|
| Home
-> [Cheese, Fried, Italian, Mozzarella, Western European] -> [Fried mozzarella italiano Recipe] |
| |
| |
Fried mozzarella italiano
|
| Artist: |
_ |
| Categories: |
Cheese, Fried, Italian, Mozzarella, Western European |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| lbs | Mozzarella cheese, cut into | | | 1 inch cubes | | 3
| | Eggs, well beaten | | 1/2
| cup | Flour | | 3/4
| cup | Italian season bread crumbs | | | Vegetable oil | | | Italian tomato sauce | | | ITALIAN TOMATO SAUCE | | 2
| cl | Garlic, minced | | 1
| tbsp | Olive oil | | 1
| can | 28 oz italian plum tomatoes | | | -chopped and undrained | | 1
| large | Pinch of sugar | | 1
| pinch | Salt | | 1 1/2
| tsp | Italian seasoning | | 1
| dash | Pepper |
|
Procedures:
| 1 | For the mozarella: Dip the cheese cubes in egg, roll in flour, and dip in egg again. | | 2 | Then dip into bread crumbs. | | 3 | Place on waxed paper and chill 1 hour. | | 4 | In a large saucepot or deep fat fryer, heat oil to 375°F. | | 5 | Fry chilled cubes in hot oil; drain on paper towels. | | 6 | Serve immediately with italian tomato sauce. | | 7 | For the sauce: Saute garlic in oil in a heavy skillet; stir in remaining ingredients. | | 8 | Bring to boil. | | 9 | Reduce heat, simmer uncovered for 45 minutes or until mixture is thickened, stirring occasionally. |
|
|
|
| |
| |
| |
|
|
|
|
|
|