Home > Recipes & Trends > Italian > Galbani® Mozzarella 3 ways
  • Serves: 6


    • 3 Galbani® mozzarella balls, drained and cut into quarters

    • Grapeseed, peanut or sunflower oil, for frying

    • For the coating:

    • Plain flour

    • 2 Eggs Lightly beaten

    • Homemade fine dried breadcrumbs

    • For the tomato sauce:

    • 800g Tinned Plum Tomatoes

    • 1 Red Onion Finely Chopped

    • 5 tsps Extra Virgin Olive Oil

    • ½ tsp Salt

  • Method

    • 1 Pat the mozzarella dry with kitchen towel. 

    • 2 Place the flour, beaten egg and breadcrumbs in separate shallow bowls.

    • 3 Lightly roll the mozzarella pieces in the flour, dip in the egg, and then roll in the breadcrumbs.

    • 4 Double-crumb the cheese by dipping in the egg and rolling in the breadcrumbs a second time. The cheese should be completely coated with breadcrumbs so it does not leak out during cooking. Repeat with the remaining cheese. 

    • 5 Heat the oil in a a deep-fryer to 180°C (350°F). When hot, fry the mozzarella ball for 1–2 minutes, turning frequently, until golden.

    • 6 To create the tomato sauce, finely chop the onions and add to a frying pan with all other ingredients.

    • 7 Use a potato masher to break up the tomatoes. Bring the sauce to the boil and then lower heat allowing it to bubble rapidly.

    • 8 Cook for 9 minutes until onions are softened.

    • 9 Drain the mozzarella ball on kitchen towel and allow to cool a little before serving. 

    • 10 Serve, scattered with a little salt, on their own or with the spicy tomato sauce for dipping.