Fried mozzarella is a delicious and satisfying snack that replaces the usual chips or croutons. Under the crispy breading hides a delicate mass of melted cheese that melts spicy in your mouth. The treat can be served with alcoholic drinks.
Classic cooking technology: frying Italian cheese
Products used:
- 16 servings mozzarella cheese;
- 2 beaten eggs;
- 110 g breadcrumbs;
- 80 g all-purpose flour;
- 23 g corn starch;
- 9-12 g garlic powder;
- oil for frying.
Cooking process:
- To make fried mozzarella, combine eggs and water (about ¼ cup) in a small bowl.
- Combine garlic salt in a separate container.
- Take a medium sized bowl to mix the flour and cornstarch.
- In a large, heavy saucepan, heat the oil to 185 degrees.
- Dip each slice of mozzarella into the flour mixture, then into the egg mixture, then into the bread crumbs and finally into the oil.
Fry the cheese slices until a fragrant golden crust forms. The process will take no more than 30 seconds. Transfer the finished breaded mozzarella pieces to paper towels.
Appetizing cheese sticks. Tricks and nuances
Products used:
- 8 servings of mozzarella;
- 1 large egg;
- 90 g all-purpose flour;
- 75 g dry bread crumbs.
Cooking process step by step:
- Cut the cheese into oblong rectangles.
- Place the flour in a plate, dip the mozzarella slices into the crumbly mixture, and shake off any excess.
- In another bowl, beat the egg, brush the resulting sticks with the egg mixture, then toss them into the bread crumbs.
- Place the sticks on a plate and freeze for 10-15 minutes.
- Heat a deep fryer or large saucepan and fry the mozzarella in two batches until golden brown, about 1 minute.
Transfer the finished dish to napkins; paper towels will absorb the fat. Serve with Italian sauce made from ripe tomatoes, green onions, and herbs.
Simple and delicious sauce for fried mozzarella
Products used:
- 800 g tomatoes;
- 65 ml olive oil;
- garlic, basil.
Pour boiling water over the tomatoes, remove the skin, and cut into random slices. Fry in a frying pan, season with garlic powder and chopped basil sprigs. Boil, simmer for 8-10 minutes, stirring the mixture constantly.
Breaded fried mozzarella. Recipe for a juicy beer snack
Products used:
- 16 slices of mozzarella;
- 2 large eggs;
- 2 cloves garlic, minced;
- 100 g flour;
- 90 g bread crumbs;
- 75 g grated parmesan;
- parsley, oregano.
Let's start cooking.
- Heat sunflower oil in a deep frying pan.
- Mix bread crumbs with grated cheese, aromatic garlic, chopped parsley sprigs and oregano.
- Take three medium-sized containers, beat the eggs in one, place the flour in the other, and pour the mixture of crumbs and spices into the third.
- Dip each piece of mozzarella first into the flour, then into the egg mixture, and then into the breadcrumbs.
- Carefully add the breaded cheese to the hot oil and fry until golden brown, about 45 to 60 seconds.
Serve fried mozzarella with tomato paste or garlic sauce. Use basil and rosemary as additional spices.
Fried mozzarella is one of the traditional, delicious and very simple appetizers. The dish belongs to Italian cuisine precisely because it uses specific Italian cheese. Italian seasonings will also be used, but this is optional. In general, fried cheese is a completely familiar dish that is prepared in many countries. In addition to being a snack, it is also an excellent treat for vegetarians. But not only vegetarians like this dish; it can also serve as a hearty snack. But you shouldn’t overuse it, because the pieces of cheese turn out to be quite fatty.
Mozzarella is an Italian cheese that we most often find made from cow's milk. However, it does not have its own taste. We get a wheel of cheese soaked in a solution. This, by the way, suggests that mozzarella has a short shelf life. Because of this and yet bland taste, recipes with mozzarella must contain something that gives a bright taste. In our recipe we will also use this trick and make a very interesting and flavorful snack. Let's find out what we need.
To prepare the recipe we need the following ingredients:
- mozzarella - 400 grams;
- chicken egg - 2 pieces;
- milk - 2 tablespoons;
- (or any yesterday's bread) - 400 grams;
- wheat flour - 1 cup;
- Italian herbs - 1–2 teaspoons;
- freshly ground pepper;
- salt;
- vegetable oil.
