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😋 Mozzarella balls: ideal for a gourmet aperitif
Who wants to spend two hours in the kitchen when you can be out in the sun with friends and family? It's true, aperitifs don't have to be time-consuming to prepare after all! For quick aperitifs, this recipe is ideal: tasty, easy and quick. These mozzarella balls will please everyone, trust me.
💙 Why you'll love this recipe
- It's super easy to make and quite quick
- She's ultra cheezy and gourmet.
- It's ideal for an unexpected aperitif, and requires only ahandful of ingredients.
🧀 What ingredients do you need?
Here are the ingredients you'll need to make these mozzarella balls. Quantities can be found in the recipe card at the end of this article.
- Mozzarella: if you want to change the cheese, I recommend going for a hard cheese. If you can find "special cooking" rectangular mozzarella in waterless packs, that's even better. Then you can make mozza sticks! And in this case, there's no need to drain the mozzarella.
- Paprika
- Flour: the all-purpose will do the trick perfectly
- Eggs
- Panko breadcrumbs: this is a type of breadcrumb used in Asian cuisine. I find it much better than traditional breadcrumbs, and since I discovered it, I've been using it everywhere. It can be found in Asian grocery stores/world cuisine or on the Internet. Of course, if you don't have any, you can use traditional breadcrumbs.
- Frying oil: you can use sunflower oil, but it's hard to find at the moment. It can be replaced by avocado or peanut oil.
- Fine herbs
- Salt and pepper
- Optional: a little tomato sauce as a side dish
🥚 Which egg to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
💡 Tips for making the best mozzarella balls
- Drain your mozzarella really well. If there's too much water left over, it may run off after cooking...
- Check that your frying oil is hot (around 355°F/180°C) before putting in your fritters. You can use a kitchen thermometer, as I do, or drop a drop of water into the pan. If it sizzles, you can use it now.
- Make sure your frying oil isn't too hot: if it is, your oil will first darken before turning black. And then your fritters (and the fried food) risk burning too, and will be fried on the outside but raw on the inside.
- Don't put too much mozzarella balls into the pan at once, as this may cause the temperature of the frying oil to drop too much. Put one in a small saucepan, two in a medium-sized one and a maximum of three in a very large one.
- At the moment, there's a shortage of sunflower oil : I've discoveredavocado and peanut oil, which are the rare oils that can be used for frying thanks to their fairly high smoke point. So don't hesitate to vary your pleasures with these oils.
💡Frequently Asked Questions
Mozzarella balls can be stored for 4-5 days in an airtight tin in the fridge. They may have lost some of their crispness, but they'll still be delicious!
To reheat them, just pop them in the oven and you're ready to go!
If your oil hasn't turned black, you can wait for it to cool down and put it back in the bottle for repeated use.
Otherwise: don't pour your frying oil down the sink, or it will clog up. The best thing to do is to put it back in the bottle once it's cooled down (very important, otherwise it'll leak and your funnel will melt, as it did for me the first time), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.
If you make these fried mozzarella balls, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Fried mozzarella balls
Ingredients
- 3 ¼ cups mozzarella cheese
- Paprika
- Flour
- 2-3 eggs
- Panko breadcrumbs
- A handful herbs
- Salt to taste
- Pepper to taste
- 4 ¼ cups frying oil adjust based on the size of your pot
- Tomato sauce for serving, optional
Instructions
- Cut your mozzarella into small balls, then place them in a drainer and allow the water to drain out for about 15 minutes (the longer the better).
- Dip in flour, beaten eggs and Panko breadcrumbs, mixed with salt, pepper, herbs and paprika.
- In the meantime, heat the frying oil and dip one or two balls (so as not to lower the oil temperature too much at once) until golden brown.
- Place on paper towels, serve piping hot at the last minute and dip in the sauce of your choice!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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