I don't know a single person who doesn't like deep-fried cheese. In my family, they just adore him, and of different varieties. But the most favorite was and remains mozzarella in small balls. It looks simply amazing in breading, but the taste, yes with berry sauce, cannot even be conveyed. This is one of the best snacks on the festive table, especially since it can be breaded in advance and stored in the refrigerator, and then prepared in a matter of minutes and served to guests.
Ingredients:
- Mozzarella - 150 g
- Flour - 3 tablespoons
- Egg - 1 pc.
- Breadcrumbs - 100 g
- Frying oil
Prepare all the food you need to prepare your snack. I always make bread crumbs myself from stale white bread, they are much tastier than purchased ones. To do this, you need to cut off the crusts, lightly dry the slices in the oven and then grind them into crumbs in a blender or coffee grinder.
The cheese must remain in the brine until the start of cooking.
First of all, beat a large chicken egg in a small deep bowl until smooth with a whisk or ordinary table fork.
Now take one scoop of mozzarella out of the brine and immediately add it to the flour. Roll well in it. The better the flour holds, the better the whole breading will "stick".
Then carefully dip the cheese in the beaten egg.
And roll well in bread crumbs. If desired, you can roll in eggs and crumbs twice, then the layer of breading will be thicker and crispy. Prepare all the balls at the same time as the deep-fried snack cooks very quickly.
Heat lean refined oil in a small pot. Now put the mozzarella in it, about three, and fry for about a minute. As soon as the crumbs turn yellow well, immediately remove the deep-fried cheese with a slotted spoon.
Be sure to place the finished mozzarella on paper towels to remove excess oil.
If everything is done correctly in the cooking process, then you will get balls of delicious, viscous, cheesy "lava". Carefully! Do not burn your tongue and palate when tasting))
Serve mozzarella fries with berry sauce, ideally with cranberry.
Enjoy!
Author: Tatiana Chudovskaya
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