Fried mozzarella italiano

Yield: 4 servings

Measure Ingredient
1 pounds Mozzarella cheese, cut into
\N \N 1 inch cubes
3 \N Eggs, well beaten
½ cup Flour
2 cloves Garlic, minced
1 tablespoon Olive oil
1 can 28 oz italian plum tomatoes, chopped and undrained
¾ cup Italian season bread crumbs
\N \N Vegetable oil
\N \N Italian tomato sauce
1 large Pinch of sugar
1 pinch Salt
1½ teaspoon Italian seasoning
1 dash Pepper


For the mozarella:

1. Dip the cheese cubes in egg, roll in flour, and dip in egg again.

Then dip into bread crumbs. Place on waxed paper and chill 1 hour.

2. In a large saucepot or deep fat fryer, heat oil to 375F. Fry chilled cubes in hot oil; drain on paper towels.

3. Serve immediately with Italian Tomato sauce.

For the Sauce:

1. Saute garlic in oil in a heavy skillet; stir in remaining ingredients. Bring to boil.

2. Reduce heat, simmer uncovered for 45 minutes or until mixture is thickened, stirring occasionally.

Source: Stephanie Needham, Cyberealm BBS Watertown NY 9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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