{"id":6004,"date":"2021-02-12T05:21:59","date_gmt":"2021-02-12T12:21:59","guid":{"rendered":"https:\/\/poormansgourmetkitchen.com\/?p=6004"},"modified":"2021-02-12T05:34:37","modified_gmt":"2021-02-12T12:34:37","slug":"fried-mozzarella","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/fried-mozzarella\/","title":{"rendered":"Fried Mozzarella"},"content":{"rendered":"\n
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Four Fried Mozzarella patties, plated with a ramekin of pizza sauce.<\/figcaption><\/figure>\n\n\n\n

The BEST Fried Mozzarella<\/h2>\n\n\n\n

Everyone claims to have the “best” recipe for what ever they’re advertising but I’m telling you right now that nobody makes they’re Fried Mozzarella like this because they’re not using the right cheese. And, once I show you what I’m talking about, you’ll be convinced that I’m right and that this is, without a doubt, the best Fried Cheese.<\/p>\n\n\n\n

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Layered pieces of Low Moisture Mozzarella cheese laid down like dominoes on a plate.<\/figcaption><\/figure>\n\n\n\n

The Perfect Cheese<\/h3>\n\n\n\n

I have memories of ordering Cheese sticks at Denny’s after the local bars would send us home for the night. I thought that they were amazing but, the truth was, I was just drunk because those Mozzarella sticks were crap as soon as they went cold. The batter sucked and the cheese got hard and rubber. Well, no more I say.<\/p>\n\n\n\n

The secret to my Fried Mozzarella is Low Moisture Mozzarella. You’ve probably seen it at your grocery store or even had it melted on a Margherita Pizza<\/a>. I serve it up sometimes with Cured meats like Prosciutto and Dry Copa or Genoa, sliced fruit and crackers. It’s a little bit saltier than regular Mozzarella, so there’s more flavor, and it’s got a lot more elasticity to it when it’s melted, because of the low moisture content; which is generally about 45 to 52% compared to the regular, as high as 60%.<\/p>\n\n\n\n

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A plate of breaded and battered Mozzarella ready for the to be fried.<\/figcaption><\/figure>\n\n\n\n

Fried Cheese Breading and Batter<\/h4>\n\n\n\n

In this recipe, I don’t use a batter to coat the Mozzarella Cheese before frying. Instead, I use a basic seasoned flour, egg wash and seasoned bread crumbs breading or, in this case, Panko.<\/p>\n\n\n\n

In the video tutorial, I instruct you to add a double layer of this coating. This is very important because it will create a wall around the cheese, as it melts in the frying oil, and it will prevent the melted cheese from leaking out into the pan or fryer which, in turn, creates a huge mess.<\/p>\n\n\n\n

I fry these in hot oil, for just a few minutes, until they turn golden brown, let them cool on paper towels and serve with Pizza Sauce<\/a>.<\/p>\n\n\n\n

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