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?
- 8 oz fresh mozzarella
- 1 large egg
- ¾ cup freshly grated Parmesan
- 2 tbsp flour
- 12 fresh basil leaves
- 1 small garlic clove, finely
- sea salt and freshly ground
- black pepper
- oil for deep frying
- 1. Place the fresh mozzarella in a sieve placed over a bowl and let sit
- for 3–4 hours to drain the liquid. Grate the mozzarella through the largest
- holes of a cheese grater and put it in a bowl.
- 2. Beat the egg lightly and add to the bowl with the Parmesan and flour.
- 3 Wipe the basil leaves with damp paper towels and snip them with
- scissors. Mix into the mozzarella mixture with the garlic, a generous
- grinding of pepper, and a little salt. (Add salt with caution because the
- Parmesan is already salty.) Mix thoroughly.
- 4. With damp hands, shape the mixture into small balls, each the size of
- a walnut. If the mixture is too loose, add a little more flour. Put the balls
- on a wooden board and chill for at least 30 minutes.
- 5. Heat oil in a wok or a small, deep saucepan. When the oil is very hot
- but not yet smoking (the right temperature is 350°F, i.e. when a small
- piece of bread turns golden in 50 seconds) slide in the cheese balls in
- batches. Do not crowd the pan or they will not fry properly. Turn them
- over and when they are a deep golden color all over, fish them out with a
- slotted spoon and transfer to paper towels to drain. Serve hot.
Ok, now back to that cookbook. Isn’t it gorgeous?
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.