Mozzarella balls are stuffed with sun-dried tomatoes and basil, then breaded and deep fried - a great vegetarian starter.
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4 (125g) balls fresh mozzarella cheese
4 teaspoons finely chopped fresh basil
4 teaspoons sun-dried tomatoes packed in oil, drained and chopped
100g panko breadcrumbs
salt and freshly ground black pepper to taste
vegetable oil for frying
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Method Prep:15min › Cook:4min › Ready in:19min
Cut 1/3 off the top of each mozzarella ball. Scoop out some of the cheese with a teaspoon to make a hole in each ball. Stuff hole with 1 teaspoon basil and 1 teaspoon sun-dried tomatoes; cover with the lid.
Beat eggs in a shallow bowl using a fork. Pour panko breadcrumbs, salt and pepper into a second shallow bowl.
Dip mozzarella balls into beaten egg, holding them with 2 forks so the lid doesn't fall off. Dip in breadcrumbs, turning gently to coat.
Add oil to a large, deep frying pan to a depth of about 3cm, and heat to 190 degrees C. Test if oil is hot by dropping a few breadcrumbs into the oil. If it sizzles, it is hot enough. Drop mozzarella balls carefully into the hot oil and fry on both sides until nicely browned and crisp, about 2 minutes per side. Remove from oil with a slotted spoon and drain on kitchen paper.