

As they are ready, arrange the mozzarella on a serving plate 6making sure that they are completely covered by the breading.

With the help of a spoon, dip the mozzarella balls 7a few at a time, in boiling seed oil.

When they are golden, take the mozzarella and let them drain on a sheet of absorbent kitchen paper 8.

Arrange the fried mozzarella on a serving dish and serve immediately accompanying with the tomato sauce 9.

storage

Fried mozzarella should be consumed hot at the moment. Alternatively, it can be kept in the fridge, in an airtight container, for a maximum of 1 day.