I am always happiest when a recipe feels generous and approachable, which is exactly what draws me to Fried Mozzarella Balls. This makes a lovely opening to a meal, though I would be perfectly happy making a plate of it for myself. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
- 17 Mozzarella balls
- 1/2 cup flour + more as needed
- Paprika + salt
- 1 cup panko + 2 tbs dry oregano
- 2 eggs + 1 more if needed
- Vegetable oil for deep frying
Instructions
- Start by draining the mozzarella balls in a colander, rinse with cold water and pat dry between 2 paper towels.
- Prepare your dishes 1- four, paprika and salt 2- panko and oregano 3- whisk the eggs.
- Place 5 mozzarella balls at a time in the flour make sure to roll well to get coated and shake off any excess flour, place in the whisked eggs roll then place in the panko mix roll well to get coated then place on a parchment lined baking sheet. Continue with the rest of the balls.
- After finishing the first dip you will dip again in the eggs and roll again in the panko, this step will insure no cheese come out while frying.
- Place the mozzarella balls in the freezer for 20 minutes.
- Heat the oil in a deep frying pan, the best way to check if the oil is ready is to place the back of a wooden spoon in the oil if tiny bubbles start forming that means it’s ready.
- Fry the mozzarella balls until golden, place on paper towel to get rid of excess oil and enjoy with homemade marinara from the previous reel.
- You can freeze any extra and place in the the fridge for 3 hours before frying.
- Also your hands are your best tools when rolling.
Notes
- Made 17 mozzarella balls because I used some of the cheese on a salad.