I know that hors d’oeuvres doesn’t really translate to the Hour to Devour, but that’s how I like to say it in my head. And super speedy consumption is pretty much how it shakes down at our house, when it comes to appetizers.
Tonight we played around with creating our own recipe for fried mozzarella bites, because the cookbook recipe I thought existed was nowhere to be found. Now that I’m writing down the recipe we created, I’m finding that there are a lot of on-line recipes that I could’ve used. But experimenting was fun, and I didn’t end up with grease and breadcrumbs all over my laptop, so I’d call that a win-win.
We don’t have a name for our recipe yet, but I want to integrate Sam’s name, because he originally requested that we learn to make these, and because he was a big fan of the final product.
- 4 mozzarella cheese sticks, cut into 1-inch sections
- A few tablespoons of flour
- 1 egg, whisked
- A few tablespoons of panko breadcrumbs
- 1 teaspoon of your choice of spice/seasoning (we used Trader Joe’s 21 Seasoning Salute)
- Salt and pepper to taste
- A few tablespoons of oil for frying the bites (we used Smart Balance Omega Blend – canola/soy/olive)
- Mix the breadcrumbs and spices/seasoning in a small bowl
- Prepare two more small bowls, one with the flour, and one with the whisked egg
- Begin to heat the oil in a large iron skillet, over medium heat
- Dredge the mozzarella bites in the flour
- Dip the floury mozzarella bites in the whisked egg
- Dredge the floury, eggy mozzarella bites in the breadcrumb mixture
- When the oil is hot (but not so hot that it’s smoking or spitting at you), place the mozzarella bites in the skillet, leaving plenty of space between each bite
- Fry the bites until they’re golden brown, then flip them and brown the other side
When the bites are toasty on all sides, grab them from the pan with a slotted spoon, and the transfer them to a plate covered with a cloth or paper towel, to absorb the extra oil. Our mozzarella bites didn’t make it much further than that, before they were devoured, in way less than an hour!
We’ll definitely make these as an appetizer again, because it was easy and it didn’t take too many ingredients. Panko was the most exotic ingredient, and in the future we may try to make panko style breadcrumbs at home. Some type of dip or sauce will be in order next time too., but we have to remember to make it way before we make the bites.
What are your favorite hors d’oeuvres? Or appetizers, if you find that easier to spell and pronounce, as I do.