Start this recipe by placing the mozzarella balls on a tray and freeze for an hour for best results. This will help stop the cheese from bleeding whilst cooking. When ready to prepare, mix the breadcrumbs, lemon zest, dried herbs with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the frozen mozzarella balls in the flour, then dip them into the egg and then into the crumbs. Shake off the excess crumbs and repeat the process to coat them twice. When ready to cook, heat the oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the mozzarella balls for a few seconds only, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain for a minute or two. Serve the warm mozzarella balls with the tomato salsa whilst still hot.

Serves 30

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