Fried mozzarella

Fried mozzarella is the most classic of appetizers. Here is the perfect recipe that doesn't open during cooking.

From north to south, fried mozzarella is a finger food that everyone likes. On the other hand, it is impossible to resist its stringy heart enclosed in a golden and crunchy breading . Preparing it is really simple and trust me, it has nothing to do with those pre-fried products you usually buy!

For this recipe you can use both classic mozzarella and small mozzarella , ideal to be enjoyed in a single bite. In all cases, the important steps are few and simple: drain the mozzarella well, bread it twice and fry it a little at a time in boiling seed oil.

How to prepare the fried mozzarella recipe

1. First, if you use classic mozzarella, cut it into sticks of about 2 cm on each side. The mozzarella should instead be left whole.
2. Transfer them to a colander which you will place on a plate (to collect the liquid) and transfer to the refrigerator for at least half an hour although a couple of hours is ideal. Then pat them dry with kitchen paper to remove excess milk.
3. Prepare three dishes in front of you by placing the flour in one, the eggs beaten with a pinch of salt in the second and the breadcrumbs in the last.
4. Pass the morsels in the order of the dishes, repeating the passage twice in the eggs and bread. You will thus obtain a double breading that seals the cheese during cooking.
5. Fry the mozzarella in boiling oil a little at a time for about 3 minutes. Drain it, pass it on absorbent paper and season with a pinch of salt before serving.

Whether it is mozzarella or fried mozzarella, the result is amazing and will please everyone: don't forget that it is one of the components of the legendary Neapolitan cuoppo !

We also leave you a video that reveals a practical way to fry mozzarella without getting your hands too dirty.

Conservation

Breaded and fried mozzarella should be enjoyed as soon as it is made . If you want to freeze it , you can do it before frying . When you're ready to use it, dip it from frozen into boiling oil: it will take a few more minutes of cooking for the heat to reach the center of the cheese but, if you have drained it well, the result will still be excellent.

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