Fried buffalo mozzarella

Ingredients

• 4buffalo mozzarella balls
• 2eggs
• to tasteplain flour
• about 150 gbreadcrumbs
• as needed for deep-fryingpeanut oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Drain the mozzarella

   Leave the buffalo mozzarella in a colander until all the whey has drained away.

2. 2

   Prepare the coating

   Pat the mozzarella dry with kitchen paper and set it aside. Beat the eggs in a bowl and season with salt and pepper. Put some flour in one container and the breadcrumbs in another.

3. 3

   Coat each ball

   Just before frying, roll one mozzarella ball in flour and shake off the excess. Dip it in the beaten egg, then coat it in breadcrumbs and shake off any loose crumbs.

4. 4

   Apply a second coating

   Make sure the breadcrumbs cover the whole surface. Coat the mozzarella in egg and breadcrumbs once more to make the crust thicker and more robust.

5. 5

   Heat the oil

   Repeat the coating process with the other mozzarella balls. Heat a deep layer of oil in a high-sided saucepan.

6. 6

   Check the temperature

   Dip the end of a wooden spoon handle into the oil. It is ready when small bubbles form around the handle.

7. 7

   Fry the mozzarella

   To keep the oil hot, fry one mozzarella ball at a time, or two at most. Fry each for about 2 minutes, gently turning it on all sides and taking care not to break the coating.

8. 8

   Drain the first batch

   When the crust is crisp and golden, lift the mozzarella out with a slotted spoon and place it on a double layer of kitchen paper.

9. 9

   Fry the rest

   Let the excess oil drain away and keep the mozzarella warm while you fry the remaining coated balls in the same way.

10. 10

    Serve while hot

    When all the mozzarella is fried, transfer it to a serving plate. Serve each ball while still hot.

What is fried buffalo mozzarella?

This Italian antipasto wraps buffalo mozzarella in a crisp breadcrumb crust and fries it until the outside is golden and the centre is soft. It is often served as a starter or alongside drinks.

The recipe relies on draining the cheese and using a double coating. That helps limit moisture in the crust and makes it less likely to split in the hot oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 31g protein, 32g carbs, 46g fat.

The mozzarella provides most of the protein and much of the fat, while the breadcrumbs and flour supply most of the carbohydrates; the eggs contribute some protein and fat. For a more balanced plate, serve one mozzarella with a generous side of salad or vegetables.

Why drain the cheese first?

Whey: let the mozzarella drain in a colander until the excess liquid is gone, then pat it dry. A wet surface makes it harder for the flour and crumbs to stick securely.

Timing: flour the balls just before frying, as the method specifies. If they sit too long after the first coating, moisture can soften the breadcrumbs.

Building a sturdy crust

First coat: cover the whole ball in flour, then dip it in beaten egg and roll it in breadcrumbs. Shake off loose flour and crumbs so the coating stays even.

Second coat: dip the crumbed ball in egg and breadcrumbs again. Pay particular attention to any gaps, since an uncoated patch can let the cheese escape.

Getting the oil ready

Deep oil: use a high-sided saucepan and enough peanut oil to fry the balls. The wooden-spoon test in the method is a visual cue: small bubbles should form around its submerged end.

Small batches: fry one ball at a time, or no more than two. Adding too many at once can cool the oil and make the coating less crisp.

When is it done?

Colour: look for a crisp, golden crust, and aim for about 2 minutes of frying per ball. Turn each one gently so the sides brown evenly.

Handling: use a slotted spoon to lift the mozzarella out without piercing the crust. Drain it on a double layer of kitchen paper and keep it warm as you fry the rest.

Serving ideas

Serve the mozzarella as soon as the frying is finished, while the crust is crisp and the centre is hot. It works well as a starter or as a savoury bite with drinks.

A simple salad or lightly dressed vegetables can add freshness alongside the rich, fried cheese. Serve them separately so the crust stays crisp.

Recipe notes & tips

• Drain and pat the mozzarella dry before coating it.
• Flour each ball shortly before it goes into the oil.
• Check that the breadcrumbs cover every part of the cheese, including the ends.
• Use the wooden-spoon bubble test to check the oil before frying.
• Fry in small batches to help the oil stay hot.
• Turn the balls gently to avoid tearing the crust.

Variations

• Herb crumbs: mix finely chopped parsley into the breadcrumbs for a fresh note.
• Peppery coating: add extra black pepper to the beaten eggs for a sharper finish.
• Garlic crumbs: stir a little finely chopped garlic into the breadcrumbs before coating.
• Smaller portions: cut the mozzarella into smaller pieces and coat them individually, checking them closely as they fry.
• Serving contrast: offer a crisp salad alongside the hot mozzarella.

Common mistakes to avoid

• Skipping the draining: excess whey can loosen the coating; drain the cheese and pat it dry.
• Leaving gaps in the crumbs: exposed cheese may leak; cover the whole surface and apply the second coating.
• Coating too early: the crumbs can soften; flour the mozzarella just before frying.
• Crowding the pan: the oil can cool; fry one ball at a time or two at most.
• Turning roughly: the crust may split; turn each ball gently with a suitable utensil.
• Frying for too long: the cheese may escape its crust; remove each ball once it is crisp and golden, after about 2 minutes.

How to store

These are best eaten freshly fried, while the crust is crisp. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven until hot; the coating may not be as crisp as when freshly made.

Frequently asked questions