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Deep-fried mozzarella recipe

Deep-fried mozzarella recipe



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  • Recipes
  • Dish type
  • Starters
  • Starters with cheese

Sticks of mozarella cheese are coated in seasoned breadcrumbs and quickly deep-fried to golden perfection. Serve with a tomato and herb sauce for dipping.

126 people made this

IngredientsServes: 8

  • 2 eggs, beaten
  • 60ml water
  • 170g herb-seasoned breadcrumbs
  • 1/2 teaspoon garlic salt
  • 85g plain flour
  • 45g cornflour
  • 1L oil for deep frying
  • 450g hard mozzarella cheese, sliced into sticks

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. In a small bowl, mix the eggs and water.
  2. Mix the breadcrumbs and garlic salt in a medium bowl. In a separate bowl, blend the plain flour and cornflour.
  3. In a large heavy saucepan, heat the oil to 180 C (365 F).
  4. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the breadcrumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on kitchen roll.

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Reviews & ratingsAverage global rating:(761)

Reviews in English (611)

by DIANE73162

This was a MESS! I consulted with someone I know that works in an Itailan restaurant, and this is NOT the way you make them! All you need is a few beaten eggs, and some itailan flavored bread crumbs with a little garlic powder mixed in. First dip the mozz. sticks in the egg mixture then the italian bread crumbs, then back in the egg mixture then back in the bread crumb mixture. Make sure they are completely coated. The oil shouldn't be any hotter then 350 degrees, then put the sticks in the oil for just about a minute, just until they float up to the top of the surface, and they're done! You can also use the same procedure with a block of mozz. Just don't cut the block any thicker then 1/4 inch. I hope this helps.-14 Nov 2004

by MariyaC

These were delicious and not hard to make. My minor improvisations included: cutting the cheese sticks in half (so my 8 became 16) and using plain bread crumbs with about 2 tsps mixed Italian seasoning. I also followed the advice of several reviewers: First, I combined the flour/starch mixture with the breadcrumbs. It was a huge time-saver and didn't seem to impact the end result. I also tried both double & triple coating and found that a double coat was sufficient for my taste. When the batter got a little clumpy, I simply moulded the clumps around the cheese for a slightly thicker coat. This part was a little messy, but other than that, it wasn't too bad. I coated all of the sticks before frying and set them aside on a plate. This turned out to be great advice because the frying really only takes about 30 seconds, and if you turn your back for too long, the sticks will burn. I did not have any problem with cheese leaking out, and the end result was truly restaurant quality. I will definitely make this recipe again!-30 Mar 2006


Fried Mozzarella

This easy recipe works great for all types of mozzarella shapes. Use it to make little fried mozzarella balls (aka pearls), mozzarella sticks, or our favorite – round slices. Because they appear to have the highest gooey-ness factor and ‘stretch the farthest‘ as our son remarks).

We do recommend that you use fresh cheese, not the processed stuff that is often passed as it. Considering mozzarella’s very mild taste we like to infuse the crunchy outside with as much flavor as possible. Let’s talk ingredients.


Spooky Fried Mozzarella Eyeballs Plus 5 Scary Recipes

Last Halloween I was beyond impressed with the number of creative and scary recipes I saw bounding about the blogosphere. How do people come up with this stuff?

I don’t remember this sort of thing happening when I was a kid. Or is it just because back then all that mattered to me was where Malibu Barbie, Francie, PJ and Skipper were going to head off to in the camper trailer and would they ever find Ken? Poor PJ, she never quite made the cut and always had to sit in the back.

This year I was inspired to throw my hat into the Halloween themed ring of fire and so I did what I always do when I need a creative consultation: I went to my partner in crime, G-Dawg—aka my husband who I think puts MacGyver to shame—and set him to task in scheming how we were going to create eyeballs out of cheeseballs.

After watching an episode of Diners, Drive-Ins and Dives a while back where I learned the secret to the perfect deep fried anything and everything I knew I wanted to create a recipe for deep fried mozzarella eyeballs. The secret dredge worked perfectly to form golden orbs of melty, bloodshot eyeballs.

Our original idea was to deep fry Mozzarella bocconcini balls stuffed with olives but realizing we’d have to use the larger sized Ovolini to accomodate the whole olives and in turn rake up the dollar signs we had to reassess the plan. G decided to create a combo mix of cheese with a touch of onion and a hollowed out olive on the inside. And of course add a little blood.