First, let's look at the main ingredient. The fact is that we sell mozzarella in various sizes. This is a standard large ball and a whole bunch of small balls. There is also a type of hard cheese, but we don’t need it at all right now. You can take any size option, but ready-made small balls will be much more beautiful. You can take Italian herbs the way you like best. For example, find a mixture of all the main herbs in the store at once. Or assemble it yourself. Basil, oregano, and thyme work well here. But this is truly a matter of preference.
The first stage of preparation - prepare the breading and cheese
Instead of using breadcrumbs, we make our own. It's not at all difficult and will take no more than five minutes. But if you don’t have them, then, of course, you can use ready-made store-bought breadcrumbs. For ours, it is best to use homemade ciabatta, because it is an excellent, tender Italian bread. But regular white, which is sold in every store, will also work well.
We simply cut it into some cubes. We fry them a little in a completely dry frying pan. But you shouldn’t let it turn black and burn. To do this, simply stir the pieces of bread constantly. After four minutes they should be crispy. Then we take them out and put them in a blender. Now we need to get some crumbs out of this. Place the finished crumbs in a bowl, add Italian herbs and mix everything well.
Let's also prepare the remaining breading elements. To do this, take two more deep bowls. In one you need to mix eggs, milk, pepper and salt. Pour flour into another. You can also add salt and pepper to the flour. Mozzarella, if it comes in a large ball, should be cut into portions. There is no need to do anything with the little ones. Just get rid of the brine and excess moisture by draining the cheese in a colander.
The second stage of preparation - frying the mozzarella
The recipe does not indicate the exact amount of oil only because different amounts may be needed depending on the size of the pans. You can take a saucepan or a ladle with thick walls. But you need to pour so much oil so that its height is not less than six centimeters. It needs to be heated, but not too much. When you drop a piece of breading into it, it should sizzle steadily, but not very loudly.
Let's do this with the mozzarella pieces: first roll them in flour to completely remove all the moisture. Now drop them into the egg mixture. To avoid getting dirty, use a toothpick. The next layer is breading. Next is the egg mixture again, then the breading again. And in such “armor” we send the balls into deep fat. Fry everything until the outer layer is golden. Remove and leave on a paper towel for two minutes to drain excess fat. You need to eat it right away, while the dish is still hot.
As you can see, the recipe is very simple and quick. But it makes a really good snack for any occasion. So take note of the recipe and cook it for yourself and for your friends. Bon appetit!
To prepare this dish, I used our Ukrainian mozzarella, which differs from Italian only in price. Fortunately, here you can easily find this wonderful cheese in the form of small balls, which are very convenient to cook with. If you only have mozzarella in the classic form, then you just need to cut it into small cubes, the size of a cherry tomato, and follow the recipe.
To ensure that the mozzarella is well fried and does not leak out during frying, it should be thoroughly breaded. Double breading is a guarantee that all the cracks are completely closed. Refrigeration also helps compact the breading and keeps the cheese from overheating while frying while the surface browns.
If desired, add breadingm crackeryou can add your favorite dried herbs, then the mozzarella will also have a special aroma.
Ingredients
- 300 grams fine mozzarella
- 150 grams breadcrumbs
- 1 tbsp. l. granulated garlic (optional)
- 2 eggs
- 2 tbsp.
- water
- 100 grams of flour
Vegetable oil for frying
- 1 For the sauce:
- large tomato, peeled, cut into cubes
- 1 clove of garlic 1 sprig
- rosemary, just needles 2 tbsp.
- olive oil 1 tbsp.
Cooking time: 20 minutes
1) Beat eggs with water in a deep plate. Mix crackers with granulated garlic and place in a deep plate. Also place the flour in a deep plate.
2) Roll the mozzarella balls thoroughly in flour.
5) When the balls are already well cooled, heat a large amount of vegetable oil over medium heat, in a deep frying pan, kettle or deep fryer, until the oil begins to crackle or to 180 ° C if you have a thermometer.
6) While the oil is heating, prepare the sauce.
Watch the video on how to easily peel tomatoes (in Ukrainian):
Preparation:
Exit:
In one serving:
Ingredients:
200 g mozzarella cheese
1 egg
2 tbsp. l. flour
2-3 tbsp. l. breadcrumbs
2 fresh tomatoes
salt
ground pepper
2 tbsp. l. olive oil
greens for decoration
Mozzarella is a young cheese with a short shelf life; it has a delicate, slightly fresh taste, slightly elastic to the touch, and is stored in whey (its own “brine”). When cooked, mozzarella melts easily, so in Italy, thicker mozzarella is prepared for pizza and casseroles, which is stored without whey.
