Here’s another recipe from ” Cooking from an Italian Garden” by Paola Scaravelli and Jon Cohen.
Ingredients
- 1 lb mozzarella cut into 1 inch cubes
- milk to cover the Mozzarella
- 2 extra large eggs separated
- 2/3 cup Cream, Milk or a mix
- 1 cup plain flour
- 1/2 cup breadcrumbs
- 1/4 tsp salt
- pepper
- 1/2 cup light sunflower or rapeseed oil
Servings:
Instructions
- Place the cheese in a mixing bowl, cover with milk and soak for at least an hour.
- Meanwhile place the two egg yolks in a mixing bowl and blend in the seperate milk or cream. Add the flour a little at a time, beating well, to form a smooth thick batter.
- Drain the cheese when ready and set aside. Spead the breadcrumbs on a plate and season.
- Beat the egg whites until firm then fold into the batter.
- Heat the oil over a medium high heat in a pan for deep frying until hot but not smoking.
- Roll the pieces of cheese in the breadcrumbs until well coated then dip in the batter making sure the cheese is covered. Fry in the oil a few at a time.
- Drain on paper towels and keep warm until all are cooked. Serve hot.
Share this Recipe
Powered byWP Ultimate Recipe