Mozzerella fritta
- 12 bocconcini mozzarella balls (approximately 350g)
- 2 eggs
- 60g 00 flour (alternatively, use plain/all-purpose flour)
- 100g dried breadcrumbs
- 1 teaspoon dried oregano
- Sea salt, freshly ground black pepper
- Sunflower oil, for frying
Drain the bocconcini and pat dry with paper towel.
Place flour in a bowl. In a separate bowl, combine the breadcrumbs and oregano. Use a fork to lightly whisk the eggs in a third bowl.
Coat 1 mozzarella ball in flour, shaking off any excess. Dip the flour coated mozzarella ball in the egg mixture, then coat in breadcrumbs. Dip the mozzarella ball once again in the egg mixture, then recoat in the breadcrumbs. Place the double coated mozzarella ball onto a plate. Repeat with the remaining mozzarella.
Pour enough sunflower oil into a saucepan to cover the mozzarella half way up. Heat the saucepan over medium heat. The mozzarella is ready to fry when a pinch of breadcrumbs sizzle when dropped in the saucepan. Cook the mozzarella balls, in batches of 4, until golden and crisp (approximately 2-3 minutes). Remove with a slotted spoon and transfer to a plate lined with paper towel. Serve immediately – buon appetito
