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Mozzarella Parmesan Fritters
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MOZZARELLA AND PARMESAN FRITTERS (Frittelle di Mozzarella)
Servings: 4
Author: Anna Del Conte - Reprinted from Italian Kitchen with permission from Sterling Publishing
Ingredients
  • 8 oz fresh mozzarella
  • 1 large egg
  • ¾ cup freshly grated Parmesan
  • 2 tbsp flour
  • 12 fresh basil leaves
  • 1 small garlic clove finely
  • chopped
  • sea salt and freshly ground
  • black pepper
  • oil for deep frying
Instructions
  1. 1. Place the fresh mozzarella in a sieve placed over a bowl and let sit
  2. for 3–4 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 350°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.