Roman fried food is legendary. Nowadays, chip shops are rare and the restaurants or taverns that serve them are as rare as pandas. It’s a real shame because they are yummy!
Crispy fried mozzarella
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Average difficulty recipe
- Ingredients
- 1 large fiordilatte mozzarella
- 2 eggs
- Breadcrumbs to taste
- Flour to taste
- Peanut oil for frying to taste
- Salt to taste
- Instructions
- Leave the fiordilatte in the refrigerator for at least twenty-four hours to eliminate part of the milk.
- Cut the fiordilatte into medium-size cubes.
- In the meantime, prepare what is needed for the breading. In a dish, beat the egg with a grind of pepper. In another dish, place the breadcrumbs; in a third, the flour.
- Dip the cheese cubes first in the flour, then in the beaten eggs, and finally in the breadcrumbs.
- Dip into the beaten egg and breadcrumbs a second time.
- In a saucepan, bring the oil to 350°F. Dip fry a few cubes of cheese at a time. Fry them for a couple of minutes and drain them on absorbent paper.
- Salt and serve.
Tips to ensure the success of the dish:
- If you want them all to be the same size, you can buy cherry mozzarella. They are small, round, and easier to bread and fry. They cost a little more.
- The frying must be very rapid and the oil temperature very hot – otherwise the risk is that the mozzarella will melt completely and come out of the breading.
- Always use a thermometer to measure the oil temperature. It is an inexpensive tool and useful for keeping the oil from exceeding the smoke point.
- Do not reuse the frying oil.
