Fried mozzarella puffs

Yield: 20 servings

Measure Ingredient
10 slices White bread
1 pounds Mozzarella cheese
8 Egg
½ cup Parmesan cheese
1 cup Flour
Oil
½ cup Parmesan cheese

TRIM CRUSTS FROM BREAD CUT DIAGONALLY INTO QUARTERS SLICE AND TRIM MOZZARELLA INTO 2 PIECES PER SERVING, THE SAME SIZE AS THE BREAD COMBINE EGGS AND ½ CUP PARMESAN CHEESE-MIX WELL COAT BREAD WITH FLOUR DIP IN EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF PLACE ONTO A BAKING PAN COAT CHEESE WITH FLOUR DIP IN EGG PLACE ON TOP OF COATED BREAD SLICES COVER AND CHILL FOR 2-24 HOURS HEAT AT LEAST 2 INCHES OF OIL TO 365-370 DEGREES FRY PUFFS, CHEESE SIDE DOWN, FOR 1 MINUTE TURN AND FRY UNTIL GOLDEN DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS SPRINKLE WITH SHREDDED PARMESAN CHEESE SERVE WARM Submitted By DAN KLEPACH On 08-20-95

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