Best Fried Mozzarella Skewers Recipes

FRIED MOZZARELLA SKEWERS

Steps:

• Make the sauce: Pour the olive oil into a large skillet set over medium-high heat. When the olive oil is hot, add the chopped garlic. Cook and stir until garlic is sizzling and fragrant, taking care not to burn it. Add the anchovies and capers, and stir until capers dissolve into the oil. Add the butter and melt it, then pour in the white wine and lemon juice. Bring to a rapid simmer, and cook until reduced by half, about 6 to 7 minutes. Keep warm.
• Lay four slices of bread on your work surface. Top with the sliced mozzarella, making sure the cheese does not extend over the edges of the bread, trimming to fit if necessary. Top with remaining bread, to make four sandwiches. Seal each sandwich at each corner with a toothpick (four picks per sandwich).
• Spread flour on a rimmed plate. Beat eggs and milk together in a wide, shallow bowl. Heat about 1/2 inch vegetable oil in a skillet over medium heat; oil is ready when a crust of bread sizzles on contact.
• Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides in the egg, letting the excess egg drip back into the bowl. Carefully ease the sandwiches into the oil, and fry until they're golden brown on both sides and the cheese is melted, about 1 to 2 minutes per side. Remove the sandwiches, and drain well on paper towels. Remove the toothpicks and use a serrated knife to cut them in half on the diagonal.
• Return the sauce to a simmer, and stir in the parsley. Spread the sauce on four serving plates, then top with a sandwich and serve hot.

FRIED MOZZARELLA SANDWICH SKEWERS

Steps:

• Preheat oven to lowest setting.
• Combine eggs, milk, salt and pepper in a shallow 9x9 baking dish.
• Beat until well mixed and set aside.
• Place flour in another shallow pan and set aside.
• Trim crusts off bread slices.
• Using 8 slices of bread, make a stacked sandwich, fitting the mozzarella between slices.
• Imagine the stack divided into 4 equal quadrants.
• Stick a sturdy skewer right through the center of each one of the quadrants.
• Using a serrate-edge knife, cut the stack downwards, so there are 4 separate stacks with a skewer through the center of each.Repeat with the remaining bread slices and cheese.
• Pour enough oil into a heavy pan to reach 1 1/2 inches deep.
• Bring oil up to 350 degrees.
• Line a baking sheet with several layers of paper towels.
• Dredge each skewered sandwich in the flour, to coat lightly.
• Dip each skewer sandwich in the egg mixture and allow to drain briefly.
• Don't soak the bread till it's soggy, just lightly coat.
• Place skewers in oil, frying and turning with tongs until golden brown and crusty, about 4 minutes a side.
• Repeat as necessary until all skewers are cooked.
• Set all aside on paper towels to drain.
• SAUCE:.
• Heat olive oil and garlic in a heavy pan over medium heat until garlic is golden.
• DO NOT OVERCOOK the garlic as it will become bitter.
• Stir anchovies into oil until they dissolve.
• Add capers and cook until they begin to sizzle.
• Add lemon juice and white wine.
• Bring all to a vigorous boil and add the stock.
• Boil until thickened slightly, about 3 minutes.
• Stir in the parsley and remove from heat.
• Plate the sandwiches, 2 to a plate.
• Remove the skewers if desired.
• Serve the sauce in bowls on the side or poured around the sandwiches on the plate.

FRIED MOZZARELLA SKEWERS

Steps:

• Make the sauce: Pour the olive oil into a large skillet set over medium-high heat. When the olive oil is hot, add the chopped garlic. Cook and stir until garlic is sizzling and fragrant, taking care not to burn it. Add the anchovies and capers, and stir until capers dissolve into the oil. Add the butter and melt it, then pour in the white wine and lemon juice. Bring to a rapid simmer, and cook until reduced by half, about 6 to 7 minutes. Keep warm.
• Lay four slices of bread on your work surface. Top with the sliced mozzarella, making sure the cheese does not extend over the edges of the bread, trimming to fit if necessary. Top with remaining bread, to make four sandwiches. Seal each sandwich at each corner with a toothpick (four picks per sandwich).
• Spread flour on a rimmed plate. Beat eggs and milk together in a wide, shallow bowl. Heat about 1/2 inch vegetable oil in a skillet over medium heat; oil is ready when a crust of bread sizzles on contact.
• Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides in the egg, letting the excess egg drip back into the bowl. Carefully ease the sandwiches into the oil, and fry until they're golden brown on both sides and the cheese is melted, about 1 to 2 minutes per side. Remove the sandwiches, and drain well on paper towels. Remove the toothpicks and use a serrated knife to cut them in half on the diagonal.
• Return the sauce to a simmer, and stir in the parsley. Spread the sauce on four serving plates, then top with a sandwich and serve hot.