Place the mozzarella pieces in a bag with a few tablespoons of the flour. Shake the bag with the mozzarella to coat each piece with the flour. Dip each piece, individually, into the beaten egg, then roll in the breadcrumbs, coating each piece completely.
Place on a rack to dry. When dry, dip the breaded pieces into the beaten egg again, and then into the breadcrumbs, for a second coating, Place on a rack and allow to dry.
Fill a small saucepan with the olive oil to about 1-1/2 inches from the top, and heat to deep frying temperatures. Fry a few pieces at a time until they are deep brown. Drain on absorbent paper toweling. Continue until all pieces are fried. Serve with a light dusting of basil and a tomato sauce for dipping.
Author's Comments
If this sounds like the mozzarella sticks that are served everywhere today . . . you are right! However they are not part of a new cuisine, or a new found recipe. This recipe has been in the family for generations. My Sicilian grandmother made them for her kids.
As now, they were a fun food then too! Try making a big batch, then after the second breading place them on a cookie sheet and place in the freezer. When frozen hard remove them from the cookie sheet and place in plastic bags. Then when you want fried cheese, go to the freezer and take and fry as many as you need or want to eat. (Grandma never froze any . . . didn’t have a freezer . . . only an ice box . . . And I mean ICEBOX!
Originall published in my: The "old Country" Italian Cookbook, by Donald J.P. La Marca
Instructions
Place the mozzarella pieces in a bag with a few tablespoons of the flour. Shake the bag with the mozzarella to coat each piece with the flour. Dip each piece, individually, into the beaten egg, then roll in the breadcrumbs, coating each piece completely.
Place on a rack to dry. When dry, dip the breaded pieces into the beaten egg again, and then into the breadcrumbs, for a second coating, Place on a rack and allow to dry.
Fill a small saucepan with the olive oil to about 1-1/2 inches from the top, and heat to deep frying temperatures. Fry a few pieces at a time until they are deep brown. Drain on absorbent paper toweling. Continue until all pieces are fried. Serve with a light dusting of basil and a tomato sauce for dipping.
Author's Comments
If this sounds like the mozzarella sticks that are served everywhere today . . . you are right! However they are not part of a new cuisine, or a new found recipe. This recipe has been in the family for generations. My Sicilian grandmother made them for her kids.
As now, they were a fun food then too! Try making a big batch, then after the second breading place them on a cookie sheet and place in the freezer. When frozen hard remove them from the cookie sheet and place in plastic bags. Then when you want fried cheese, go to the freezer and take and fry as many as you need or want to eat. (Grandma never froze any . . . didn’t have a freezer . . . only an ice box . . . And I mean ICEBOX!
Originall published in my: The "old Country" Italian Cookbook, by Donald J.P. La Marca
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