Sunday, February 13

Fried Mozzarella

The Young Tongue loves cheese.  When she was 7 months old, she insisted on having a try of my cave-aged Gruyere sandwich.  So occasionally, I relent to giving her a snack of cheese, in various forms.  Yesterday's snack was paired with Oh, Baby! All Natural Baby Food Tomato Young Palate Line (pureed goodness in a jar).
Drain your mozzarella cheese and pat dry with a paper towel.  Then dredge in a bowl of flour mixed with salt, white pepper, and cayenne pepper.  You can also opt to put other dried spices like nutmeg, cardamon, fennel, paprika...more or less, you get my drift.  You may likewise do the same with the cheese, if mozzarella doesn't suit your fancy.  Try Gruyere, Cheddar, Manchego, Blue Cheese...ah, the possibilities are limitless!
Then dredge in a bowl with a beaten egg.
Then place in a bowl with breadcrumbs (I used Japanese breadcrumbs found in any supermarket).  For a thicker coating, you can dredge back into the eggs then the breadcrumbs.
Deep-fry until golden.  If you have the luxury of a deep fat fryer, set the temperature at 180 degrees Celcius.  For a small snack like this, I opted to use a non-stick frying pan, consuming less oil.  I also drained excess oil by using a paper towel.

You can coat the mozzarella balls ahead of time and place in the freezer a day before your party.

You may also use this technique for other fried foods like chicken or fish fillets, shelled shrimps, mussels, oysters, and so on and so forth.