The bloody shot of Cholula—you can use Frank’s Red Hot or similar hot sauce—gave the eyeballs an extra side of gore. And the spicy kick makes the cheeseballs tasty all on their own. But if you do have a hankerin’ for dippin’ then go ahead and hit the sauce—bottled marinara will work just fine—for a more bloodified version.

Like I said, the secret to these golden beauties is in the dredge. First flour, then egg, then panko. And repeat the process a total of three times. Yep, three times. Don’t skimp and think you can just do two. Why would you even think of it? I know you won’t though, because you want the crunchy, golden crust that’s sturdy enough to hold just about anything and totally fun to break into to discover an eye-popping, gross-out surprise.


Deep Fried Mozzarella Bites

Over the next several weeks – during the Holiday Season and even for Super Bowl Sunday, appetizers will be plentiful. Whether you are hosting a party at home, or attending one, everyone loves appetizers.

And everyone loves cheese, not to mention anything that is deep fried. So why not whip up a batch of these Deep Fried Mozzarella Bites for your family and friends?

And what an easy appetizer this turned out to be, while I had all the ingredients already in my pantry to make the coating, I decided that I needed to use fresh Mozzarella Cheese that you will find in your local deli. Don’t skimp on this, I’m convinced this makes a world of difference in the final dish and fresh costs only pennies more.

After cutting the fresh mozzarella into 1/2 inch bite size pieces and setting up my breading station with three bowls for the flour, egg and Italian bread crumbs I proceeded to dip the mozzarrella pieces and then set them aside while the cooking oil came up to temperature.

A little advice when deep frying, it really does not matter what size pan you use. Just take into consideration how many batches you want to cook and how long each batch will take. Also make sure the pan is deep enough that you can comfortably cook with 2 inches of oil.

Once the oil is at 350 F you are ready to start frying, this goes very fast so make sure you are prepared as each batch will only take 30-45 seconds to cook. You’ll know when they are done because they will float to the surface.

This is also a perfect addition to a Super Bowl Menu. These golden-brown morsels are almost too good for their own good. Serve with a marinara sauce or my favorite a ranch dressing and make an extra batch… you’ll need it.


Reviews

My wife made some salsa tonight so I thought I would try to make these to go with it. I was a little apprehensive as I was afraid they would fall apart in the oil and I only had panko bread crumbs which I thought were too course for the breading. So I put the panko crumbs in the food processor and processed them to a fine crumb. After I breaded the cheese balls I put them in the refrigerator for about an hour and then in the freezer for about half an hour. They held up great in the oil and the result was fantastic. I will definitely make this again.

I was so looking forward to this appetizer. I'm not sure where I went wrong but . the coating fell off the mozz ball and oozed into the oil. Only a handful stayed together . and those were delicious. But, like another reviewer said, the ratio of good to bad mozz balls was too low, so I most likely won't be making these again.

These are great! My suggestion is to freeze them for at least an hour or 2, then sit at room temp for about 10 min before frying. perfect! Haven't tried it, but I wonder if you can do ahead, leave in the freezer, well wrapped, and always have some ready for a quick appetizer? Be sure to serve with spaghetti sauce for dipping!

OMGoodness! I have made this over and over! I use the Italian bread crumbs to make it a more flavorful app but regardless what you use - nothing beats fresh mozz balls! Youɽ never want to have cheese sticks anywhere else!

I was wondering if instead of frying, to cut down on calories/fat, could you bake in oven? Or will in melt into a gooey puddle.

love this recipe - and it does need to be fresh mozzarella and refrigerated before frying. As for the nutritional info - helllllllo - it is Fried Cheese..enough said.

They were too wet. I patted them on paper towel before coating. The coating was great but they still seemed to have a pocket of water in them. I think I would just use regular mozzarella instead of going through the expense and bother. my family wasn't impressed!

Four forks because it's so easy to make and a crowd favorite. Great suggestions to refrigerate & then briefly freeze first - I had no problems during cooking. Also, I just used the Trader Joe's marinated mozzarella balls, and they were great.

I walked in and made these after a stressful day. Great choice. Delicious and easy to make. I used homemade bread crumbs: http://tinyurl.com/yzlgcje

easy to make and my superbowl fans ate them as fast as I could cook them. They were a big hit at my house

These are a big hit with us. Tip: refrigerate these for an hour or so before frying, and put them into the freezer for about 5 minutes before frying. They turn out beautifully crisp on the outside, hot and melty in the middle, and the coating stays put.

made these yesterday for Superbowl- they were excellent. I wondered about the double-dip, which can be messy. so I did 1st batch that way and the rest 1 dip-no difference. I did, however, refridgerate the dipped balls for 1 hr before frying, I think it helps to keep the breading on. Served with marinara and pesto for dipping. They were gone in 10 minutes, kids loved them too.

