Prepare the Breading: In a shallow dish, place the 00 Flour. In a second shallow dish, whisk together the Egg Yolks and 1 tablespoon of water. In a third shallow dish, combine the Panko Bread Crumbs and Calabrian Chili Paste.
Coat the Mozzarella: Dredge each Mozzarella coin in the Flour, then dip in the Egg Yolk mixture, and finally coat thoroughly with the Panko mixture, pressing gently to adhere.
Fry the Mozzarella: Heat the Grapeseed Oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Carefully place the coated Mozzarella coins in the hot oil, ensuring not to overcrowd.
Fry for 1-2 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain.
Garnish with Fresh Basil and serve immediately.
Ingredients
4
8 oz225 gBuffalo Mozzarella-cut into 1-inch coins
1/2 cup60 g00 Flour
22Egg Yolks-large
1 cup100 gPanko Bread Crumbs-Japanese style
2 tbsp30 mLCalabrian Chili Paste
3 cups720 mLGrapeseed Oil-for frying
1 tbsp15 mLFresh Basil-chiffonade
Equipment
3 Shallow Dishes
Deep Fryer or Heavy-Bottomed Pot
Slotted Spoon
Wire Rack
Instructions
Prepare the Breading: In a shallow dish, place the 00 Flour. In a second shallow dish, whisk together the Egg Yolks and 1 tablespoon of water. In a third shallow dish, combine the Panko Bread Crumbs and Calabrian Chili Paste.
Coat the Mozzarella: Dredge each Mozzarella coin in the Flour, then dip in the Egg Yolk mixture, and finally coat thoroughly with the Panko mixture, pressing gently to adhere.
Fry the Mozzarella: Heat the Grapeseed Oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Carefully place the coated Mozzarella coins in the hot oil, ensuring not to overcrowd.
Fry for 1-2 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain.
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