A popular Italian appetizer, Mozzarella fritta, is made from the cooking of tiny mozzarella di bufala bocconcini. The cheese balls are coated in rice flour, soaked in Eggwhite, rolled in breadcrumbs, and fried until golden in hot oil. There should be a crunchy golden crust on the outside, and soft, melting and milky cheese on the inside.
Drain the bocconcini long before frying, for the ideal crust. Mozzarella fritta is mostly eaten hot, and they should be supplemented with a tomato sauce to dip. Let’s see a bit about the origin of this amazing Mozzarella fritta and then we will move toward our recipe.
Origin:
Date back to at least 1393 in medieval France, Mozzarella fritta when a fried cheese sticks recipe appeared in Le Ménagier de Paris. Mozzarella fritta are elongated slices of mozzarella that is fried or breaded, usually eaten as hors d’oeuvre.
Mozzarella fritta can be eaten with salsa, ketchup, or marinara sauce, with plum sauce, jalapeño jelly, barbecue sauce, honey mustard sauce, and ranch dressing. They also fry cheeses other than mozzarella, including provolone, Edam, cheddar and American.
Mozzarella sticks with raspberry sauce form part of New York Capital District ethnic cuisine.
This Mozzarella fritta is so simple to cook and will be a favorite of your entire family! Okay so, Let’s move to the Mozzarella fritta without any delay because I’m super excited for it.
Ingredients:
- 500 Grams Fresh Mozzarella
- 2 Beaten Eggs
- 1 Tablespoon Butter –
- 1 cup Breadcrumbs
- ¼ cup Olive Oil
- 1 cup rice Flour
- 3 Tablespoon Capers
- Chopped Parsley, to garnish
Directions:
- Slice the mozzarella into thick slices of around ¼”
- Get 3 plates; fill the first with rice flour, the second beaten eggs, the third the breadcrumbs. Then coat the sliced mozzarella with rice flour, then with egg and finally with breadcrumbs. Do this for every slice.
- Season them with salt & pepper after all of the slices have been layered.
- Heat olive oil on low heat and fry the slices of mozzarella for 1 minute or until golden brown and crisp, in a low skillet. Ensure that the cheese doesn’t appear to melt and explode.
- Start off and clean extra oil on a paper towel.
- Then deglaze the saucepan. Add capers to the butter, extract from heat and whisk. Garnish with parsley over fried slices.
- Serve it hot with the sauce of your choice.
Note:
Drain the bocconcini long almost 30 minutes before frying, for the ideal crust.
Fry it on medium heat and wait until it gets golden brown. Take it out of skillet before the crust got explode and mozzarella get out of it.
Freezer Instructions:
You can freeze the leftover for almost two days in a sealed bag so that it will not get moist and can microwave to melt the mozzarella.
Nutritional Information:
Calories: 630
Total Fat —————————————————————————————– 33g
Saturated fat ———————————————————————————– 14g
Sodium —————————————————————————————— 1931mg
Carbohydrates ——————————————————————————– 54g
Net carbs ————————————————————————————– 49g
Fiber ——————————————————————————————– 5g
Protein —————————————————————————————- 27g
Vitamin A ———————————————————————————— 0μg
Vitamin C ———————————————————————————— 0mg
Calcium ————————————————————————————– 0mg
Iron ——————————————————————————————- 0mg
Hope you liked this Mozzarella fritta recipe. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.
Stay healthy, stay active, Stay Foodie😊
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