Deep Fried Mozzarella Ball Salad Recipes

DEEP FRIED MOZZARELLA BALL SALAD

Steps:

• Beat egg in a small bowl.
• Pour breadcrumbs in another bowl, mix in dried herbs, and place bowl beside beaten egg.
• Drain and pat mozzarella balls dry with paper towel.
• Dip mozzarella balls first into the egg, then in the breadcrumbs until coated.
• Once mozzarella balls are coated, cover, and chill for at least two hours (or overnight).
• Pour 1 cup olive oil in a saucepan. Put on medium heat.
• Slowly drop mozzarella balls into the heated oil a few at a time.
• Once mozzarella balls brown (about 2 minutes), carefully remove them from oil with a slotted spoon, and place on paper towels.
• In another bowl whisk together 2 tablespoons olive oil with Balsamic Vinegar. Add sugar and ground pepper.
• Drizzle salad with vinaigrette. Serve with chopped tomatoes and deep-fried Mozzarella balls on top.

FRIED MOZZARELLA BALLS WITH MARINARA CREAM SAUCE

Steps:

• For the mozzarella balls: Preheat a deep fryer to 375 degrees F.
• Drain the mozzarella and pat dry.
• Add the flour to a casserole dish, the beaten eggs to a second, and whisk together the panko, parsley, lemon zest, red pepper flakes, salt and pepper in the third casserole dish.
• Dredge the mozzarella through the flour, then the egg, and finally the breadcrumbs. Place in the freezer for 10 minutes then fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays. Season with salt. Serve with the marinara cream sauce.
• For the sauce: Mix the red sauce, heavy cream and red pepper flakes together in a small bowl and microwave until warm, about 2 minutes. Use for dipping. Yield: 1 cup.

FRIED MOZZARELLA BALLS

Steps:

• Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.
• Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.
• Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)