Fried Mozzarella
- Source
- Recipe Keeper (handwritten, pp. 185-186)
- Serves
- 32 pieces
- Cuisine
- Italian-American
Ingredients
- 16 pieces mozzarella string cheese, unwrapped and sliced in half (32 pieces)
- Flour, for dredging
- 2 eggs
- 1/4 cup milk
- 2 cups panko bread crumbs
- 1 Tbsp dried parsley flakes
- Canola oil, for frying
- Marinara sauce, for dipping
Steps
- Slice the cheese in half (32 pieces).
- Put flour in a small bowl.
- In a separate bowl, whisk together the eggs and milk.
- In another bowl, combine the bread crumbs and parsley flakes.
- One by one, roll the cheese pieces in flour.
- Then dunk in the egg and milk mixture.
- Finally roll in the panko, pressing with your hand if necessary to get the crumbs to adhere.
- Place the pieces on a [illegible] sheet, then freeze for 20-30 min (flash freeze).
- To fry: heat 1 1/2 inches of canola oil in a large skillet over medium-high heat. When hot, add 6-8 pieces at a time — watch closely and turn to brown. Cook less than 2 min; make sure the cheese doesn’t start to bubble and leak.
- Remove to a paper towel-lined plate.
- Serve immediately with warm marinara sauce.
Notes
- This recipe spans two cards (p. 185, continued on p. 186 marked “pg 2”) — merged here into one file rather than split across two.
- Flour is used in step 2 for dredging but wasn’t listed among the card’s measured ingredients — added to the ingredient list here since it’s clearly needed.
- One word describing what kind of sheet the pieces are flash-frozen on (step 8) was illegible.
See also: Fried Mozzarella