(Ph)ood


Fried Mozzarella
October 4, 2010, 12:23 am
Filed under: Appetizer, Cheese | Tags: , , ,


It wasn’t my intention for so much time to pass between posts, but my planned post on the Night Market was ruined on Thursday when Philly was hit with the remnants of a tropical storm.  It rained and rained and rained for a couple days which resulted in some flooding along the Schuylkill River.  Luckily, I persevered, found something delicious to make and was able to keep my promise of at least one weekly post.  I’ll write about the Night Market at the end of this week, as it was re-scheduled for this Thursday.

Two of my friends, Regina Callahan and Cody Brown, are always willing to watch my dog, Clementine, when I am out of town visiting family, friends, vacationing, or running marathons.  Clementine and Regina seem to have a mutual excitement for seeing each other for extended periods of time.  They go on walks, to the dog park, and most importantly, they sit on the couch together and watch Regina’s shows – Real Housewives of (fill in the blank), Royal Pains, and Modern Family.  I used to always offer to pay Regina for taking care of Clementine, but she continually refused. Instead, I told her that I would occasionally make her and Cody (her boyfriend) dinner. I’ve made them Chicago-style pizza, appetizers such as cherry tomatoes stuffed with marinated feta and spicy cheese straws, and a pasta dish with a homemade arrabbiata sauce and fresh mozzarella.    On Friday night I made them a few different appetizers to supplement our post-work week wine or beer: apple slices, crackers, gorgonzola cheese, prosciutto, and the feature of this post, fried mozzarella.

Fried Mozzarella (adapted from Gourmet)

This was a quick recipe as it only took about 30 minutes of active working time.  Using 1 lb small mozzarella balls (also known as bocconcini), dip each in beated egg, then bread crumbs, then again in the egg.  Place them on a parchment paper-lined plate, sprinkle bread crumbs on any exposed mozzarella and put them in the refrigerator for 15 minutes, followed by the freezer for 5 minutes. Placing them in a cold environment maximizes the amount of coating that remains on the mozzarella and minimizes the amount of mozzarella that oozes out and into the boiling oil.  In vegetable oil heated to 350 degrees, put 10 mozzarella balls into the oil.  Stir them once or twice with a slotted spoon as they cook for 30-60 sec.  Remove them from the oil and on to a paper towel-lined plate and sprinkle with sea salt.  Continue this process with the remaining mozzarella balls.  It should make about 30 fried mozzarella balls.  For a little variety, wrap mozzarella balls with prosciutto before being coated with egg and bread crumbs.  It helps keep the cheese contained and provides a slightly different flavor.  Serve with marinara, pesto, or any other desired dipping sauce.

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1 Comment so far
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Mmmmm! When are you going to blog about that time when you come to Canton to cook dinner for your loving brother and two of your favorite Miamians?? Lets start with you cooking us dinner 🙂 Between you and Evann we could have a royal feast (and a hell of a reunion!) Continually impressed by your mad cheffery and professional food photog.

Comment by E. Fiers




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