Sunday, July 23, 2017

Fried Smoked Mozzarella

Before there were the ubiquitous "cheese sticks" on every fried food menu, there was the original, breaded fried mozzarella, Sicilian style.

Yes, it existed before those frozen mini logs were the only version of "fried cheese" that everyone now knows. So wow your family and make the real deal and watch their eyes light up in ecstacy!

I guilded the lily with a smoked mozzarella here, but plain mozzarella will do just as well. It doesn't really matter whether you use whole milk or part skim, but the double breading is a must; otherwise you will have more cheese leaking into the oil than in the crust!

Serve them hot! And with lots of good tomato sauce. Cheers!

Fried Smoked Mozzarella
(serves 2-3)

1 package of smoked mozzarella (Scamorza is a good one too!)
2 eggs, beaten
1 1/2 cups bread crumbs, seasoned with salt and pepper
1/2 cup flour
oil for frying
tomato sauce (about 1-2 cups depending on how much you like!)

Slice mozzarella into 1/2 inch slices. Set up your breading station: flour in a saucer, a bowl with the beaten eggs, and a bowl with the breadcrumbs. Dip the mozzarella into the flour, tap off the excess, dip in the egg and well coat, then in the breadcrumbs, pressing them to stick, back into the egg and lastly in the breadcrumbs again. Set aside to rest and repeat with remaining slices.

Heat 1/2 inch of oil (I use olive oil) in a cast iron skillet over medium heat until a bread crumb sizzles when tossed in. Fry the slices about 3 minutes on each side until crisp and golden. Flip gently so as not to break the crusts. Serve with hot tomato sauce.


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