Fried Mozzarella Food

FRIED MOZZARELLA STICKS

Steps:

• Cut the cheese into 8 3 1/2/x 1/2x1/2" sticks.
• Put flour into shallow dish and dredge the mozzarella sticks lightly in flour, shaking off the excess.
• One by one, dip in the beaten egg, coating completely, and then roll in bread crumbs to coat.
• Put the sticks on a plate and freeze for 15 minutes.
• Heat a deep fryer or heavy pot to 365 in 3 inches of oil.
• Fry the mozzarella sticks in 2 batches until golden brown, about 1 minute.
• Drain on paper towels and serve with hot marinara sauce.

FRIED MOZZARELLA BITES

Steps:

• Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.
• For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt.
• To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites.
• Add some mixed olives, celery sticks, long bread sticks to round out this finger food selection.

FRIED MOZZARELLA

Steps:

• Preheat oven to 250 degrees. Place flour in a bowl. In another bowl, beat eggs. In a third bowl, combine panko with thyme. Season each with salt and pepper. Working with 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in breadcrumbs, pressing gently to adhere.
• In a small saucepan, heat vegetable oil over medium-high until pinch of breadcrumbs sizzles and floats to the top when added. Fry bocconcini, 4 at a time, until golden brown, turning occasionally, 2 minutes per batch. With a slotted spoon, transfer balls to paper towels to drain and season with salt. Keep warm in oven and repeat with remaining bocconcini. Serve with tomato sauce for dipping.

FRIED MOZZARELLA CHEESE APPETIZERS

Steps:

• Cut cheese into twenty-four 1/4-in. slices. Place the eggs, flour and bread crumbs in separate shallow bowls. Dip cheese slices in eggs, then coat with flour. Dip cheese again in eggs and coat with crumbs. Place on waxed paper-lined baking sheets; refrigerate for at least 1 hour., Meanwhile, in a small saucepan, saute garlic in 1 tablespoon oil for 1 minute; add the tomatoes, oregano, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40-45 minutes or until slightly thickened., In a large skillet, cook cheese slices in remaining oil over medium heat for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with sauce.

FRIED MOZZARELLA SKEWERS

Steps:

• Make the sauce: Pour the olive oil into a large skillet set over medium-high heat. When the olive oil is hot, add the chopped garlic. Cook and stir until garlic is sizzling and fragrant, taking care not to burn it. Add the anchovies and capers, and stir until capers dissolve into the oil. Add the butter and melt it, then pour in the white wine and lemon juice. Bring to a rapid simmer, and cook until reduced by half, about 6 to 7 minutes. Keep warm.
• Lay four slices of bread on your work surface. Top with the sliced mozzarella, making sure the cheese does not extend over the edges of the bread, trimming to fit if necessary. Top with remaining bread, to make four sandwiches. Seal each sandwich at each corner with a toothpick (four picks per sandwich).
• Spread flour on a rimmed plate. Beat eggs and milk together in a wide, shallow bowl. Heat about 1/2 inch vegetable oil in a skillet over medium heat; oil is ready when a crust of bread sizzles on contact.
• Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides in the egg, letting the excess egg drip back into the bowl. Carefully ease the sandwiches into the oil, and fry until they're golden brown on both sides and the cheese is melted, about 1 to 2 minutes per side. Remove the sandwiches, and drain well on paper towels. Remove the toothpicks and use a serrated knife to cut them in half on the diagonal.
• Return the sauce to a simmer, and stir in the parsley. Spread the sauce on four serving plates, then top with a sandwich and serve hot.

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICH)

Steps:

• Cut the crust off from the white sandwich bread slices.
• Brush the bread with béchamel sauce for the Sicilian version, add a slice of ham for the roman way or leave it plain for the Neapolitan. Add 2 thick mozzarella slices (about 1-inch wide) and close the sandwich.
• Arrange the flour in a bowl or plate, and dredge the mozzarella sandwich in until fully coated.
• Beat the eggs and milk in another bowl, season to taste with salt and pepper. Coat the sandwich on all sides with the egg-wash until fully covered.
• Arrange the breadcrumbs on a plate and coat the sandwich to fully seal the mozzarella inside and avoid leaks during frying process. Repeat the breading process if necessary.
• Heat the oil a in a deep heavy sauce-pan. Add more oil if needed until is enough to deep-fry the sandwich.
• Heat over medium-high heat until a deep-fry thermometer reads 350°F/ 170°C.
• Gently fold the sandwich in and deep-fry 2 mins on each side, or until crispy and golden on both sides.
• Transfer the sandwich on a plate covered with kitchen paper, allow to cool slightly and serve.

