📋 Fried mozzarella sticks and balls
Fried mozzarella sticks and balls are served in Italy as a starter, often before a pizza. Crunchy on the outside and gooey and stringy on the inside they are children as well as parents' favorite. Served with a selection of fried finger food, they are the perfect Fritto Misto for an Aperocena with friends.
Servings 8 people
Calories 465kcal
Equipment
- 1 Deep Fryer optional
Ingredients
- 8 oz Mozzarella balls ciliegine mini bites
- 8 oz mozzarella block
- ½ cup flour
- 4 cup fresh eggs
- 2 cup breadcrumbs
- vegetable oil for frying
Instructions
- Mozzarella balls: Prepare the mozzarella for coating by draining all the water where the mozzarella balls are stored.8 oz Mozzarella balls ciliegine
- Mozzarella sticks: Cut the mozzarella block into sticks, about 3x0.6x0.6 in - 8x1.5x1.5 cm8 oz mozzarella block
Double coating the mozzarella
- Place the flour, beaten eggs, and breadcrumbs into 3 separate bowls½ cup flour, 4 cup fresh eggs, 2 cup breadcrumbs
- Coat each mozzarella ball and stick with the flour first
- Second into the eggs
- Third into breadcrumbs
- Once the first coat of breadcrumbs is done, proceed with a second coat
- Coat each mozzarella again first with flour, second with eggs and third with breadcrumbs
Frying the mozzarella sticks and balls
- Heat the frying oil at 355 F - 180 C. You can either use a regular pot or a deep fryer.vegetable oil for frying
- Deep fry the mozzarella sticks and balls until golden in color
- Place them on a kitchen paper towel to absorb the excess oil
- Serve immediately while they are still warm
Video
Notes
It is very important that you use a proper Italian-style mozzarella that is not too soft and that you coat it with breadcrumbs twice.
Outside Italy, I have seen cheese called mozzarella that has nothing to do with the Italian mozzarella cheese. DO NOT USE IT!
Sometimes they may look like the real mozzarella but instead, they are mushy, too watery, and creamy. Mozzarella should NOT BE creamy like cream cheese.
Make sure you are using a traditional Italian mozzarella, made with spun-paste milk. It is a procedure called "filatura", that makes stretchy and chewy cheese.
Sometimes they may look like the real mozzarella but instead, they are mushy, too watery, and creamy. Mozzarella should NOT BE creamy like cream cheese.
Make sure you are using a traditional Italian mozzarella, made with spun-paste milk. It is a procedure called "filatura", that makes stretchy and chewy cheese.
Nutrition
Calories: 465kcal | Carbohydrates: 27g | Protein: 31g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 485mg | Sodium: 568mg | Potassium: 250mg | Fiber: 1g | Sugar: 2g | Vitamin A: 848IU | Calcium: 363mg | Iron: 4mg