For the recipe, we used a two-hundred-gram ball of mozzarella in brine, which the Italians call “bocconcini.” Fried mozzarella is not just a dish - it's a delicacy :)))
1. Prepare containers with flour, breadcrumbs and an egg, which you lightly beat. If desired, add spices to the breadcrumbs,
2. Since mozzarella cooks very quickly, prepare the vegetables with which you will serve the cheese.
Wash the tomatoes, cut them into slices, place on a plate, salt and pepper, sprinkle with olive oil, and garnish with herbs.
3. Pour 1 tablespoon of olive oil into the pan and heat it well.
4. Remove the cheese from the brine, dry it with a napkin, and cut it into 3-4 slices with a sharp knife.
5. Roll mozzarella cheese slices in flour, dip in beaten egg, then roll in breadcrumbs. Place all the cheese slices into the hot oil at the same time, as it melts very quickly. Fry on both sides for 15-20 seconds, immediately place near the vegetables, and serve warm.
For those who like it spicy, drizzle the tomatoes and toasted mozzarella with wine vinegar.
Fried mozzarella can be served with lettuce, olives and fresh basil.
If we talk about Italy, or more precisely about its gastronomy, then its three pillars: pizza, pasta and mozzarella. I admit, I have a very relaxed attitude towards pizza. I tried it in different regions of Italy. So to speak, the real one, “from the manufacturer.” But I still wasn't impressed. Italian pasta is also not a novelty. It is important what sauce to serve it with. But the Campanian (Campana - area in the South of Italy) invention - cheese Mozzarella good in all variations! And in its pure form, and as a topping for the same pizza, and as snacks.
The most famous and traditional snack with mozzarella cheese is Arancini balls. , which got their name from little “oranges” because of their shape and the brownish-orange color of the breading. Mozzarella in arancini does not play the main role, but only part of the filler. But it was Arancini that inspired me to create a quick and easy mozzarella cheese snack!
But I didn’t make the traditional breading, from breadcrumbs and eggs. I made my own version! And that's why the color of my balls is golden yellow. My guests even decided that there were “golden Raffaello” on the table.
Breadcrumbs for breading are also present. But not the usual ones from the store, but “hand made”. Which are also worth paying attention to! They can be used not only in this recipe, but sprinkled on finished pasta or used in salads.
I will describe how to prepare my “signature” croutons in the recipe description.
So, for the mozzarella cheese appetizer recipe we will need:
- Mozzarella cheese mini 24 balls
- Breadcrumbs
- Palenta (corn grits)
- Chicken egg 1 pc.
- Vegetable oil 500 ml.
Corn starch
First, I’ll tell you about my signature crackers. I make them from white sourdough bread. That is, a regular yeast loaf will not work. I cut the fresh bread crumb into cubes, cutting off the top crust. Then I dry it naturally. I lay out the cubes on a sheet of craft paper and cover with a second layer. When the bread dries, I break it with a meat hammer into crumbs. Ideal if you have a wooden one. I put the cracker crumbs into a tin for storage. I add dried garlic from prepared spices. But it’s better to add fresh crushed garlic to the cubes of bread and dry it naturally. And then grind it with a hammer. I pour a little sea salt and thyme into a jar of breadcrumbs. I shake it. All. The “hand made” spice is ready!
Prepare 3 bowls: with egg, cornstarch and a mixture of palenta and homemade croutons (proportion 50x50).
The mozzarella must first be removed from the brine and placed in a colander to drain off excess liquid.
First roll each ball in cornstarch, then dip into the egg (beat the egg with a whisk or fork first), and then drop into a bowl with a mixture of palenta and croutons.
The bowl can be shaken in a circular motion. This will allow the balls to adhere to the breading evenly.
Place the breaded balls on a glass board, or wooden, or plastic, but wrapped in cling film. This way the balls will not stick to the surface.
Heat vegetable oil in a small high-sided saucepan or sauté pan. Just don't overheat it.
You can check the oil for readiness by sprinkling a couple of drops of water into the hot oil. If it starts to “shoot”, it means it is overheated. And it’s better to remove it from the heat for a while. It should sizzle slightly. This is the kind of oil you can dip breaded balls into. Fry over medium heat until light golden brown. And you can’t let the balls lose their shape. If the cheese starts to flow out, it means you overcooked it!
The beauty of the appetizer is the shell of “golden” breading, and inside there will be hot cheese.
You need to fry the mozzarella in a matter of minutes and serve it right away!
