Mozzarella Balls
10 servings
20 minutes
Mozzarella balls are a crispy delicacy from Italian cuisine that captivates with its delicate flavor and appetizing texture. The history of this dish is linked to Mediterranean traditions, where mozzarella cheese is valued for its freshness and softness. The crispy coating gives the balls a special elegance, while the addition of herbs adds a touch of freshness. Fried in aromatic olive oil, they become golden and crunchy, creating a perfect contrast with the tender cheese inside. They can be served as a tasty appetizer with a glass of wine, complemented with sauces or included in complex gastronomic compositions. Mozzarella balls are a versatile dish that will adorn any festive table and provide enjoyment from the first to the last bite.
1
Wash the basil and parsley, dry them, and chop in a blender. Add an egg and a pinch of salt, and beat well.
- Basil: 0.5 bunch
- Parsley: 0.5 bunch
- Chicken egg: 1 piece
2
Remove the mozzarella balls from the whey and dry them.
- Mini mozzarella (bocconcini/ciliegine): 300 g
3
Dip each ball first in the egg, then in the breadcrumbs. Then again in the egg, and then back in the breadcrumbs.
- Chicken egg: 1 piece
- Breadcrumbs: 100 g
4
Heat olive oil in a pan. It's better to fry no more than 3-4 balls at a time, as it's hard to keep track of all.
- Olive oil: 100 ml
5
Fry for 1 minute on each side.
6
Place on a plate with paper towels to drain excess fat.
7
Serve warm. You will get about 50 balls.
