Who doesn't love cheese? Who doesn't love mozarella? Originated in southern Italy and traditionally made from buffalo milk is a sliceable curd cheese. Creamy,soft,rich and melt in mouth mozarella easily available worldwide.
I'm sharing my version of deep fried mozarella cheese without breadcrumbs and i'm replacing them with semolina. Yes, those tiny crunchy beads of semolina is a great subsitute for those panko breadcrumbs. The semolina gives a beautiful crunch to the melt in mouth mozarella. The crispy exterior and the rich oozing mozarella on every bite is simply irressistible.
Ingredients
500g whole milk mozarella cheese
1 cup semolina
1/2 tsp fine salt
1 tsp freshly cracked black pepper
Oil for deep frying
Methods
In a bowl, knead the mozarella cheese to a soft dough and form into lemon sized balls
In a plate combine semolina,cracked black pepper and salt. Mix well
Roll the prepared cheese balls with the semolina mixture
Heat oil in a frying pan and deep fry for about 1-2 minutes at each side or till golden
Drain excess with paper towel
Serve with ketchup
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