Would you like to add a novelty to your Sunday appetizer, one capable of dethroning croquettes from their number 1 spot as the kids’ favorite? Well, here you have mozzarelline fritte, which are nothing more than little mozzarella cheese balls, the kind used for skewers, very well breaded and little else.
Just a small warning before you enjoy them: Don’t be reckless and eat them straight out of the pan or deep fryer, because even though after 10 seconds you can already pick them up with your fingers, they are still hot inside and release a juice that, boiling, scalds like you wouldn’t believe. You wouldn’t want to end up with lips like Donatella Versace for a couple of days, would you?
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The card
Breaded mozzarella cheese bites (mozzarelline fritte)
Autor: La ragazza col mattarello
Número de raciones: 4
Tiempo de preparación:
Tiempo de cocción:
Tiempo total:
Ingredientes
- A bag of mozzarella balls (20 mozzarella balls)
- 2 eggs
- 2 tablespoons of milk
- 150 g of breadcrumbs
- 100 g of wheat flour
- Salt
- Pepper
- Oil for frying
Instrucciones
- Leave the mozzarella balls in a strainer for a moment so they lose liquid.
- Leave them for another moment on a couple of pieces of paper towel so they finish losing a little more liquid.
- Meanwhile, season the eggs with salt and pepper and beat them together with a couple of tablespoons of milk.
- Pass the balls first through the wheat flour, then through the beaten egg, and finally coat them with breadcrumbs.
- Repeat the operation. That is, pass them through the flour, egg, and breadcrumbs again.
- Fry the balls in plenty of oil until they are golden brown.
- Leave them for a moment on a plate where you have previously placed a couple of pieces of paper towel so they lose the excess oil.
- Note: If you cannot find mozzarella balls, you can make this with a couple of mozzarella cheeses cut into cubes.
