Fried Mozzarella Balls with Garlic Parmesan Sauce




1 pkt Mini Mozzarella Balls (Strand palace agency)
2 Eggs (Coccodi)
100g Plain Flour
1 tbsp Mixed Dry Herbs
100g Panko Breadcrumbs


50g Mayonnaise
1 tsp Lemon Juice
1/2 tsp Sugar
1/2 tsp Dry Basil
2 Minced Garlic Cloves
20g Grated Parmesan

Vegetable Oil for deep frying. (Borges)

Fresh Parsley for serving


Discard the water from the mozzarella then pat dry with a paper towel.
Mix the dry herbs together with the flour, and season with salt & pepper.
Whisk the eggs in a separate bowl.
Pass the mozzarella through the flour, eggs and finish off with the panko breadcrumbs.
Repeat the egg/panko process to get a thick coating.
Freeze for at least 10 minutes.
In the meantime prepare the sauce by combining all the ingredients and mix well.
Deep fry the mozzarella balls in hot oil for about a minute until crispy.
It’s normal that some of the mozzarella will ooze out.
Dry them on a kitchen paper towel, drizzle with freshly chopped parsley and serve them with the sauce.

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