Fried Mozzarella, a South Italian classic, is much lighter than one might expect, and can also be, well, the Italian word is sensuale. In short, a perfect summer second course. To serve 4 you'll need:
Prep Time: 60 minutes
Cook Time: 15 minutes
Ingredients:
- 6 small (1 1/2 inch, or 4 cm diameter) mozzarella balls
- An egg, lightly beaten
- Breadcrumbs
- Oil for frying
Preparation:
Begin by slicing your mozzarella balls in half and setting them to drain in a strainer; if you have time, for 2 hours. Otherwise, if you have one of those centrifuges one uses to drain salad, give the pieces a quick spin, turn them, and spin them again. In either case, dredge the slices in the beaten egg, and again in the breadcrumbs, put them on a cookie sheet lined with wax paper, and chill them in the freezer for a half hour.
Fry the mozzarella disks for about a minute in hot oil. Arrange them on a serving dish, salt them well, and serve them at once with a tossed salad, crusty bread, and a brisk white wine, for example Gavi. In particular, La Scolca.
Yield: 4 servings fried mozzarella.
Fry the mozzarella disks for about a minute in hot oil. Arrange them on a serving dish, salt them well, and serve them at once with a tossed salad, crusty bread, and a brisk white wine, for example Gavi. In particular, La Scolca.
Yield: 4 servings fried mozzarella.
