Mozzarella Fritta With A Creamy Tomato Sauce
When I eat out, deep fried mozzarella in breadcrumbs is one of my favourite starters. There is a particular Italian restaurant I have been going to for years, purely on the strength of the amazing tomato sauce they serve it up with. This mozzarella fritta recipe brings the restaurant taste to you, so you can enjoy it any time you want without leaving the house.
Ingredients
For the Mozzarella
- 400 g Block of Cooking Mozzarella
- 1.5 Cups Panko Breadcrumbs
- 0.5 tsp Dried Basil
- 0.25 tsp Dried Oregano
- 0.5 tsp Black Pepper
- 2 Eggs
For the Sauce
- 1 Onion
- 1 Clove of Garlic
- 0.25 tsp Dried Oregano
- 1 tbsp Dried Basil
- 1 tbsp Sugar
- 400 g Chopped Tinned Tomatoes
- 150 ml Double Cream
- Salt and Pepper to Taste
Instructions
Mozzarella
- Cut the mozzarella into 8 pieces.
- Place the breadcrumbs into a bowl and mix in the herbs and pepper.
- Beat the egg in a separate bowl.
- Coat each piece of mozzarella in the egg and then into the breadcrumbs.
- Repeat this step again so you have a double layer of breadcrumb coating. Leave to one side.
- Once you have prepared your sauce, heat a some oil in a pan and cook each piece on both sides until it has turned golden brown.
For the Sauce
- Chop the onion and crush the garlic.
- Melt the butter in a pan over a medium heat and add the onion and garlic, cook until soft.
- Add the tomatoes, herbs, sugar and season with salt and pepper.
- Heat over a medium heat for a few minutes.
- Remove from the heat and place into a food processor, mix briefly so it breaks up any big lumps but doesn't make it completely smooth.
- Place back in the pan and add the cream. Mix and heat through.
- Pour over your cooked cheese and serve immediately.
Recipe Notes and Guidance
See Recipe Guidance and Tips for More Detail
- If you wish to use fresh mozzarella, allow it to drain, sliced with a sprinkle of salt for a few hours in the fridge before using.
- Don't skimp on the double coating of breadcrumbs, it helps to keep the mozzarella inside the layer when frying.
- You can prepare the sauce ahead. Leave out the cream until your ready to serve it to prevent separation occurring.
- You can freeze the prepared mozzarella before frying, when you wish to use it, fry it straight from frozen over a slightly lower heat to allow it to cook through before the breadcrumbs brown too much.
- The tomato sauce can also be frozen, just omit the cream before freezing and add when reheating to use.
- Garnish your dish with fresh rocket leaves and finely sliced red onion.
Nutrition Estimate
Calories: 305kcalCarbohydrates: 17gProtein: 16gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 106mgSodium: 486mgPotassium: 275mgFiber: 2gSugar: 6gVitamin A: 788IUVitamin C: 6mgCalcium: 327mgIron: 2mg
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