These quick and yummy appetizers are perfect as a before dinner snack (in which case this recipe serves 4) or part of the game day buffet. If you make them for game day, be advised - you'll need to at least triple the recipe, or risk having some disappointed football fans!
Mozzarella Impanata
10 ounces fresh mozzarella, cut in four 1 inch thick slices
2 large eggs, lightly beaten with a pinch of salt
1 cup plain or seasoned bread crumbs, spread evenly over a sheet of foil
Vegetable oil for frying
8 leaves fresh basil, finely shredded by hand
Dip Mozzarella slices into egg, shake off excess, and dredge completely in bread crumbs, pressing crumbs in with the palms of your hands.
Heat one inch of oil in medium skillet over high heat.
When oil is very hot, lower slices of mozzarella into oilwith slotted spoon - do not crowd. When slices are golden brown, (less than one minute) turn and fry other side. W
With slotted spoon, transfer to paper towel - lined plate to drain.
Serve piping hot, topped with shredded basil.
Mozzarella Impanata
10 ounces fresh mozzarella, cut in four 1 inch thick slices
2 large eggs, lightly beaten with a pinch of salt
1 cup plain or seasoned bread crumbs, spread evenly over a sheet of foil
Vegetable oil for frying
8 leaves fresh basil, finely shredded by hand
Dip Mozzarella slices into egg, shake off excess, and dredge completely in bread crumbs, pressing crumbs in with the palms of your hands.
Heat one inch of oil in medium skillet over high heat.
When oil is very hot, lower slices of mozzarella into oilwith slotted spoon - do not crowd. When slices are golden brown, (less than one minute) turn and fry other side. W
With slotted spoon, transfer to paper towel - lined plate to drain.
Serve piping hot, topped with shredded basil.
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