FRIED MOZZARELLA

Steps:

• Pour enough oil into a sturdy skillet so it's about 2 inches deep. Heat to 350°F, using a candy thermometer to accurately gauge temperature, or toss a small piece of bread in the hot oil and when it sizzles and starts to turn brown, it's ready.
• Make the breadcrumb mixture by placing the white bread, panko, Parmesan cheese, garlic, parsley, oregano, salt and pepper into the bowl of a food processor and pulse until well combined and bread has become coarse crumbs.
• Set up a dredging station by taking three medium-sized bowls and placing the flour in one, the eggs plus a tablespoon of water in another, and the prepared breadcrumbs in the remaining bowl.
• Dredge each mozzarella piece first in the flour, then into the egg bath (shaking off excess), and then into the breadcrumbs. Use your fingers to help the bread crumbs adhere to the cheese. For extra crispy fried mozzarella, repeat the egg and breadcrumbs steps once again. Set breaded cheese pieces on a plate as you continue to work.
• Carefully add the breaded cheese pieces to the hot oil and fry until golden, about 2 to 3 minutes. Do this in batches, don't over crowd the pan! Drain on paper towel-lined plate.
• Serve immediately with fresh marina.

FRIED MOZZARELLA PUFFS

Steps:

• Combine water, butter, and salt in a saucepan over medium-high heat. Bring to a simmer; pour in flour all at once and reduce heat to medium. Stir with a wooden spoon or spatula until a dough starts coming together. Cook, scraping up and stirring the dough, for 2 to 3 minutes.
• Remove from heat; transfer dough to a mixing bowl. Let cool until no longer hot but still very warm, 5 to 10 minutes. Add egg and season with cayenne and freshly ground black pepper. Whisk vigorously until mixture combines into a very soft, sticky dough. Switch to a spatula and scrape dough into a ball.
• Seal dough and spatula with plastic wrap and refrigerate in the bowl until cool, about 1 hour.
• In the meantime, season marinara sauce with oregano, red pepper flakes, balsamic vinegar in a small pot over medium heat. Add anchovy fillet. Stir together and bring to a simmer. Let simmer for 10 minutes; turn off heat and let sit until ready to use.
• Grate mozzarella cheese over the dough and stir to combine.
• Heat oil to 350 degrees F (175 degrees C) in a deep fryer or heavy-duty pan over medium heat. Preheat oven to 200 degrees F (93 degrees C) or any temperature for keeping warm.
• Scoop out about 2 tablespoons of dough per puff and form into a football shape using two spoons. Fry puffs, 5 or 6 at a time, in the hot oil until browned, 2 to 3 minutes. Drain on paper towels. Keep puffs warm in low oven while frying the rest. Serve with hot marinara sauce.

PAN-FRIED MOZZARELLA PARCELS

Steps:

• Cut the mozzarella into thirds and wrap each piece in a slice of speck or prosciutto. Heat the oil in a non-stick pan until very hot. Season the mozzarella and fry for a few minutes on each side until the speck or prosciutto is brown and crisp and the mozzarella is starting to ooze. Tip from James: the tip is to cook the mozzarella quickly so it doesn't toughen.
• While the mozzarella is cooking, arrange small piles of lettuce on four plates. Peel, stone and slice the avocados, adding a few slices to each plate. Remove the mozzarella parcels from the pan and put 3 on each plate.
• Pour the balsamic vinegar into the pan and stir to combine with the cooking juices. Drizzle the warm dressing over the leaves and parcels. Serve with plum chutney and slices of ciabatta or focaccia.

FRIED MOZZARELLA CHEESE WITH MARINARA

Steps:

• Cut the mozzarella into sticks a bit more than about 1/4 inch thick and about 1 1/2 inches long.
• Coat the sticks with flour, shaking off excess.
• Combine the bread crumbs and seasonings in a flat dish.
• Beat the eggs and place in a separate bowl.
• Coat the sticks by dipping them in the egg and then in the bread crumbs.
• The coating on the first stick should be fairly dry when you finish the last stick.
• Repeat with another dip in the egg and then in the bread crumbs.
• Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked.
• Fry in batches, keeping the finished ones warm in the oven.
• Serve with chilled marinara sauce or salsa.

FRIED MOZZARELLA CHEESE STICKS

Steps:

• In a small bowl, mix the eggs and water.
• Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
• In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
• One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

FRIED MOZZARELLA BALLS

Steps:

• Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.
• Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.
• Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)

OUR 30+ BEST FRESH MOZZARELLA RECIPES (+HOMEMADE FRIED MOZZARELLA CHEESE STICKS)

Steps:

• Cut the cheese into thin slices.
• Whisk eggs with salt and water.
• Dredge cheese slices in egg and breadcrumbs.
• Do a second coating.
• Cook in hot oil in a deep fryer.

FRIED MOZZARELLA

Steps:

• Remove the egg roll wrappers from the package and cover them with a damp paper towel. This will keep the wrappers from drying out. Have a small glass of water ready for sealing the wrappers.
• Place one egg roll wrapper on a cutting board. With damp fingers, moisten the outer edges of the wrapper. Place a piece of string cheese diagonally on one corner of the wrapper. Roll the cheese inside the wrapper to the halfway point and then fold the edges over the ends of cheese. Continue rolling, making sure the last corner seals. Place on a sheet pan, cover with a damp paper towel and repeat with the remaining cheese sticks.
• Heat 1 inch of oil in a large skillet over medium heat.
• While the oil is heating, warm the marinara in a saucepan over medium heat until warmed through. Place in a small serving bowl.
• Fry the egg rolls until golden and crisp, about 1 1/2 minutes, turning regularly. Remove to a paper-towel-lined plate to drain excess oil.
• Serve alongside the marinara.