What is the nutritional information for this recipe? thanks

I tried this recipe and they turned out great. One thing I did different was adding some Italian seasoning and placed them in the freezer for a few hours to hold together then fried immediately, carefully placing them in a few at a time.

I followed the directions exactly, and let the breading rest while the oil heated, but about 1/3 of the balls leaked through the coating. The ones that worked were yummy, but there was too high a failure rate for me to do it agion.

I have been making these for years - we call them Baci Balls. A delicious way to keep the cheese in the breading is to wrap a slice of prosciutto around the bocconcini. Try them this way and you'll rate them 5 forks!

I was really looking forward to these. They looked pretty in the picture, but mine oozed cheese into the frying oil and were a grand mess.

i have found that any time you need to do a breaded coating, it will do better if you let it set for about 20 minutes in the fridge, or 10 minutes in the freezer, before you fry it. that helps ensure that the coating stays on the cheese and doesn't separate off, leaving you a bunch of cheesy mess in your oil. also, i always add some parmesean into the breadcrumbs that i use to coat the cheese, it makes it taste better.

A hit! Super easy and quick my only problem was the oil was too hot for my first batch so it burned the balls. Although they were still consumed by my hungry guests, the second round was much tastier when the oil was at the correct temp.

I agree with the one reviewer that this might not be great with mass produced cheese. I used local cheese and it melted perfectly. The only mistake I made was not using superfine breadcrumbs. I only had Panko and they didn't form a solid crust so I had some cheesy leaks in the oil. Still, it was easy and very delicious. To the person who said they "tasted oily" my guess is that your oil temp was too low. Ours tasted light and crispy.

AWFUL, NEVER AGAIN. I am pretty good executing recipes like this and everything about this was a mess. the double coating, the frying and the final result. Cheese oozed out of the topping, making a gooey mess of the oil and the pot. Tasted oily. Spent more time cleaning up than anything else. so beware

OMG! These were amazing. As a vegetarian I plan on using them to make spaghetti and 'meatballs' at some point in time. Addictive!

This recipe brings to mind a Cook's Illustrated tip I learned about using fresh mozarella in recipes where the cheese will be warmed. True handpulled homemade mozarella will melt beautifully. Mass produced mozarella that is pulled by machines is fine when cold, but when heated it tends to become rubbery in texture as it melts, and will bring to mind chewing gum as you eat it. For a recipe like this where the oozy warm melted cheese will be a key feature, I would recommend hunting down and splurging on real homemade moz.


Recipe Summary

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko or plain dried breadcrumbs
  • 1 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 1 pound bocconcini (bite-size fresh mozzarella balls)
  • 2 cups vegetable oil
  • Tomato sauce, for serving

Preheat oven to 250 degrees. Place flour in a bowl. In another bowl, beat eggs. In a third bowl, combine panko with thyme. Season each with salt and pepper. Working with 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in breadcrumbs, pressing gently to adhere.

In a small saucepan, heat vegetable oil over medium-high until pinch of breadcrumbs sizzles and floats to the top when added. Fry bocconcini, 4 at a time, until golden brown, turning occasionally, 2 minutes per batch. With a slotted spoon, transfer balls to paper towels to drain and season with salt. Keep warm in oven and repeat with remaining bocconcini. Serve with tomato sauce for dipping.


Not All Mozzarella Is The Same

If you want to research the different types of mozzarella then this is a good article to check out. In fact, using the wrong type of mozzarella was one of the mistakes that I made whilst perfecting this recipe.

You see, being a bit of a food snob I thought I should use the best quality mozzarella, after all, these articles on the internet are telling me what is best. but not for how I'm cooking.

A lot of the high quality mozzarella also has a high moisture content and this is not good when it comes to deep frying because the water quickly turns to steam, presure builds up and the mozzarella balls burst before the shell gets chance to crisp up in the oil. The result was an oily gooey mess that was inedible.

A "lower quality" block of mozzarella curd is much better for this recipe and whilst I've called the recipe deep fried mozzarella balls, technically they are mozzarella cubes.

