Fried Mozzarella

Fried Mozzarella 

is among those appetizers that, in my opinion, everyone adores. The gooey, stringy, and deliciously delicious taste sensation that this meal offers is just unbeatable.Fried Mozzarella

HOW TO MAKE FRIED MOZZARELLA

Making this iconic appetizer is really pretty simple. 

Superior components will always contribute to superior taste and texture, as is the case with all recipes.Fried Mozzarella

Using high-quality mozzarella cheese is obviously essential. Avoid purchasing the mozzarella sticks found in the cheese department of the supermarket. The breading cannot stick to the cheese since it is surrounded by an edible shell. It doesn’t fry very good either.Fried Mozzarella

We enjoy cutting gorgeous blocks of fresh mozzarella into 1/4- to 1/2-inch rounds.Fried MozzarellaFried Mozzarella

Next, all you need to do is set up your standard dredging line of flour, eggs, and breadcrumbs.

Now, the breading is what may transform a mediocre plate of fried mozzarella into an amazing meal that people will want more of.Fried Mozzarella

To achieve the perfect crispy, crunchy surface, we use a blend of Japanese panko breadcrumbs and fresh country white bread. Then add herbs, garlic, and parmesan cheese to seal in the delicious flavor.

AN UNUSUAL HISTORY

Like us, you would think that Italian cuisine is the source of this delectable dish, wouldn’t you? Actually, though, it isn’t the case.

What do you know? Although we appreciate its origins, we don’t really care where it came from. We’re simply happy that it’s here now and that we can make it whenever we want.

which is frequently. like as at this moment.

What do you know? Although we appreciate its origins, we don’t really care where it came from. We’re simply happy that it’s here now and that we can make it whenever we want.

which is frequently. like as at this moment.

Well, you need to have incredible fresh marinara if you want to make the best fried mozzarella in the world. The crunchy and creamy fried mozzarella is the ideal accompaniment to our marinara sauce, which is incredibly flavorful.

I think we can safely say this is about the best fried mozzarella you’ll ever have,

 and you’re guests will absolutely love it. But don’t worry, you’ll still enjoy ordering elsewhere. It probably won’t compare to yours, once you make this recipe at home…but fried mozzarella is so yummy, that even the second-best versions are still pretty tasty.

Ingredients

• 1 pinch freshly ground black pepper
• 1/2 tsp Kosher salt
• 1 tsp dried oregano
• 2 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 16 oz fresh mozzarella, cut into 1/4-inch to 1/2-inch medallions, or 1/4-inch sticks
• Vegetable oil, for frying
• 1 cup all-purpose flour
• 2 large eggs, slightly beaten
• 3 pieces country white bread, crusts removed, torn into pieces
• 1 cup panko bread crumbs
• 1/4 cup fresh Parmesan cheese, grated
• Fresh marinara sauce, for serving

Instructions

• Fill a heavy skillet approximately two inches deep with oil. Use a candy thermometer to measure the temperature precisely, or put a little piece of bread into the heated oil; it’s ready when it sizzles and begins to turn brown. Preheat to 350°F.
• To make the breadcrumb mixture, put the white bread, panko, Parmesan cheese, garlic, parsley, oregano, salt, and pepper in a food processor bowl. Pulse the ingredients until the bread is coarsely crumbs and thoroughly mixed.
• Assemble three medium-sized bowls to create a dredging station. Fill one bowl with flour, another with eggs and a tablespoon of water, and the third with the made breadcrumbs.
• First, coat each piece of mozzarella with flour, then with egg bath (shaking off any excess), and last with breadcrumbs. Help the bread crumbs stick to the cheese with your fingertips. Repeat the breadcrumbs and egg stages for a crispy fried mozzarella. As you work, place the breaded cheese pieces on a platter.
• Gently place the breaded cheese slices in the hot oil and cook for two to three minutes, or until golden. Avoid packing the pan too full by doing this in batches. Drain on a platter lined with paper towels.
• Serve immediately with fresh marina.