Post by Chris in NM on Aug 21, 2008 11:02:06 GMT -6
Fried Mozzarella, or Mozzarella Fritta
italianfood.about.com/od/fritterssnacks/r/blr1566.htm
Fried Mozzarella, or Mozzarella Fritta: The idea of frying a cheese that melts when it gets hot might strike some as strange, but if it's breaded the breading will form a golden crunchy crust, while what's inside will be deliciously creamy. As an added bonus, this is very easy to do. To serve 4:
INGREDIENTS:
2 mozzarella (ideally, made from water buffalo milk) balls about 3 inches (7.5 cm) across
2 eggs
Flour
Breadcrumbs
Oil for frying
PREPARATION:
Beat the eggs in a bowl, and set the oil to heating.
Cut the mozzarella into fairly thick slices and flour them. Dredge them in the beaten egg, coat them well with breadcrumbs, and fry them until golden.
Drain them, dust them with a little salt, and serve at once
Fried Mozzarella
From Kyle Phillips
Your Guide to Italian Cuisine
italianfood.about.com/gi/pages/stay.htm
Fried Mozzarella, a South Italian classic, is much lighter than one might expect, and can also be, well, the Italian word is sensuale. In short, a perfect summer second course. To serve 4 you'll need:
INGREDIENTS:
6 small (1 1/2 inch, or 4 cm diameter) mozzarella balls
An egg, lightly beaten
Breadcrumbs
Oil for frying
PREPARATION:
Begin by slicing your mozzarella balls in half and setting them to drain in a strainer; if you have time, for 2 hours. Otherwise, if you have one of those centrifuges one uses to drain salad, give the pieces a quick spin, turn them, and spin them again.
In either case, dredge the slices in the beaten egg, and again in the breadcrumbs, put them on a cookie sheet lined with wax paper, and chill them in the freezer for a half hour.
Fry the mozzarella disks for about a minute in hot oil. Arrange them on a serving dish, salt them well, and serve them at once.
italianfood.about.com/od/fritterssnacks/r/blr1566.htm
Fried Mozzarella, or Mozzarella Fritta: The idea of frying a cheese that melts when it gets hot might strike some as strange, but if it's breaded the breading will form a golden crunchy crust, while what's inside will be deliciously creamy. As an added bonus, this is very easy to do. To serve 4:
INGREDIENTS:
2 mozzarella (ideally, made from water buffalo milk) balls about 3 inches (7.5 cm) across
2 eggs
Flour
Breadcrumbs
Oil for frying
PREPARATION:
Beat the eggs in a bowl, and set the oil to heating.
Cut the mozzarella into fairly thick slices and flour them. Dredge them in the beaten egg, coat them well with breadcrumbs, and fry them until golden.
Drain them, dust them with a little salt, and serve at once
Fried Mozzarella
From Kyle Phillips
Your Guide to Italian Cuisine
italianfood.about.com/gi/pages/stay.htm
Fried Mozzarella, a South Italian classic, is much lighter than one might expect, and can also be, well, the Italian word is sensuale. In short, a perfect summer second course. To serve 4 you'll need:
INGREDIENTS:
6 small (1 1/2 inch, or 4 cm diameter) mozzarella balls
An egg, lightly beaten
Breadcrumbs
Oil for frying
PREPARATION:
Begin by slicing your mozzarella balls in half and setting them to drain in a strainer; if you have time, for 2 hours. Otherwise, if you have one of those centrifuges one uses to drain salad, give the pieces a quick spin, turn them, and spin them again.
In either case, dredge the slices in the beaten egg, and again in the breadcrumbs, put them on a cookie sheet lined with wax paper, and chill them in the freezer for a half hour.
Fry the mozzarella disks for about a minute in hot oil. Arrange them on a serving dish, salt them well, and serve them at once.
