Follow these steps for perfect results
panko breadcrumbs
lemon
zest only
oregano leaves
chopped
Italian 00 flour
salted
egg
beaten
buffalo mozzarella
cut into 6 chunks
vegetable oil
for deep-frying
Combine panko breadcrumbs, lemon zest, and chopped oregano in a bowl to create the coating mix.
Place salted flour on a plate.
Pour beaten egg into a shallow bowl.
Take one piece of mozzarella.
Roll it in the salted flour, ensuring it is fully coated.
Dip the floured mozzarella into the beaten egg, coating completely.
Roll the egg-coated mozzarella in the panko breadcrumb mix, pressing to adhere.
Repeat the flour, egg, and breadcrumb coating process for the remaining mozzarella pieces.
Chill the coated mozzarella pieces for at least a few hours or overnight.
Heat vegetable oil in a deep pan to 190C (375F).
Carefully lower the coated mozzarella into the hot oil.
Deep-fry until golden brown, about 1-2 minutes.
Remove the fried mozzarella and place on kitchen paper to drain excess oil.
Serve hot immediately.
Expert advice for the best results
Ensure the oil is hot enough for the mozzarella to cook quickly and prevent it from melting too much.
Don't overcrowd the pan when frying.
Serve immediately for the best texture.
Everything you need to know before you start
15 minutes
Can be prepared a few hours in advance
Serve on a small plate with a drizzle of olive oil and a sprig of fresh oregano.
Serve with marinara sauce for dipping.
Serve with a side salad.
Its crisp acidity cuts through the richness of the cheese.
Discover the story behind this recipe
Common appetizer in Italian cuisine.
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