Mozzarella Parmesan Fritters (plus Italian Kitchen Cookbook Sweepstakes)

Mozzarella and Parmesan Fritters

These Mozzarella Parmesan Fritters are like grown up mozz sticks. And who doesn’t like cheese sticks, especially when they are perfectly seasoned with fresh basil, garlic, sea salt, and a little pepper? That’s serious yum that we are talking about. The recipe is from Anna Del Conte’s new book, Italian Kitchen (I happen to have a copy up for grabs, make sure to grab your entry at the end of the post) which is a super gorgeous book filled with amazing Italian recipes. But I’m getting a little ahead of myself, so let’s get back to that Mozzarella Parmesan Fritter recipe, shall we?

MOZZARELLA AND PARMESAN FRITTERS (Frittelle di Mozzarella)
Serves 4
Print
Ingredients
  1. 8 oz fresh mozzarella
  2. 1 large egg
  3. Ā¾ cup freshly grated Parmesan
  4. 2 tbsp flour
  5. 12 fresh basil leaves
  6. 1 small garlic clove, finely
  7. chopped
  8. sea salt and freshly ground
  9. black pepper
  10. oil for deep frying
Instructions
  1. 1. Place the fresh mozzarella in a sieve placed over a bowl and let sit
  2. for 3ā€“4 hours to drain the liquid. Grate the mozzarella through the largest
  3. holes of a cheese grater and put it in a bowl.
  4. 2. Beat the egg lightly and add to the bowl with the Parmesan and flour.
  5. 3 Wipe the basil leaves with damp paper towels and snip them with
  6. scissors. Mix into the mozzarella mixture with the garlic, a generous
  7. grinding of pepper, and a little salt. (Add salt with caution because the
  8. Parmesan is already salty.) Mix thoroughly.
  9. 4. With damp hands, shape the mixture into small balls, each the size of
  10. a walnut. If the mixture is too loose, add a little more flour. Put the balls
  11. on a wooden board and chill for at least 30 minutes.
  12. 5. Heat oil in a wok or a small, deep saucepan. When the oil is very hot
  13. but not yet smoking (the right temperature is 350Ā°F, i.e. when a small
  14. piece of bread turns golden in 50 seconds) slide in the cheese balls in
  15. batches. Do not crowd the pan or they will not fry properly. Turn them
  16. over and when they are a deep golden color all over, fish them out with a
  17. slotted spoon and transfer to paper towels to drain. Serve hot.
Jasey's Crazy Daisy http://jaseyscrazydaisy.com/

Ok, now back to that cookbook. Isn’t it gorgeous?

Fabulous Italian Kitchen Cookbook

It  appears to appeal to contemporary home cooks by adding a modern twist to the classical foundations of Italian cooking. WIth more than 100 irresistible recipes (Tagliatelle with Mushroom Sauce, Risotto with Lemon, Black Rice Pudding, Ricotta Cake, and Frozen Chocolate Cream Loaf) and gorgeous photographs this is a book that you won’t want to pass up. As I mentioned before, I’ve got one up for grabs (but you can purchase a copy here). To enter this sweepstakes, use the Rafflecopter form below. 

a Rafflecopter giveaway

US only, please. This giveaway opens immediately (US only please) and closes at 12:00 AM MST on April 9, 2014. Winner will be announced here on the Rafflecopter form, contacted by email and has 48 hours to claim their prize by responding with their mailing information or another winner will be drawn. Good luck:)! None of the social media platforms, or JCD is responsible for providing the prize if sponsor backs out. I was not provided with any monetary compensation, I was provided with a cookbook, for hosting this sweepstakes. The links are not affiliate links. This cookbook looks like it would be one that I would enjoy and so I am offering the sweepstakes for my readers.

23 thoughts on “Mozzarella Parmesan Fritters (plus Italian Kitchen Cookbook Sweepstakes)

  1. Nisa Homey

    Hi Jasey, stopping by from yummy recipes page and I am so glad that I did stop by …followed you on pinteret and FB and thanks for sharing this wonderful recipe.

    Reply
  2. Christi Pike

    I think my favorite Italian dish is stuffed shells. There are so many ways to make them and it is fun to come up with new combinations!

    Reply
  3. Maj-le

    My favorite Italian meal is Fettucine with Porcini mushroom cream sauce. I had it in Rome 20 years ago and I’ve been trying (to no avail) to recreate it or find it ever since!!

    Reply

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