Note: Authentic mozzarella is made using animal rennet and is therefore not vegetarian. That said, because we are using a lower quality mozzarella, it's possible that your choice of mozzarella may be vegetarian.

Safety: This recipe uses cooking oil (which is flammable) over a charcoal fire. It's important not to overfil the wok with oil to minimise the risk of spillage.

Preparation Time:- 25 minutes
Cooking Time:- 5 minutes

Total Time:- 30 minutes

Allergens:

The only allergen in this recipe is egg.

Ingredients:-

For the deep fried mozzarella balls

  • 1 mozzarella 400g block
  • 3 tablespoons plain flour (well seasoned with salt and pepper)
  • 2 beaten eggs
  • 100g panko breadcrumbs
  • 1 teaspoon garlic salt 
  • 1 teaspoon dried oregano
  • vegetable oil for deep-frying

For the dipping sauce

  • 1 x 400g carton of passata
  • 1 clove of garlic (chopped)
  • ½ teaspoon chilli flakes
  • 1 teaspoon granulated sugar
  • 1 tablespoon olive oil

Method:-

Cut the mozzarella block into 1cm cubes and then leave them to sit on kitchen paper for 10 minutes.

Put the flour, egg and panko breadcrumbs into separate bowls and line them up in the order described. Add the garlic salt and oregano into the breadcrumbs and get your hands in a toss the mix.

Line a baking tray with baking parchment and place it next to the panko breadcrumbs - this will be the tray where you place the finish mozarella balls.

Dip each cube of mozzarella first in the flour, then the beaten egg and finally the panko breadcrumbs. As you complete the coating, line them up on the parchment lined tray and then place them in the freezer for 20 minutes.

To make the sauce, heat the olive oil, add the garlic and gently cook until really soft. Add the chilli flakes, passata and sugar, and simmer for 15 minutes until thickened. The sauce will be pretty smooth but you can give it a whizz with a stick blender if you wish.

Add the vegetable oil to the wok until it is no more than a third full, place it over the charcoal heat and monitor the temperature reaches 150°C. Take the mozzarella balls from the freezer and fry them in batches of half a dozen until golden brown, remove with a slotted spoon and drain on kitchen paper. Spear each deep fried mozzarella ball with a cocktail stick and serve immediately with the warm dipping sauce.


First, start off by slicing the cheese into pieces. Then, cut the onions and take them out of their layers. Take two onion slices and put the slices of cheese in the middle of the two.

Image by Nino’s Home via YouTube

Next, get all of the components for the mozzarella onion rings such as the flour, eggs, and breadcrumbs. Then, dip the onion rings into the flour, eggs, breadcrumbs. Coat them evenly until they are nicely battered. Repeat these process for all of the mozzarella onion rings.

Image by Nino’s Home via YouTube

Overall, these look so cheesy and thick. They sound like everything I would want, and I think it’s a fun way to have a mozzarella stick and onion rings together. The golden crust from these mozzarella onion rings is perfectly brown. When I have a cooking day with my friends, I would love to make these as snacks. These are great appetizers for a Football game day or to have with the company over.


If you're preparing these fried cheese sticks in advance, you can freeze them for a few hours before frying.

You'd need to keep them in the fryer a little bit longer, BUT freezing the cheese sticks helps to keep the breadcrumbs in place, so you don't end up with cheese oozing out. which is a possibility if you don't have good breadcrumb coverage.


Recipe Summary

  • 1 eggplant, thinly sliced crosswise into 16 rounds
  • 2 tablespoons coarse salt
  • 1 pound buffalo mozzarella, drained and sliced crosswise into 8 equal pieces
  • 8 fresh basil leaves
  • 3/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 2 1/2 cups fresh breadcrumbs
  • 4 cups vegetable oil
  • Tomato Sauce, warmed

Place eggplant rounds in an even layer on a baking sheet. Sprinkle with salt and let stand 10 minutes. Rinse under cold running water and pat dry with paper towels.

Place 1 piece of mozzarella on half of the eggplant, followed by 1 piece of basil sandwich with remaining eggplant.

Heat oil in a deep saucepan until it reaches 325 degrees on a deep-fry thermometer. Place flour, eggs, and breadcrumbs each in separate shallow dishes. Coat each eggplant sandwich evenly with flour, shaking off any excess. Then dip in eggs, followed by breadcrumbs to coat.

Working in batches, gently place eggplant sandwiches into hot oil and fry until golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Cut each sandwich into 4 equal portions serve with tomato sauce.