Deep-fried mozzarella balls

Deep-fried mozzarella balls

Total: 1 hr | Active: 1 hr
Nutritional value / piece: 110 kcal
, Fat: 8 g
, Carbohydrate: 6 g
, Protein: 4 g

Kids will love dipping and rolling mozzarella balls in egg and flour, making this recipe the perfect way to get them involved with the cooking. These crispy little balls will jazz up any aperitif and also make a great addition to a salad.


20 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Crème fraîche dip

100 g crème fraîche
¼ bunch chives, finely chopped
¼ bunch parsley, finely chopped
herb salt, to taste

Tomato dip

100 g tomato and pepper spread
100 g sour single cream

Mozzarella balls

100 g breadcrumbs
1 organic lemon, use grated zest only
¼ bunch thyme, finely chopped
¼ bunch basil, finely chopped
¼ bunch oregano, finely chopped
a little salt
a little pepper
50 g white flour
2 eggs, beaten
oil for deep-frying
1 parcel mozzarella ball (approx. 145 g)
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How it's done

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Crème fraîche dip

Mix the crème fraîche with the herbs, season. Refrigerate until ready to serve.

Tomato dip

Mix the tomatoes with the sour single cream. Refrigerate until ready to serve.

Mozzarella balls

Place the breadcrumbs in a deep bowl, mix in the lemon zest and herbs, season the mixture. Place the flour in a shallow bowl and the eggs in a deep bowl. In batches, toss the mozzarella balls in the flour, then in the egg and finally in the breadcrumbs. Pour as much oil into the pan as is needed to just cover the balls, heat to approx. 170°C. Briefly deep-fry the balls in batches until golden brown. Remove with a slotted spoon and drain on paper towels. Serve the hot mozzarella balls with the dips.

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