Fried Mozzarella Bites Recipes

Steps:

• For the mozzarella bites: Cut the mozzarella sticks into fourths, creating bite-sized pieces. Set aside.
• Add the flour to a shallow dish. Combine the eggs and milk in a second shallow dish. Combine the panko, Parmesan and parsley in a third shallow dish.
• Bread the mozzarella by first rolling each piece in the flour, then dunking it in the egg/milk mixture, then placing it in the panko mixture. Use your hands to ensure the entire piece is coated in the breadcrumbs. Transfer to a sheet pan and repeat with the remaining mozzarella pieces. Transfer to the freezer to firm up, about 30 minutes.
• Meanwhile, add two inches of oil to a skillet. Heat to 375 degrees F.
• For the buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Heat until the butter has melted and the sauce is hot, then remove from the heat and cover to keep warm.
• Fry the mozzarella bites in batches until golden, between 45 seconds to 1 minute, being careful not to overcook. Carefully remove to drain on a paper towel and immediately sprinkle with a pinch of salt. Serve hot alongside a bowl of warm buffalo sauce, a bowl of ranch dressing and the carrot and celery sticks.

Steps:

• Cut cheese into twenty-four 1/4-in. slices. Place the eggs, flour and bread crumbs in separate shallow bowls. Dip cheese slices in eggs, then coat with flour. Dip cheese again in eggs and coat with crumbs. Place on waxed paper-lined baking sheets; refrigerate for at least 1 hour., Meanwhile, in a small saucepan, saute garlic in 1 tablespoon oil for 1 minute; add the tomatoes, oregano, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40-45 minutes or until slightly thickened., In a large skillet, cook cheese slices in remaining oil over medium heat for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with sauce.

Steps:

• Cut the mozzarella into 'chips'. Tip the flour into a bowl and season well. Whisk the eggs in a second bowl and tip the breadcrumbs, paprika and oregano into a third. Coat the mozzarella sticks in the flour, then the egg, then the breadcrumbs. Transfer to a parchment-lined tray and freeze for at least 2 hrs.
• Heat enough oil to come 2-3cm up the side of a saucepan. When hot, drop in a test chip - it should sizzle straight away and brown within a minute or two. The secret is to cook them long enough to crisp up the outside without letting the mozzarella ooze out - it may take you a few practice chips to get it right. Cook the chips in batches and drain on kitchen paper. Serve hot with your favourite dip.

Steps:

• Place corn flakes in the bowl of a food processor; pulse until crushed.
• Combine crushed corn flakes, potato starch, garlic salt, and Italian seasoning in a shallow dish. Beat egg in a second shallow dish.
• Dip mozzarella cheese pieces first in egg, then in the corn flake mixture.
• Heat oil in a skillet over medium heat until shimmering. Add breaded mozzarella cheese; fry until golden brown, about 30 seconds per side. Transfer to a baking pan lined with a wire rack to drain excess grease.

Steps:

• Whisk egg and water together in a shallow dish. Stir flour, salt, and Italian seasoning together in another shallow dish. Place bread crumbs in a third shallow dish.
• Dip cheese sticks into egg mixture, then coat with flour mixture. Dip again into egg mixture, then into bread crumbs until coated. Place on a baking sheet and freeze until firm, about 1 hour.
• Preheat an air fryer to 360 degrees F (180 degrees C). Lightly coat the air fryer basket with cooking spray.
• Place frozen cheese bites in a single layer in the air fryer, working in batches if necessary, being careful not to crowd.
• Cook in the preheated air fryer until golden brown and cheese just begins to melt, 4 to 6 minutes. Repeat with remaining bites.
• Meanwhile, stir together marinara sauce and crushed red pepper.
• Serve mozzarella bites with marinara sauce.