Name: Mozzarella Fritta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24
Cuisine: Italian
Ingredients: Mozzarella: 500 g; Whole milk: 20 ml; Table salt: As you like; Flour: As you like; Egg: 1; Pepper: As you like; Bread crumbs: As you like; Peanut oil: As you like

Cuisine:

Italian

Ingredients

500 g Mozzarella
20 ml Whole milk
As you like Table salt
As you like Flour
1 Egg
Medium sized
As you like Pepper
Black pepper
As you like Bread crumbs
As you like Peanut oil

Directions

The Mozzarella Fritta is a tasty dish to offer either as an appetizer to friends, perhaps together with an original rolled focaccia, or as a main course, accompanied by vegetables. It is a simple but delicious dish especially if fresh and top-quality ingredients are used.

The double breading then will make the Mozzarella Fritta even crispier and golden brown on the outside, preserving the delicate heart of the mozzarella.

This mozzarella cheese in contact with heat melts immediately: therefore in the preparation it will be necessary to take special care of the coating so that there are no cheese leaks in the pan.
With just a few tricks and simple ingredients you can prepare delicious and crispy Mozzarella Fritta!

And as always, don’t forget to let us know in the comments what you think of this recipe, attaching photos of your results if you’d like! Grandma is always happy to see your work and read your comments!

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Steps

1 Done	To prepare the Mozzarella Fritta (fried mozzarellas), start by cutting the mozzarellas into slices about 2 cm (picture 1) and then cut them again into cubes (picture 2). In a colander, place the diced slices and let them drain so that they lose their fluid (picture 3).
2 Done	In a bowl, place the flour needed to coat the mozzarella chunks in flour and turn them over until they are totally coated (picture 4). In another bowl beat the eggs with the salt and pepper and dilute with the milk, be sure to mixing well. Then dip the floured mozzarella chunks into the beaten eggs so that they soak well (picture 5). Then coat the mozzarella chunks in breadcrumbs (picture 6).
3 Done	Now proceed to a second breading so that the mozzarellas are crispier and there is no risk of milk leaking out: pass the breaded mozzarellas again in the beated eggs (picture 7) and as a final step pass them in the breadcrumbs (picture 8) again, making sure that the breadcrumbs adhere perfectly. You will then have your mozzarellas ready to be fried (picture 9).
4 Done	In a large pot pour plenty of peanut oil for frying (oven cooking is not recommended). Before dipping your mozzarellas, test the temperature of the oil by pouring a pinch of breadcrumbs into the pan: if it sizzles, then you can dip 3 or 4 mozzarella bites at a time (picture 10). Let the mozzarella bites fry for 1 to 2 minutes or until they are golden brown (picture 11). After that, drain them being careful not to puncture them, helping yourself with a skimmer and as you proceed in the frying process place the fried mozzarellas on paper towels. Pat off the excess oil with paper towel. Now you can serve your fried mozzarella bites piping hot (picture 12)!
5 Done	Tips Mozzarella Fritta should be eaten immediately to enjoy them crispy and stringy. Once cooked, they can be stored in the refrigerator covered with plastic wrap for 1 day. They can be frozen already cooked for about 1 month. When ready to consume them, heat them directly in the oven without thawing.